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Marinades have a dual purpose in cooking: first; to add flavor; second, to tenderize. Our fine quality, unpasteurized miso —used by itself or in these recipes — has both of these qualities. So start with your favorite South River Miso, a piece of tofu, fish, chicken, or beef and you can’t go wrong!
Easy Miso Marinade
1/4 cup Sweet Tasting Brown Rice Miso
2-4 tablespoons mirin, lemon juice, or cider vinegar
1-2 teaspoons South River Miso Tamari (optional)
2-3 cloves garlic minced
1-2 teaspoons fresh grated ginger (optional)
Mix all ingredients together well. Pour over tofu, fish, or chicken and let marinate in refrigerator for at least 2 hours.
Then bake, broil, sauté, fry or poach.
Try:
Three Year Barley Miso for beef or tempeh.
Hearty Brown Rice Miso for tofu and vegetables.
Azuki Miso for salmon and tofu.
Roasted Leeks with Marinated Tofu
1 large leek cut on a 1-inch bias
3-4 cloves garlic minced
1 16-oz package firm tofu
3-4 tablespoons
Hearty Brown Rice Miso
mixed with 3-4 tablespoons water
2 tablespoons olive oil
1/4 teaspoon sea salt
Black pepper to taste
1/4-1/2 cup water
Turn tofu on its side and cut in half lengthwise. Then cut each half into 5 pieces. Cover these with miso and arrange in oven-safe dish. Set aside to marinate one hour or more. Put leeks, garlic, olive oil, salt, and pepper into bowl and mix well. Arrange leeks around tofu. Add enough water to cover bottom of dish 1/2 inch. Bake at 400° for 25-30 minutes. Serve.
Miso Honey Glaze
4 tablespoons Sweet Tasting Brown Rice Miso
2 tablespoons honey
1/2 cup vegetable oil
2 tablespoons apple cider vinegar
2 cloves garlic minced
Blend all ingredients except olive oil on high speed. With blender on medium speed, slowly add olive oil. You should have a thick creamy glaze perfect for brushing on roasted squash or other root vegetables 10 – 15 minutes before they come out of the oven. Try also brushing on broiled or grilled fish or chicken near end of cooking.
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