Reprinted from The Blood Type Diet Website (www.dadamo.com)

Tofu With Miso and Greens


Ingredients:
  • 1 package firm tofu, pressed for 30 minutes and drained
  • spinach or kale or other greens-enough for 4 servings
  • 3-4 cloves garlic, chopped
  • 3 teaspoons olive oil
  • 1/3 cup rice wine
  • 3 Tablespoons miso (I like to use brown miso)
  • one package thin rice noodles
How to make it:

  1. Tofu:

  2. Cut into slices, thickness your preference (I usually do about 1/4' thick).
  3. Pan fry in 2 tsp. olive oil for ~4 minutes per side.
  4. When done, place on paper towel to absorb excess oil.

  5. Greens and Garlic:

  6. While tofu is cooking, heat 1 teaspoon olive oil in sauce pan.
  7. Add garlic and spinach (kale).
  8. Partially covered over med. low heat, steam until done and then drain (spinach takes about 8 minutes).
  9. Stir occasionally as it's steaming.

  10. Rice noodles:

  11. While tofu and greens are cooking, in large bowl, pour boiling or almost boiling water over noodles.
  12. Let sit for about 10 minutes (or to taste).
  13. If using thick, linguini style rice noodles may take longer-test for doneness).
  14. Drain, and run cold water over noodles for about 30 seconds while in strainer.

  15. Miso 'Gravy':

  16. Mix miso and rice wine together until smooth.
  17. Using same pan in which you fried tofu, heat this mixture for about 30 seconds, then pour over top of meal.

  18. Serves 4.