Even my meat-eating friends, quietly polite when invited to a dinner featuring tofu, rave about this one. It is easy and delicious and contains flavors traditionally considered typical of both Japanese- and Korean-style cooking. Serve over brown rice.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Combine the miso paste, tamari, sesame oil, water, and honey in a soup bowl or shallow dish.
Step 2
Carefully coat each slice of tofu in the sauce and then lay it in the slow cooker insert, being careful not to break it. Pour the sauce over the top of the tofu.
Step 3
Cover and cook on low for about 4 hours, or until the tofu is hot all the way through and saturated in sauce.
Step 4
Just before serving, add the spinach to the slow cooker insert, cover, and cook for about 10 minutes more, or until the spinach is thoroughly wilted.
Step 5
Carefully remove the spinach and slices of tofu from the slow cooker and place a few slices on each plate. Garnish with the sesame seeds and sliced green onion and serve hot.
Suggested Beverage
Step 6
Some delicious, light, aromatic white like a Sauvignon Blanc or a Gewürztraminer would be nice. Or something with bubbles. Or the standard beer.
