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Week of 2/7/22

Tofu “Steaks” with Miso Butter
and charred green beans / rice

Active: 40 Total: 40
Original GF Paleo Vegetarian
Tofu “Steaks” with Miso Butter

Miso butter has become a Cook Smarts classic and our community has loved it over a variety of proteins. The rich, savory flavors of this compound butter really shine when it's served on top of seared tofu "steaks". Be sure to add the butter while the tofu is still warm so that it melts over the green beans and rice as well. This meal was last featured in 2020.

Tags
Freezer Friendly
Proteins
Tofu
Cuisines
Asian - Japanese
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60

Ingredients

Metric
Servings:
4
Tofu “Steaks” with Miso Butter:
  • Tofu, extra-firm - 16 oz , sliced into 1/2" / 1.3 cm steaks (vacuum-packed preferable)
  • Butter, unsalted - 4 Tbsp
  • Cilantro leaves - 2 tsp , chopped
  • Miso paste - 1 1/2 Tbsp
  • Lime juice - 1 tsp
  • Oil, cooking - 1 Tbsp
Charred Green Beans:
  • Green beans - 1 lb , trimmed and chopped into 3” / 7.5 cm lengths
  • Oil, cooking - 1 Tbsp
  • Water - 2 Tbsp
  • Chili garlic sauce - 1 tsp (opt; sub another hot sauce)
  • Lime juice - 2 tsp
  • Coriander, ground - 1/2 tsp
White or Brown Rice:
  • Rice, uncooked white or brown - 1 cup

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick “steaks” or strips. (Can be done 1 day ahead)

  2. Rice - (Double if making Tuesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)

  3. Green beans - Trim and chop green beans. (Can be done up to 5 days ahead)

  4. Make miso lime butter - Soften butter in microwave for ~10 seconds. Chop cilantro. Mash miso, lime juice (portion for miso butter), and cilantro into softened butter. If you like spice, add in a few drops of your favorite hot sauce (not on ingredients list). (Can be done up to 5 days ahead)

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Make

  1. Heat a large skillet with oil (portion for green beans) over medium-high heat. Add green beans and saute until they turn bright green, 3 to 4 minutes.

  2. Add water and chili garlic sauce to green beans and cover. Steam green beans, covered, for 5 minutes. Remove lid and continue to saute green beans until water cooks off and beans are tender and starting to blacken in spots, 4 to 5 minutes more. Remove beans from heat and stir in lime juice (portion for green beans), ground coriander, and some salt and pepper.

  3. Transfer green beans to a serving plate and cover to keep warm. Return skillet to heat.

  4. Reduce heat under skillet to medium-low. Add oil (portion for tofu). When oil is heated, add tofu and sear it on both sides until deep golden brown, 8 to 10 minutes total. Season tofu with some salt and pepper as it cooks.

  5. If rice was made ahead, reheat in the microwave. (Reserve half if doubled.)

  6. Serve tofu over rice. Spoon miso butter over top while the tofu is still warm so that it melts. Enjoy green beans on the side.

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