Last weekend, we grilled up some beef short ribs, Korean galbi style. On the side, we also grilled some sugar snap peas, okra, and mushrooms. A peanut sauce accompanied the snap peas, while I tossed the mushrooms and okra in two chili dressings.
The juicy juicy meat was served with steamed rice, a quick cucumber pickle, kimichi, and lettuce leaves for wrapping. Needless to say, everything was polished off swiftly by our eager friends.
To kick everyone’s appetite off, I whipped this simple chilled tofu appetizer up. It was inspired by an amazing meal at a Tofu restaurant in Tokyo. It’s creamy, savory, with just a touch of acidity. It’s so utterly easy to make, especially if you’re serving a crowd. It just so happens to be vegan too…
Chilled Japanese Miso Tofu Appetizer
- 1 package soft or silky tofu
- 3 tablespoons miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons mirin
- 1 teaspoon brown sugar
- 1 tablespoon sesame seeds
- Drain the tofu and cut into cubes. The size is up to you. Place on chilled plates.
- Whisk the miso paste, vinegar, mirin, and brown sugar together until smooth.
- Slather the tofu cubes with the dressing. Sprinkle sesame seeds on top. Serve chilled.
13 Best Things to Eat in Austin Right Now in the Fall of 2013
Belated Austin Restaurant and Bar Openings Plus an Olive Dessert Just Cuz
The Best Croissant in Paris, Look No Further