Tonight we had a delicious meal that I will definitely make again. I had to admit that it felt weird to make a one-dish dinner that had no main starch like rice, pasta or potatoes. I even bought a box of udon noodles just in case I was struck by inspiration with a pasta sauce that would complement the rest. But once the tofu was done on the grill, I just decided to trust that a great-flavored dish would satisfy. I was mostly right. As many an Atkins’ dieter can attest, it’s hard to change one’s eating habits to get rid of carbs!

So, the dish tonight was a vegetarian take on Nobu’s famous Black Cod with Miso signature dish. Instead of cod, we used extra-firm tofu. And we placed the hot slices of tofu on a mizuna and crisp lettuce salad dressed with a citrusy yuzu vinaigrette (except that I didn’t have a chance to go to the Asian market today so I blended lemon and lime juice instead). I adjusted from the recipe slightly by adding thinly sliced red bell pepper and cucumber, mostly just because we had it in the fridge, and also because I wasn’t sure baby Jemma and her big sis Chiara would find enough interesting things to pick out and eat. I didn’t have to worry about Chiara; she ate everything but the sliced bell peppers. Jemma liked the cucumber and ate some of the tofu. I didn’t put the miso paste on Jemma’s tofu, however, since it was made from reduced sake and mirin. I doubt it still had much alcohol, but why give her any at this age?

here’s the recipe, from a great site I just discovered, Vegetarian Recipes and Cooking.

http://www.vegetarianrecipesandcooking.com/vegetarian-nobu-tofu-miso-recipe.php

Nobu-Style Tofu with Miso Sauce & Mizuna Greens

2 blocks of extra firm tofu
1 TB soy sauce
1/2 TB brown rice syrup
1/2 tsp. white pepper

For miso sauce:
1/2 cup sake
1/2 cup mirin
1 cup white miso paste
1/2 cup sugar

4 cups mizuna greens or baby arugula
1 TB fresh yuzu juice (or half-lemon, half-lime juice)
2 TB grapeseed oil
1 tsp. garlic, finely minced
1 tsp. soy sauce
1/2 tsp. black pepper

Hajikami, for garnish
Crispy fried shallots, for garnish

Slice blocks of tofu crosswise to form 4 tofu “steaks”. Combine soy, brown rice syrup, and white pepper. Brush this mixture on the tofu and grill over low heat until tofu is nicely browned on both sides.

Bring sake and mirin to boil in a pan for 20 seconds to evaporate alcohol. Turn the heat down to low and stir in miso. Once miso is incorporated, turn heat up to medium and add sugar (continue stirring to keep from burning). Stir until mixture is smooth, being careful not to boil (which removes the nutrients from the miso).

Blend yuzu (or lemon-lime) juice with grapeseed oil, garlic, pepper, and soy and toss with greens. Place 1 cup of greens on each plate and garnish with fried shallots. Place one tofu “steak” over greens and ladle miso sauce over the top. Garnish with hajikami, if desired.