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- 4 330-gram packages tofu
- 1/3 cup olive oil
- 3 leeks
- 1/2 liter boiling water
- 2 cloves garlic, chopped
- 150 grams dark miso
- 3 soup spoons (or more) demerara sugar
- Chopped red chilis to taste
- Slice the tofu into slices 3/4 cm. thick.
- On a high flame, use some of the oil to saute a single layer of tofu until it is very lightly browned on the first side, about 3 minutes. Turn and saute the other side; this will take about 2 minutes. Remove the browned tofu and continue until all of it is browned. Set aside.
- Slice the leeks, both white and green parts, into slices 5 cm. long. Slice them in half lengthwise to get little sheets. Saute about a minute on a high flame, until they become darker and almost translucent.
- Add back the tofu.
- Mix in the water, garlic, sugar, and chilis. Bring back to a boil and then reduce to a simmer.
- In a bowl, gradually mix some of the 'soup' into the miso, a little at a time, until it is liquid.
- Reduce the flame to a very low simmer.
- Mix the miso mixture into the tofu and its soup.
- Simmer for a few more minutes, turning occasionally so that the tastes are evenly distributed.
- Can be served immediately or reheated. If you are keeping it to reheat, continue turning the stew once in a while so the tofu absorbs the other flavors evenly.
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