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Recipe of Super Quick Mushini Sweet Potato Greens with Miso Tofu

By Mom's Recipes 17 June 2020
Recipe of Super Quick Mushini Sweet Potato Greens with Miso Tofu
Recipe of Super Quick Mushini Sweet Potato Greens with Miso Tofu

Hey everyone, it’s Clark, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Mushini Sweet Potato Greens with Miso Tofu. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Mushini Sweet Potato Greens with Miso Tofu Recipe. A blend of miso and mirin give this extra-special tofu dish added depth of flavour. When the paper is wet, replace with another wrapping and weigh down again.

You can have Mushini Sweet Potato Greens with Miso Tofu using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of Mushini Sweet Potato Greens with Miso Tofu

  1. Prepare 1 bunch of sweet potato leaves.
  2. Make ready 1 tsp of shiro miso.
  3. Make ready 1 tsp of firm tofu, mashed.
  4. You need 2 cloves of garlic, grated.
  5. Take to taste of salt & pepper.
  6. Make ready 1 tsp of oil.

Split the sweet potatoes lengthwise, and place on a parchment-lined baking sheet.Garnish each one with a drizzle of olive oil, a.Kale and Quinoa Salad With Tofu and Miso.Wrap sweet potatoes with dried paper towel then with aluminum foil.

Mushini Sweet Potato Greens with Miso Tofu instructions

  1. Clean, peel & de-stem the vegetables..
  2. Mash a small piece of tofu, add shiro miso. Using a grater, grate garlic and add to sauce. Season with salt and pepper..
  3. Heat pan and add oil. Add the stems and stir fry a minute or two before adding the greens. Sprinkle some salt and cover. Once greens are soft, add sauce, stir to mix well. Turn off heat and serve. Great with brown rice..
  4. Extra sauce can be stored in fridge. Goes well with any greens..

Roasted Sweet Potatoes with Miso-Tahini Sauce.The salty miso flavour was way too overpowering.I consulted a few similar miso-tahini dressing recipes to salvage the ingredients (added maple syrup, more tahini, water) but I still would've preferred to just start new with a different.

I use the shiny side inside.Paper towel will absorb moisture while basking Baked sweet potatoes are stored well in the freezer.After they become completely cool, I usually wrap them in the aluminum foil that I bake them with and.The smoky sweetness of mole is perfect with sweet potatoes.These take a little bit of prep work, but much of it can be done in advance.

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