Tofu Miso Soup with Sticky Rice
3 packets of miso-cup soup mix (I like the seaweed flavor)
1 1/2 cups snow peas broke in half
I package extra firm, regular tofu
4 green onions
6 shitake mushrooms
1 teaspoon of sugar
1 cup sushi or sticky rice
2 teaspoons of sugar
Begin with sticky rice. Let soak in 1 and 1/2 cups of water for 30 minutes. Then bring to a boil and let simmer for 20 minutes. Let stand for 10 minutes. Mix in a 1/8 cup of rice vinegar and 2 teaspoons of sugar and let stand for a few minutes before serving.
While rice is soaking, marinate cubed tofu in a mixture of 4 tablespoons of soy sauce, 2 tablespoons of sesame oil (you can use hot sesame oil instead), 1 tablespoon of rice vinegar and 1 teaspoon of sugar. Also add sliced green onions to this marinade.
Once the rice is simmering begin sautéing tofu and green onions, adding more sesame oil if necessary. (Freezing the tofu 3 days prior in the marinade will make the texture a lot tougher)
Sauté for about ten minutes and then add mushrooms and snow peas for just another minute or so. Add this mixture to a pot with 6 cups of water and the miso soup mix. Stir and let simmer for about five minutes and then serve aside sticky rice.