Apple Butter Miso Glazed Tofu Skewers
Inspiration photo from Zen Kitchen (skewers on left):
1 package extra firm organic (or non-GMO) tofu
2 tbsp orange juice
1 tbsp brown sugar
1 tbsp soy sauce
Chopped fresh ginger to taste
Chopped fresh garlic to taste
Apple butter miso glaze:
4 tbsp white shiro miso paste
4 tbsp sake (or substitute rice wine vinegar)
2 tbsp granulated sugar
4 tbsp leftover marinade
12 oz. jar spiced apple butter
Ramen noodle-cabbage salad:
1 3-oz. package ramen noodles
1 tsp vegetable bouillon
½ head shredded cabbage (or 1 bag pre-shredded cabbage for slaw)
½ cup canola oil
½ cup seasoned rice wine vinegar
1 tbsp sesame oil
2 tsp hot chili oil
1 tbsp sugar
1 tsp white sesame seeds
1 tsp black sesame seeds
1 bunch chopped scallions
1 tsp chopped fresh ginger
2 cloves fresh garlic, chopped
Drain, rinse, and gently press tofu and then cut into 4cm cubes. Place tofu in a small mixing bowl. Add orange juice, agave, soy sauce, ginger and garlic and toss lightly to coat. Cover, and allow to marinate at least 1 hour in the refrigerator.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Thread tofu on to skewers. Grill each skewer 10 minutes, or to desired doneness, turning every 2-3 minutes.
For the glaze: In a saucepan over medium heat combine miso paste, sake, sugar and any leftover marinade. Bring to a simmer. While stirring add apple butter and warm thoroughly. Set aside.
For the ramen salad: Crush noodles inside the package and discard seasoning package. (1-2 cm pieces is about right.) Place noodles in mixing bowl and fold in veg bouillon, cabbage, canola oil, rice wine vinegar, sesame oil, white and black sesame seeds, scallions, ginger and garlic. Mix well, cover and refrigerate for at least 1 hour so noodles soften slightly before serving.
Liberally coat the tofu on the skewers with the Apple Butter Miso Glaze and serve each on a plate of the ramen salad. Sprinkle with additional sesame seeds.