Miso-Glazed Tofu with Parsnips Two Ways

Ingredients

• 3 tablespoons dijon mustard 
• 2 tablespoons ginger fresh finely chopped
• 1.5 tablespoons goji berries dried
• 4 servings pepper white to taste
• 0.5 cup mirin sweet divided ( sake)
• 5 medium parsnips peeled ()
• 0.8 cup rice wine 
• 4 servings salt to taste
• 2 tablespoons sesame oil toasted
• 0.5 tablespoon sriracha 
• 14 oz tofu firm
• 1.5 tablespoons rice vinegar 
• 3 tablespoons miso white (shiro)
• 4 ounces pkt spinach packed cut into bite-size pieces (4 lightly cups)

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• paper towels
• sauce pan
• baking paper
• oven
• whisk
• sieve
• kitchen towels
• spatula

Directions

1. Whisk together miso, mustard, Sriracha, sake, and 1/2 cup plus 1 tbsp. mirin in a small saucepan.
2. Add ginger. Bring to a boil, then lower heat and simmer 6 to 8 minutes, or until sauce is just thick enough to coat a spoon. Strain through a fine-mesh strainer, pushing against solids.
3. Let glaze cool to room temperature.
4. Bring remaining 1 1/2 tbsp. mirin and the vinegar to a boil in a very small saucepan.
5. Add goji berries. Return to a boil and remove from heat.
6. Let cool, uncovered.
7. Put rack in middle of oven, then preheat oven to 40
8. Line a rimmed baking sheet with parchment paper.
9. Cut 1 parsnip lengthwise into 8 spears.
10. Cut remaining parsnips into 3/4-in. chunks.
11. Transfer spears and chunks to baking sheet, season with salt and white pepper, and toss with sesame oil.
12. Spread in a single layer, with spears cut side down.
13. Bake parsnips 20 minutes, turning 2 or 3 times.
14. Meanwhile, bring a medium saucepan of water to a boil.
15. Cut tofu into 4 rectangular slabs, each about the size of a deck of cards, and put in a large, shallow bowl.
16. Pour hot water over tofu and let soak 15 minutes.
17. Drain on a clean dish towel or a double layer of paper towels set on a plate.
18. Remove parsnip spears from oven when tips begin to brown; remove chunks when just fork-tender.
19. Let chunks cool 5 minutes, then pure in a food processor with 2 tbsp. miso-mustard glaze and 1 cup hot water until smooth but able to hold a peak when spooned onto a plate (add up to 1/2 cup hot water if needed). Keep warm, covered.
20. Put tatsoi in a large saucepan with 1/4 cup hot water and cook over low heat, covered, stirring occasionally, until wilted, 5 minutes; drain and return to pan. Stir in goji berries and some of their pickling liquid.
21. Pour remaining miso-mustard glaze into a medium frying pan. Blot moisture from tofu with paper towels and add tofu to glaze. Bring to a simmer over medium heat and cook, spooning glaze over tofu, until glaze sticks to top of tofu and has reduced by one-half to two-thirds.
22. Spoon parsnip pure onto plates. With a spatula, set tofu on parsnip pure.
23. Drizzle glaze over tofu and top with tatsoi and goji berries, then add parsnip spears.
24. *Find at Whole Foods Market, health food stores, and Asian markets.