Miso über alles.

Fried Miso-Tofu With Zucchini-Parsnip-Purée And Orange-Gravy

- 180g tofu

- 2 teaspoons miso

- 2 big parsnips

- 2 big potatoes

- 1 zucchini

- soysauce

- starch 

- orange juice

- paprika

As parsnips have a heavy sweetness its a good idea to combine with something hearty like the miso and with something sourish and fruity like the orange juice.

Stir 2 teaspoons or more in hot water (about 3 tablespoons) until miso dissolves. Cut tofu into slices and brush with miso paste. Put aside and let sit for a few minutes.

Cut parsnips and potatoes in cubes and cook very tender with a little salt. While veggies are cooking fry tofu in some oil on middle heat from both sides, you can brush some more miso on it if you wish.

Grate the zucchini. Mash parsnips and potatoes with pepper, a little miso paste and fold in grated raw zucchini. The purree is hot enough, so the zucchini won't be that raw anymore until it gets into your mouth.

If tofu is done put aside and fill your pan (covered with all the leftovers of fried tofu and miso) with some water. Dissolve about 1-2 teaspoons starch in 3 tablespoons cold water and stir in.  

Season with pepper, paprika and dark soy sauce and add about 50 ml orange juice, bring to the boil only for a short time - done. Serve fried tofu with purée and gravy.