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Miso-Glazed Tofu with Parsnips Two Ways Recipe

kept byCYue

3 tablespoons each white (shiro) miso
3 tablespoons Dijon mustard
1/2 tablespoon Sriracha chili sauce
3/4 cup sake
1/2 cup plus 2 1/2 tbsp. mirin (sweet sake), divided
2 tablespoons finely chopped fresh ginger
1 1/2 tablespoons unseasoned rice vinegar
1 1/2 tablespoons dried goji berries*
5 medium-small parsnips (1 1/3 lbs. total), peeled
Salt to taste
Ground white pepper to taste
2 tablespoons toasted sesame oil
14 to 16 oz. firm tofu
4 ounces tatsoi, mizuna, or spinach, cut into bite-size pieces (4 lightly packed cups)



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