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Cold Tofu with Miso-Garlic Dressing

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Despite cooking and eating miso soup for innumerable times, I have to confess that there are still a lot that I don’t know much about miso. So one day at the supermarket, I decided to give the yellowish looking white miso a try. You see, I have been buying brownish looking miso since my very first pot of miso soup.

And then disaster struck! Having a quick taste before adding to the soup, I found that the white miso tasted a tad too sweet for a decent pot of miso soup! 

Frustrated at being denied a bowl of soup and bewildered at what exactly I ought to do with this packet of this white miso, I went digging for some answers.

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As it turns out, white miso is sweeter and lighter in taste, colour and texture. It is said that it is more suited for use in salad dressings, glaze and marinades! Argh …

Moral of story: do your homework beforehand.

Well, there is no use crying over a packet of sweet miso now. So I made a salad dressing out of it, as the first attempt to run down this 1 kg packet

This recipe for the miso-garlic dressing was adapted from NYTimes. I left the yogurt out and increased the amount of garlic for mine.

I wouldn’t say that this is the perfect recipe for miso dressing that I had in mind as it seems to lack something in it. But as a temporary holding recipe until I can find another one that suit my taste, I would say that it is good dressing with cold tofu. Perfect as a light side dish or first course.

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Except that for the amount of garlic that I dumped into the mixture would have killed a vampire. Or people around you.

Next up is a miso glaze I have made the miso-ginger glaze for fish and eggplant based on the recipe from Food Network’s Bobby Flay.

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