味噌花生調醬 Miso Peanut Sauce Food

KALE CHICKPEA STIR-FRY WITH MISO PEANUT DRESSING

Kale Chickpea Stir-Fry with Miso Peanut Dressing image

So quick and easy, this flavor-packed, smoky stir-fry is great served alone. It's also a perfect match with roasted sweet potatoes to make for a colorful complete meal. While definitely good for you, this dish is quite a treat too.

Provided by Celine Steen

Time 20m

Number Of Ingredients 19

Ingredients

1/3 cup (85 g) natural peanut butter
1 tbsp (18 g) red miso, more if needed
Juice from 1 lemon (2 tbsp [30 ml])
2 tsp (10 ml) toasted sesame oil
2 tsp (13 g) agave nectar or brown rice syrup
2 ½ tbsp (15 g) chopped scallions
1 clove garlic, minced
1 tbsp (15 ml) brown rice vinegar or seasoned rice vinegar
1/3 cup (80 ml) water, more if needed
2 tsp (10 ml) sesame oil
1 small red onion, chopped
1 ½ cups (256 g) cooked chickpeas
2 large cloves garlic, minced (to taste)
½ tsp sea salt
½ tsp smoked paprika
¼ tsp chipotle powder
1 large bunch kale (about 14 oz [397 g]), ribs removed, washed and chopped
roasted or baked sweet potato
sesame seeds for topping

Steps:

To make the drizzle, place the peanut butter, miso, lemon juice, sesame oil, agave, scallions, garlic, vinegar and water in a blender. Blend until perfectly smooth. Adjust the miso to taste, and add more water if needed to get a thick yet pourable dressing. Set aside while preparing the rest of the dish. I like to use a squeeze bottle to serve the drizzle; it makes for a prettier presentation.
To make the kale and chickpeas, place the sesame oil, onion, chickpeas, garlic, salt, paprika and chipotle powder in a large skillet. Heat on medium-high and stir-fry until the onion is golden brown and fragrant, about 4 minutes. Be sure to stir frequently to prevent scorching. Add the kale and cook until wilted, about 2 minutes.
Serve with roasted sweet potatoes and drizzle peanut sauce on top. If there are sauce leftovers, store them in an airtight container in the refrigerator. It tastes great on tofu bowls, baked potatoes and roasted vegetables.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 335 calories, Fat 19 g, Carbohydrate 34 g, Fiber 10 g, Protein 15 g

MISO PEANUT SAUCE

Miso Peanut Sauce image

This Miso Peanut Sauce is a great all purpose Asian-style sauce for veggie bowls, tacos, noodles, or even as a dip for dumplings (and much more!). It's sweet, a little spicy and with the addition of peanut butter, completely addicting. =)

Provided by Christin McKamey

Categories Sauces

Time 5m

Number Of Ingredients 8

Ingredients

1 tablespoon miso paste
1 teaspoon sesame oil
3 tablespoons rice vinegar
1 teaspoon soy sauce
1/2 teaspoon ginger paste
2 tablespoons sweet red chile sauce
1/4 cup natural unsalted peanut butter
1/4 cup water

Steps:

Mix in blender or with whisk until smooth. Makes about 3/4 cup. Serves 4.

Nutrition Facts : ServingSize 3 tablespoons, Calories 118 kcal, Sugar 1.8 g, Sodium 230.4 mg, Fat 9.7 g, Carbohydrate 5 g, Protein 4.2 g

TOFU WITH MISO PEANUT SAUCE

Tofu With Miso Peanut Sauce image

Miso, a paste made from fermented soybeans and grains, has a rich, salty and complex flavor. It's high in B vitamins, protein and manganese, as well as many phytonutrients that are believed to have antioxidant properties. Pomegranate molasses, though a Middle Eastern food, is a nice complement in this recipe. You can find miso at Whole Foods and at markets that sell Japanese foods, as well as at some Asian markets. You can find pomegranate molasses at Middle Eastern markets. This makes enough sauce for a pound of tofu.

Provided by Martha Rose Shulman

Categories easy, quick

Time 10m

Yield 14 tablespoons

Number Of Ingredients 7

Ingredients

1/4 cup red miso
2 tablespoons pomegranate molasses
1/4 cup smooth unsalted, unsweetened peanut butter
1 teaspoon grated or minced fresh ginger
2 tablespoons water (more to taste)
2 tablespoons rice vinegar
2 teaspoons finely chopped or grated orange zest

Steps:

In a small bowl, whisk together all of the ingredients. Thin out as desired with water. Brush or spoon onto sliced tofu (cooked or uncooked).

Nutrition Facts : @context http, Calories 46, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 3 grams, TransFat 0 grams

MISO-PEANUT SPREAD

Miso-Peanut Spread image

Use this nutty, sweet and salty spread as a stand-in for peanut butter, or serve with crudités. I like to pipe it onto rounds of cucumber and slices of jicama.

Provided by Martha Rose Shulman

Categories easy, quick, dips and spreads

Time 10m

Yield 2/3 cup

Number Of Ingredients 6

Ingredients

1 ounce peanuts (heaped 1/4 cup), roasted
1 ounce unsalted, unsweetened smooth peanut butter (3 1/2 tablespoons)
2 tablespoons white or yellow miso
1 tablespoon honey
1 tablespoon mirin
1 teaspoon grated orange zest (optional)

Steps:

Place the roasted peanuts in a plastic bag or a pastry bag and place on your work surface. Roll over the bag with a rolling pin until the peanuts are crushed.
Combine the crushed peanuts, peanut butter, miso, honey, mirin and orange zest in a bowl and stir together until smooth. Refrigerate until ready to use.

Nutrition Facts : @context http, Calories 162, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 7 grams, TransFat 0 grams

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