Wednesday, March 13, 2013

Sake to me



Miles yesterday: Group Power, 2.0 miles, easy
Miles today: 5.01, easy
Miles in 2013: 226.25 miles


The last thing on earth yesterday after work I wanted to do was get dressed and go to the gym. (Ok, emptying the dishwasher is the last thing on earth I want to do. Gym, close second) Anyway, I forced myself away from a rerun of Vanderpump Rules and off the couch and out the door. I was glad because my favorite Pump teacher is there on Tuesday nights and the class is always a challenging one. I did a couple of easy miles before going home. 

I originally planned this herb crusted tofu and cauliflower side dish. That just felt like waaaaay too much work at 8:15 on a Tuesday night. Instead, I made a salad. Healthier and easier. Win, Win.

I have wanted to make this salad for a while but it has white miso paste. My beloved Publix does not carry white miso paste, so on Monday, I made my first ever trip to a local Asian market. Holy smokes. Mind blown. There is so much stuff in there! Luckily I was picking up exactly 3 things, otherwise I might still be wandering around looking at stuff. And I kinda can't wait to go back. 

Anyway, back to the salad. It was inspired by this recipe, but I made some changes. I still ended up with a TON of extra dressing, which will be on my snack later this afternoon. The original recipe serves 8, so I halved everything  (For the sake of the recipe. In reality, I eyeballed everything and it was delish)

Miso Tofu Salad:




1/6 c white miso paste
1/6 c Sekkeikan Sake
1/6 c rice vinegar
1 inch grated fresh ginger
1/4 c crushed peanuts (I used slightly salted)
1 1/2 tbs olive oil.
1 package extra firm tofu
3-4 c arugula

I usually take out the tofu, set it on a plate, cover it with paper towels and put a weighted iron skillet on top to drain. Let it sit for about 30 minutes. After draining, Slice the tofu into 1/2 inch pieces. Cook the tofu on a lightly sprayed griddle or skillet. You want it to be crisp.

For the dressing, whisk miso, sake, rice vinegar, ginger, and oil together. Stir in crushed peanuts. This makes a lot of dressing. Toss arugula with dressing and top with crisp tofu. Drizzle with extra dressing if needed. 




I'm not going to lie, I was a little worried about this salad. Domino's was on speed dial, just in case. But it was delicious. The dressing is super flavorful and the tofu was perfect. I only wished I had made more. One of the best things about it was leftover sake.

I love sake. The hot sake. When we were in California last year we tried out a bunch of different sakes (Is that the right way to say that??) Turns out, I like the cheap, hot stuff. Hmmm what does that say about me....

Larry and I were not going to let the sake go to waste. We started microwaving it in coffee mugs, but then decided that we would (of course) want to drink it out of shot glasses, and the coffee cup would be too messy. Enter the measuring cup and our monogrammed shot glasses. 


This is seriously how we had our cocktails with dinner. Are we classy, or what? We have more shot glasses and a bigger measuring cup, so if you want to come over for drinks, I totally get it. 

Regardless, the sake was wonderful with the salad. I took the leftover dressing to work to pour over whatever snacks I could find.

Despite the sake, I actually got out of bed on time and ran with my friend Julia. These dark mornings make it so much more difficult to get out of bed. If Julia had not been at my house waiting, I totally would have slept that extra hour. Started the day off right and that way I can run 1000 errands after work without worrying about fitting in a run. 

Happy Hump Day!