Japanese Miso Tofu Bowl
You know when you go to a restaurant, and weeks later you keep thinking about one dish in particular? This happened to me recently when I went to Café Falco, a Japanese coffee shop/restaurant for lunch.
The location is somewhat obscure, placed in the industrial side of the Mile End, yet very suitable for their clientele who consist of both mom’s and tots, but also highly creative professionals like graphic designers and advertising consultants who work nearby. The decoration is industrial-chic with bikes hanging from the ceiling and Japanese siphon coffee makers for sale. The service was quick and friendly, but you need to move fast to claim a chair.
My friend Leisa and I each ordered their “bol et miso,” which was a miso soup paired with a bowl of rice. It was very simple, but the rice was topped with various ingredients including miso tofu, julienne carrots, green lentils, and garnished with a couple edamame beans. The sauce was the perfect combination of subtle vinegar and flavoured oil, and we used our chopsticks to dig out each remaining grain of rice from the bottom of our bowls. It was so delicious, I can’t stop thinking about it.
So I decided to try my hand at making their dish at home. And you know, I got pretty darn close. So cheers, Cafe Falco! I’ve already planned to go back and try their special Japanese curry…
Japanese Miso Tofu Bowl (for two)
– 1/2 cup uncooked white rice
– 2 tsp rice vinegar
– 1/4 cup green lentils, prepared according to package instructions
– 1 medium-sized carrot, julienne
– 2 tbsp dark miso paste
– 1/3 block of extra firm tofu
– 1 green onion, chopped
– 1 tbsp sesame oil
1. Cook the rice according to package instructions. Just as the rice is finished cooking, add the vinegar and stir to coat evenly. Allow it to rest away from heat.
2. Meanwhile, in a medium-sized bowl stir together your miso paste with about 1 tablespoon of warm water until it forms a paste. Crumble the tofu with your hands, adding it to the miso mixture. Stir it carefully, being sure to coat each tofu crumble with the miso.
3. Divide your rice into two bowls, and then distribute the lentils, tofu crumbles, carrots, and green onions. Drizzle sesame oil on top, and serve with chopsticks.
Enjoy either warm or room temperature.
Curious to know more about Le Falco? Check out a fellow blogger’s coverage for more details!