Chef Joe Cipro's recipe of the week

Miso Glazed Tofu With Carrot, Avocado & Cucumber

Ingredients (serves 4)

2 14 oz packages of firm tofu

2 large carrots, peeled & julienned

1 English cucumber, peeled and cut into rounds

2 avocados, sliced thin

2 Tbsp canola oil

1 Tbsp miso paste

1 tsp soy sauce

1 Tbsp rice wine vinegar

1/2 lime

Salt and pepper to taste

Directions

Begin by carefully preparing your vegetables. Neatly set them aside in the refrigerator when you have finished your cuts.

Remove the tofu from the packages and pat it dry. Cut it into 16 equal cubes (four per serving) and season to your liking.

Heat a non-stick frying pan over high heat, add the canola oil, and wait about 30 to 45 seconds until the oil is nice and hot. Sear each piece of tofu for about one minute on each side. When you have achieved a nice sear on the tofu, turn off the heat and mix together the miso, soy sauce, and rice wine. Toss the tofu in this resulting sauce. Plate with a generous serving of each vegetable and enjoy.