My guest is Megan Miller, the founder of Bitty Foods, a company that makes desserts out of cricket flour. Megan’s prior work in Global Media had her traveling to different parts of Asia and Latin America, where eating insects is a regular part of the diet. The idea of introducing edible insects to the Western culture came out of that experience, and her time in a pastry kitchen of a fine-dining restaurant informed her decision to use desserts as the medium. Cricket flour is high in protein, free of grains, and is packed with healthy fats and micro-nutrients. Are edible insects a part of our future? Listen to my interview with Megan Miller to find out!
Miso Glazed Tofu with Shitake Mushrooms and Bok Choy Marinade
3 Tbs. red miso
1 Tbs. brown sugar
1 Tbs. sake
1 Tbs. mirin
1- 20 oz. firm cake of Tofu, cut into 15 slices, approx. ¼” thick
1 onion, sliced into crescent moons
2 carrots, julienned
1 leek, washed well, dark green tops removed, then sliced
14 large shitake Mushrooms. sliced
1 head Bok Choy, chopped
4 cloves garlic, minced
1- 2” piece of ginger, grated
1-2 t. dark sesame oil
1 cup Panko flakes or Bread Crumbs (can use GF bread crumbs)
Blend the ingredients for the marinade in a small mini food processor. Set aside 2 Tbs. of the marinade for later. Lay the slices of tofu out on a clean dish towel, cover with another towel and gently press down, removing any excess water. Then spread ½ of the remaining marinade on the top of each slice, and lay marinade side down on large platter or cookie sheet, and spread the remaining ½ of marinade on the tops of tofu slices. Let the tofu stand for at least 30 minutes, while prepping the other ingredients.
Sauté the onion in olive oil, with the garlic and ginger and cook until translucent. Add the carrots, cook a few minutes and then add the leeks. Let that cook for 5 minutes, then add the shitake mushrooms. When the mushrooms begin to soften, add the Bok Choy, reserved marinade and Sesame Oil to taste. Remove from heat.
Place the bread crumbs into a pie pan and dip each slice of the tofu into the bread crumbs. Saute them in olive oil until crispy and golden brown. Drain on paper towel and then serve with the vegetables on top.