Miso-Glazed Tofu With Parsnips Two Ways

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3 tablespoons each white (shiro) miso

3 tablespoons Dijon mustard

1/2 tablespoon Sriracha chili sauce

3/4 cup sake

1/2 cup plus 2 1/2 tbsp. mirin (sweet sake), divided

2 tablespoons finely chopped fresh ginger

1 1/2 tablespoons unseasoned rice vinegar

1 1/2 tablespoons dried goji berries*

5 medium-small parsnips (1 1/3 lbs. total), peeled

Salt to taste

Ground white pepper to taste

2 tablespoons toasted sesame oil

14 to 16 oz. firm tofu

4 ounces tatsoi, mizuna, or spinach, cut into bite-size pieces (4 lightly packed cups)

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