Miso Glazed Tofu


Miso Glazed Tofu
This is a fantastic, slightly spicy vegetarian dish that could easily pass for meat thanks to the deep, savory flavours of miso, soy sauce and sesame oil. For a vegan variation, leave out the honey.
Recipe type: Main
Cuisine: Asian
Serves: 2
  • 1 Tbsp rice-wine vinegar
  • ½ Tbsp soy sauce (low-sodium)
  • 1 Tbsp honey
  • ½ Tbsp miso paste
  • 2 heads baby bok choy, halved
  • 2 blocks extra-firm tofu
  • ½ tsp grated ginger
  • ⅛ tsp red pepper powder
  • ½ Tbsp sesame oil
  • 2 tsp sesame seeds
  • 2 cups water
  1. Preheat oven to 350°F. Slice tofu into 6 pieces and dry with paper towels, taking care not to break them.
  2. In one bowl, add miso paste, honey, rice-wine vinegar, and soy sauce. Make a smooth paste. Add the tofu pieces and toss gently.
  3. Cover this bowl and refrigerate for at least 20 minutes.
  4. Arrange tofu pieces on a baking sheet and bake until they turn brown on both sides. This will take about 30 minutes.
  5. In a small saucepan, add water and bring to a boil. Add the baby bok choy. Cook until it until it is tender. Drain and keep aside.
  6. In a small bowl, add ginger, soy sauce, rice-wine vinegar, sesame oil, and red pepper powder. Mix well.
  7. Arrange tofu pieces on a serving plate along with the baby bok choy.
  8. For garnish, sprinkle some sesame seeds over the top. Enjoy!
Nutrition Information
Calories: 164 Fat: 10.1 g Saturated fat: 1.4 g Carbohydrates: 8 g Sugar: 0.2 g Sodium: 152 mg Fiber: 3 g Protein: 15 g Cholesterol: 0 g
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