Directions:
- Preheat oven to 350°. In bowl, whisk together miso paste, 1 tablespoon rice-wine vinegar, honey, and 1 tablespoon low-sodium soy sauce until smooth. Slice tofu into 4 pieces. Dry with paper towels. Add to marinade; toss. Cover; refrigerate 30 minutes, turning once. Discard marinade; transfer tofu to baking dish. Bake until browned (30-35 minutes). Steam halved baby bok choy in saucepan of shallow simmering water, covered, until tender. In bowl, combine ginger, 1 teaspoon low-sodium soy sauce, 1 tablespoon rice-wine vinegar, sesame oil, and crushed red pepper. Slice tofu; serve with bok choy. Drizzle with vinaigrette and sesame seeds.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.53 Kcal (1539 kJ) | ||
| Calories from fat | 186.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.7g | 32% | |
|---|---|---|---|
| Sodium | 1271.2mg | 53% | |
| Potassium | 175.8mg | 4% | |
| Total Carbs | 43.05g | 14% | |
| Sugars | 36.07g | 144% | |
| Dietary Fiber | 2.06g | 8% | |
| Protein | 7.32g | 15% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 2.4mg | 13% | |
| Calcium | 152.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 229.63 Kcal (961 kJ) | ||
| Calories from fat | 116.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.93g | 32% | |
|---|---|---|---|
| Sodium | 794.24mg | 53% | |
| Potassium | 109.84mg | 4% | |
| Total Carbs | 26.89g | 14% | |
| Sugars | 22.54g | 144% | |
| Dietary Fiber | 1.29g | 8% | |
| Protein | 4.57g | 15% | |
| Vitamin C | 0.8mg | 2% | |
| Iron | 1.5mg | 13% | |
| Calcium | 95.3mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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