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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Healthy tofu is turned into indulgent Miso-Glazed Tofu by Chef Candice Kumai. Serve up this Asian-inspired main dish tonight. Ingredients:
1 tablespoon miso paste |
1 tablespoon rice-wine vinegar |
2 tablespoons honey |
1 tablespoon low-sodium soy sauce |
1 (14-ounce) block extra-firm tofu |
4 baby bok choy, halved |
1/2 teaspoon grated ginger |
1 teaspoon low-sodium soy sauce |
1 tablespoon rice-wine vinegar |
1 tablespoon sesame oil |
1/8 teaspoon crushed red pepper |
1 tablespoon sesame seeds |
Directions:
1. 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.
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