RICE BOWL WITH OVEN-BAKED MISO TOFU
I use the same marinade for the peppers as I do for the tofu in this sweet and spicy mix of toppings. Kimchi is the main vegetable, but if you only want it as a condiment add another vegetable of your choice - steamed or blanched broccoli or greens, for example, or roasted squash, or anything else that floats your boat.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
- Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
- Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
- If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 15 grams, Carbohydrate 49 grams, Fat 19 grams, Fiber 5 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 1148 milligrams, Sugar 7 grams
BROWN RICE BOWL W/OVEN-BAKED MISO-GLAZED TOFU
Steps:
- 1. Preheat oven to 375. Line a sheet pan with parchment paper. Pat each slice of tofu with paper towels. 2. Whisk together soy sauce, ginger, garlic, cayenne, honey, lime juice, miso, mirin and oil. Pour into a dish that fits all the tofu slices in a single layer. Place the tofu into the marinade and turn over. Marinate x 15 min, turning once or twice. transfer to baking sheet. Add the peppers to the marinade toss to coat thoroughly, then place on the baking sheet in a single layer. Reserve marinade. 3. Place the baking sheet in the oven and roast for 15-20 minutes, turning the peppers once, until the edges of the tofu are are just beginning to color and the marinade sets on the surface. Remove from heat. 4. Spoon rice into 4 wide bowls or plates. Drizzle with reserved marinade. Top with kimchi, tofu, red peppers and other ingredients if using.
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