Miso-Glazed Tofu

 Recipe
Healthy tofu is turned into indulgent Miso-Glazed Tofu by Chef Candice Kumai. Serve up this Asian-inspired main dish tonight.

Yield:

Serves 4 (serving size: 3.5 ounces tofu and 1 baby bok choy)

Nutritional Information

Calories 164
Fat 10.1 g
Satfat 1.4 g
Monofat 3.5 g
Polyfat 5.2 g
Protein 12 g
Carbohydrate 8 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 152 mg
Calcium 78 mg

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

Preparation

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.

Note:

Candice Kumai,

April 2012
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