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Miso-Glazed Tofu

Photo: Levi Brown
Yield Serves 4 (serving size: 3.5 ounces tofu and 1 baby bok choy)
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

Nutrition 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

How to Make It

  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.