Miso-Glazed Tofu

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)
Recipe from Health

Nutritional Information

Amount per serving
  • Calories: 164
  • Fat: 10.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 5.2g
  • Protein: 12g
  • Carbohydrate: 8g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 152mg
  • Calcium: 78mg

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

  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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