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
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Luke Tambala banda
[email protected]This recipe was a bit too complicated for me. I think I would try a simpler recipe next time.
karitk Sahni
[email protected]The rice bowl was a bit too heavy for my taste. I would use less rice next time.
jack gardner
[email protected]The tofu was a bit dry. I think I would try marinating it for longer next time.
Khayam Farooq
[email protected]This recipe was a bit too bland for my taste. I would add more spices or herbs next time.
Isaiah Balditt
[email protected]I'm always looking for new ways to cook tofu, and this recipe was a winner! The tofu was so flavorful and crispy, and the rice bowl was the perfect way to serve it.
Farman Khani
[email protected]This was a quick and easy recipe to follow. The tofu was delicious, and the rice bowl was a great way to serve it. I would definitely make this again.
Wasil Adeel
[email protected]This recipe is a great way to use up leftover rice. I added some extra vegetables to the bowl, and it was a delicious and filling meal.
Vino Vino
[email protected]I'm not a big tofu fan, but this recipe changed my mind! The miso marinade made the tofu so flavorful and juicy. I loved the contrast of the crispy tofu with the soft rice and vegetables.
Wilson Sichimba
[email protected]This was my first time making miso tofu, and it turned out amazing! The tofu was perfectly crispy and flavorful, and the rice bowl was the perfect accompaniment. I'll definitely be making this again soon.
Odilon Lopez
[email protected]I tried this recipe last night and it was a hit with my family! The tofu was especially tasty, and the rice bowl was a great way to balance out the flavors. I would definitely recommend this recipe to anyone looking for a healthy and flavorful meal.
Amy Flynn
[email protected]This recipe was a game-changer! The miso tofu was crispy on the outside and tender on the inside, and the rice bowl was the perfect vessel for all the delicious flavors. I'll definitely be making this again and again.