Best 3 Rice Bowl With Oven Baked Miso Tofu Recipes

BAKED MISO TOFU RICE BOWL

Steps:

• Preheat the oven to 200 degrees. In a small bowl, mix together the miso, sesame oil and maple syrup and then pour it into a shallow tray. Lay the tofu pieces in the sauce and turn over to cover on both sides.
• On a lined baking tray, place each piece of tofu carefully in a row and bake for 5 minutes on each side, or until golden. Flip and bake on the other side for the same cooking amount of time.
• In a frying pan, sauté the garlic in the oil for a few minutes, before adding the pak choi. Stir-fry for a few minutes, then divide the rice, tofu and greens between 2 bowls.
• Sprinkle with toasted sesame seeds then mix all the ingredients for the spicy miso mayo and drizzle across the rice bowls.
• Enjoy!

SPICY RICE NOODLES WITH CRISPY TOFU AND SPINACH

Steps:

• Heat the oven to 400 degrees and line a baking sheet with parchment paper. As the oven heats, press the tofu (you can do this by sandwiching the block in paper towels and placing a cutting board, plus a heavy pot, can or book on top).
• Cut the tofu into 1/2-inch cubes and place in a medium bowl. Add the salt and oils, and toss to combine.
• Sprinkle the cornstarch, panko and sesame seeds, if using, and toss gently so the tofu cubes are coated.
• Spread on the prepared sheet and bake for 30 to 35 minutes, flipping once, until golden-brown and crisp.
• While the tofu bakes, start the noodles: Put the dry rice noodles in a big, wide bowl. Fill a kettle, bring the water to a boil, and pour the boiling water over the noodles to cover. Set aside for 6 to 10 minutes, until the noodles are fully rehydrated and soft. (Time may vary by brand.) Then drain, rinse with cold water, and drain again. Transfer noodles to a large bowl.
• As the noodles soak, prepare the spicy sesame oil: In a small pot, combine sesame oil, peanut oil, garlic, ginger, red-pepper flakes and sesame seeds. Bring to a boil, then reduce to a simmer and cook on the lowest heat for 10 to 12 minutes, until the garlic slices turn golden.
• Meanwhile, on your cutting board, make a small mound with the teaspoon of salt. Place the basil and the scallions on top, and use your knife to furiously chop and smash until you have a rough paste.
• Mix the basil paste into the bowl of rice noodles. Pile the baby spinach on top. Pour at least half of the hot oil immediately over the spinach, tossing so that the heat wilts the leaves slightly. Then add the juice of the 1/2 lime and toss to combine. Taste for salt and lime juice, and add more oil as you see fit.
• Arrange the tofu on top of the noodles, or mix them in so that the cubes hide like little treasures. For extra flair, garnish with additional sesame seeds and a drizzle of toasted sesame oil.

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.