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.
- Total:
- Serves: 4 persons
Ingredients
- A 14-ounce block of organic extra-firm tofu, cut into 8 slices
- 3tablespoons soy sauce
- 1tablespoon minced ginger
- 1garlic clove, minced
- ⅛teaspoon of cayenne (optional)
- 1tablespoon honey or agave nectar
- 2teaspoons lime juice
- 2tablespoons white or yellow miso
- 2tablespoon mirin
- 1tablespoon dark sesame oil
- 3tablespoons grapeseed oil or sunflower oil
- 1large red bell pepper, sliced
- 3cups cooked rice (brown or white)
- 1cup (8 ounces) kimchi
Instructions
Step 1
Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.Step 2
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.Step 3
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.Step 4
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.