Brown Rice Bowl With Oven Baked Miso Glazed Tofu Red Peppers And Kimchi Recipes

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RICE BOWL WITH OVEN-BAKED MISO TOFU



Rice Bowl With Oven-Baked Miso Tofu image

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

A 14-ounce block of organic extra-firm tofu, cut into 8 slices
3 tablespoons soy sauce
1 tablespoon minced ginger
1 garlic clove, minced
1/8 teaspoon of cayenne (optional)
1 tablespoon honey or agave nectar
2 teaspoons lime juice
2 tablespoons white or yellow miso
2 tablespoon mirin
1 tablespoon dark sesame oil
3 tablespoons grapeseed oil or sunflower oil
1 large red bell pepper, sliced
3 cups cooked rice (brown or white)
1 cup (8 ounces) kimchi

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

BROWN RICE STIR-FRY WITH FLAVORED TOFU AND VEGETABLES



Brown Rice Stir-Fry with Flavored Tofu and Vegetables image

Brown rice gives this vegetarian tofu and broccoli stir-fry a nutty flavor and hearty texture and offers up more fiber than white rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 35m

Number Of Ingredients 11

2 tablespoons olive oil
3 cloves garlic, minced
1 piece (3 inches) fresh ginger, peeled and finely chopped
1 medium red bell pepper, cut into 1-inch chunks
1 medium yellow bell pepper, cut into 1-inch chunks
3 cups cooked brown rice
3 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
Coarse salt and pepper, to taste
3 scallions, halved lengthwise and thinly sliced
8 ounces baked, flavored tofu, cut into 1-inch cubes

Steps:

  • In a large skillet or wok, heat the olive oil over medium-high heat. Add garlic and ginger; stir-fry until fragrant, about 30 seconds.
  • Add tofu; stir-fry until golden brown, about 2 minutes. Add red and yellow peppers; cook, stirring, until peppers are crisp-tender, about 3 minutes.
  • Add rice and soy sauce; cook, stirring occasionally, until rice is heated through, about 3 minutes. Stir in sesame oil. Season with salt and pepper; garnish with scallions. Serve hot.

BROWN RICE BOWL WITH CRISPY TOFU AND VEGETABLES RECIPE - (5/5)



Brown Rice Bowl with Crispy Tofu and Vegetables Recipe - (5/5) image

Provided by DreiFromBK

Number Of Ingredients 24

Rice and dressing
2 1/3 Cups short-grain brown rice *
3 1/2 Cups water
2 Teaspoons vegetable oil
salt
6 Tablespoons rice vinegar
6 Tablespoons mirin
1/2 Teaspoon sugar
3 Tablespoons soy sauce
1 Teaspoon grated fresh ginger
1 orange
1 lime
Vegetables and tofu
28 Ounces soft tofu * *
3/4 Cup cornstarch
1/4 Cup cornmeal
salt
pepper
2 Tablespoons vegetable oil
6 radishes
1 avocado * * *
1 cucumber
4 scallions , sliced thin
1 (8 by 7 1/2-inch) sheet nori , crumbled (optional)

Steps:

  • 1. PREPARE RICE AND DRESSING: Adjust oven rack to middle position and heat oven to 375 degrees. 2. Spread 2 1/3 cups short-grain brown rice in 8-inch-square baking dish. 3. Bring 3½ cups water and 2 teaspoons vegetable oil to boil in small saucepan. Once boiling, stir in ½ teaspoon salt and immediately pour water over rice in baking dish. 4. Cover dish tightly with double layer of aluminum foil. Transfer baking dish to oven and bake rice until tender, about 1 hour. 5. Remove baking dish from oven and uncover. Fluff rice with fork, then cover dish with clean kitchen towel; let rice stand 5 minutes. Uncover and let rice stand 5 minutes longer. 6. Meanwhile, bring 6 tablespoons rice vinegar, 6 tablespoons mirin, and ½ teaspoon sugar to boil in small saucepan, then remove from heat. Measure 1/3 cup of mixture into small bowl. 7. Grate ½ teaspoon zest from 1 orange and ½ teaspoon zest from 1 lime. Squeeze 1 tablespoon juice from orange and 1 tablespoon juice from lime. 8. Add zests and juices to vinegar mixture in bowl, along with 3 tablespoons soy sauce, and 1 teaspoon grated ginger. Reserve dressing for serving. 9. Transfer rice to large bowl, sprinkle with remaining vinegar mixture, and toss occasionally with wooden paddle or spoon until cool, about 20 minutes. 10. PREPARE VEGETABLES: Thinly slice 6 radishes and set aside for serving. 11. Peel and halve lengthwise 1 cucumber. Use spoon to scoop and discard seeds. Slice seeded cucumber crosswise into thin half circles. 12. PREPARE TOFU: Cut 2 (14-ounce) blocks soft tofu crosswise into ¾-inch-thick slabs, then slice each slab into two fingers. 13. Spread tofu over paper towel-lined baking sheet and let drain for 20 minutes. Gently press tofu dry with paper towels. 14. Adjust oven rack to middle position, place paper towel-lined plate on rack, and heat oven to 200 degrees. 15. Place wire rack over rimmed baking sheet. Whisk ¾ cup cornstarch and ¼ cup cornmeal together in shallow dish. 16. Season drained tofu with ¼ teaspoon salt and ¼ teaspoon pepper. 17. Working with a few pieces at a time, coat tofu thoroughly with cornstarch mixture, pressing to help it adhere, then transfer to prepared wire rack. 18. Heat 1 tablespoon vegetable oil in large nonstick skillet over medium‑high heat until shimmering. 19. Carefully lay half of tofu in skillet and cook until crisp and lightly golden on all sides, 10 to 12 minutes. 20. Using spatula, gently transfer tofu to plate in oven. 21. Return skillet to medium‑high heat and repeat with 1 tablespoon vegetable oil and remaining tofu. 22. Halve, pit, and peel 1 ripe avocado. Slice avocado thin. 23. Portion rice into six individual serving bowls, sprinkle with 1 (8 by 7½-inch) sheet crumbled nori. 24. Top with tofu, radishes, avocado, and cucumber. 25. Sprinkle with 4 thinly sliced scallions and drizzle with reserved dressing. Serve, passing more crumbled nori, if desired.

MISO BAKED TOFU



Miso Baked Tofu image

Make and share this Miso Baked Tofu recipe from Food.com.

Provided by Cynna

Categories     Lunch/Snacks

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb firm tofu, pressed
1/3 cup miso
3 tablespoons rice vinegar
3 tablespoons sugar
2 tablespoons soymilk
1 teaspoon ginger
1 teaspoon garlic granules
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons sesame oil or 2 tablespoons vegetable oil
1 dash cayenne pepper (optional)
sesame seeds (optional)

Steps:

  • Preheat oven to broil or highest setting. Cover a cookie sheet with tin foil.
  • Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
  • Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
  • Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp.
  • Remove from oven. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon.
  • Broil 8-10 more minutes until browned and crisp.
  • Sprinkle with sesame seeds if desired and enjoy!

Nutrition Facts : Calories 233.8, Fat 13, SaturatedFat 2.2, Sodium 1357, Carbohydrate 19.1, Fiber 2.5, Sugar 12, Protein 13.3

BáNH Mì BOWL WITH CRISPY TOFU RECIPE BY TASTY



Bánh Mì Bowl With Crispy Tofu Recipe by Tasty image

Here's what you need: extra firm tofu, salt, pepper, low sodium soy sauce, rice wine vinegar, sesame oil, garlic, ginger, large cucumber, small carrots, brown rice, fresh cilantro, green onion, red cabbage, radish, fresh mint, jalapeño

Provided by Kahnita Wilkerson

Categories     Lunch

Yield 2 servings

Number Of Ingredients 17

16 oz extra firm tofu
salt, to taste
pepper, to taste
½ cup low sodium soy sauce
¼ cup rice wine vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
2 tablespoons ginger, finely grated
1 large cucumber
3 small carrots
brown rice
fresh cilantro
green onion
red cabbage
radish, sliced
fresh mint
jalapeño, sliced

Steps:

  • Preheat oven to 375˚F (190˚C).
  • Wrap tofu in an absorbent towel. Set cast-iron skillet or other heavy object on top for 15-20 minutes to remove extra moisture.
  • Unwrap tofu and cut into small cubes. Transfer to a baking sheet and season with a pinch of salt and pepper.
  • Bake for about 20 minutes, or until the tofu is firm to the touch and golden brown.
  • In a medium bowl, add soy sauce, vinegar, sesame oil, garlic, and ginger. Stir to combine.
  • Spiralize the cucumber and carrots into a large bowl.
  • Transfer veggies to a bowl and assemble with tofu, brown rice, cilantro, green onions, red cabbage, radishes, mint, jalapeños, and sauce.
  • Enjoy!

Nutrition Facts : Calories 337 calories, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 29 grams, Sugar 19 grams

BAKED MISO-GLAZED TOFU WITH WILD MUSHROOMS



Baked Miso-Glazed Tofu With Wild Mushrooms image

Asian flavors suit mushrooms as well as the Mediterranean seasonings I usually work with. This Japanese-inspired miso glaze is used with both the tofu, as a glaze, and as a flavoring for the mushrooms. I used a mixed mushroom pack from Whole Foods for this, which included varieties of enokis and maitakes, with both thin and thick stems that had a nice meaty texture but weren't tough like shiitake stems. If salt is a concern, look for a lower-sodium miso, now available from a few companies.

Provided by Martha Rose Shulman

Time 30m

Yield Serves 4

Number Of Ingredients 13

1/4 cup mirin
1/4 cup sake, vegetable or mushroom stock, or chicken stock
2 rounded tablespoons white or yellow miso paste
1 teaspoon sugar
2 teaspoons dark sesame oil, divided
1 pound mixed wild mushrooms - recommend enoki type mushrooms and maitakes
2 tablespoons extra virgin olive oil or grape seed oil, divided
2 garlic cloves, minced
Salt to taste
1/4 cup dry white wine
Pinch of cayenne (more to taste)
1 teaspoon soy sauce
1 14-ounce block firm tofu

Steps:

  • To make the miso glaze, combine mirin and sake or stock in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in miso and sugar. Whisk over medium heat until sugar has dissolved. Remove from heat and whisk in 1 teaspoon of sesame oil.
  • If mushrooms have thick long stems, cut stems in half and then into 1/2-inch pieces. Separate all of the clumps of mushrooms into individual mushrooms. You can use the bottom of the clump. Cut into 1/2-inch pieces.
  • Heat a wok or wide heavy skillet over high heat until a drop of water evaporates in a second. Add 1 tablespoon olive or grapeseed oil and mushrooms and sear without moving for 30 seconds, then stir-fry for 1 to 2 minutes, until they begin to sweat. Turn heat to medium and add garlic. Stir-fry 30 seconds, then add salt to taste and stir-fry until mushrooms are soft, 2 to 3 minutes. Add wine and stir-fry until it is no longer visible in the pan. Add 3 tablespoons of miso glaze, stir together and remove from heat.
  • Heat oven to 375 degrees. Line a sheet pan with parchment. Transfer remaining glaze to a wide bowl and whisk in remaining sesame oil, cayenne, remaining grapeseed or peanut oil and soy sauce. Cut tofu into 8 to 10 slices and pat dry with paper towels. Dip each slice into miso glaze, making sure to coat both sides. Transfer to baking sheet. Bake 15 minutes, until edges are just beginning to color.
  • Gently reheat mushrooms. Place a couple of slices of tofu on each plate, top with the mushrooms and serve.

Nutrition Facts : @context http, Calories 319, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 6 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 646 milligrams, Sugar 4 grams

SPINACH, TOFU, AND BROWN RICE BOWL



Spinach, Tofu, and Brown Rice Bowl image

The gingery-garlicky flavor of the brown rice makes a home for the Baked Tofu and spinach.

Provided by Martha Stewart

Categories     Rice Recipes

Number Of Ingredients 9

1/2 cup cooked short-grain brown rice
2 teaspoons freshly grated ginger
1 minced clove garlic
3 cups water
Coarse salt
1/2 cup thinly sliced Baked Tofu
1/2 cup baby spinach
1 thinly sliced scallion
1 tablespoon toasted sesame seeds

Steps:

  • In a small saucepan, bring rice, ginger, garlic, and water to a boil. Cook, stirring occasionally, until thickened, about 25 minutes. Season with salt.
  • Top with tofu, spinach, scallion, and sesame seeds.

Nutrition Facts : Calories 262 g, Fat 12 g, Fiber 6 g, Protein 12 g, SaturatedFat 1 g, Sodium 473 g

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From yummly.com


KOREAN BAKED TOFU RICE BOWLS • THE COOK REPORT
2019-04-02 Place in the oven for 20 minutes. Roast the veggies: Toss the broccoli and mushrooms with the olive oil and salt and pepper and spread on a baking sheet. Roast for 15 minutes. Assemble the bowls: Split the rice between 4 bowls, top with the tofu, broccoli, mushrooms, avocado, boiled egg and sesame seeds. Equipment you need to make this recipe...
From thecookreport.co.uk


TOFU POWER BOWLS - DAMN DELICIOUS
2019-01-20 Directions: To make the creamy peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, sambal oelek, ginger and 2-3 tablespoons water in a small bowl; set aside. Cook farro according to package instructions; set aside. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
From damndelicious.net


CRISPY FRIED MISO TOFU, BROCCOLINI AND FURIKAKE RICE BOWLS
2018-09-10 To make the furikake, toast the sesame seeds in a saucepan over a medium heat, until they are golden in colour. Add the chopped nori, and continue to toast for a minute or so. Finally, add the salt and sugar, and stir until the mixture becomes a little bit sticky. Set aside. Cook the rice using your preferred method.
From georgeats.com


BROWN RICE TOFU BOWL + ROASTED VEGETABLES - THE WOODEN SKILLET
2017-01-12 In a small sauce pan on med-low heat, add soy sauce, ginger and garlic. Add tofu and let simmer, stirring somewhat continuously, until tofu is hot. Place brown rice in bowl. Add vegetables and tofu. Pour sauce on top. Serve immediately with additional soy sauce (or make more sauce) if desired. instagram. instagram icon.
From thewoodenskillet.com


MISO SOBA NOODLE BOWLS WITH SPICY TOFU - THE GIRL ON BLOOR
2021-02-19 Instructions. Preheat oven to 450 F. Cut tofu into cubes and marinate for 15 minutes and up to an hour. Remove cubes from marinade and roast in the oven on a parchment lined baking sheet for 15 minutes, flipping once. While tofu is cooking, make broth by combining miso paste with broth in a large pot and whisking constantly as you bring it to a ...
From thegirlonbloor.com


MISO TOFU NOURISH BOWLS RECIPE | YOUR ULTIMATE MENU - Y.U.M
2020-06-25 Cut tofu into 5-10mm (1/4in) thick slices. Heat 1/2 tablespoon peanut oil in a large frying pan on medium-high. Fry half the tofu for 2-3 minutes each side, until golden and crisp. Season with a little salt and pepper. Remove onto a plate or board and fry remaining tofu (add more oil if required).
From yourultimatemenu.com


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