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
MISO TOFU-EDAMAME NUGGETS
Crispy outside, creamy inside, soybeans three ways. Perfect for a bento box lunch. Adapted from a recipe at Serious Eats. http://bit.ly/hjgNUR
Provided by DrGaellon
Categories Lunch/Snacks
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Saute green onion and chopped ginger in sesame oil until limp, 2-3 minutes. Set aside.
- Boil edamame in water to barely cover until crisp-tender, about 5 minutes. Chop very coarsely and set aside.
- Combine tofu, miso, salt (if needed) and green onion mixture until smooth (using hands or food processor). Fold in chopped edamame by hand or with a spatula.
- Divide into 9 pieces. Form each into a round or oval pattie and coat in cornstarch. Fry in vegetable oil 1" deep (the oil is hot enough when a small bit of the mixture turns brown in 3-4 seconds). Fry in batches without overcrowding, until browned all over. Drain on paper towel and cool to room temperature.
Nutrition Facts : Calories 178.1, Fat 9.9, SaturatedFat 1.8, Sodium 1024.3, Carbohydrate 9.3, Fiber 3.1, Sugar 2.1, Protein 16.5
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