Marinated Miso-Ginger Tofu
Marinated Miso-Ginger Tofu is fresh, tangy, and bursting with flavor!
Servings: 2
Ingredients
Marinated Miso-Ginger Tofu
- 9 oz tofu (250 g)
- 3 tbs white miso paste
- 3 tbs soy sauce
- 2 tsp dark sesame oil
- 1 tbs neutral flavored oil (I use safflower)
- 1 tbs rice vinegar
- 1 tbs fresh ginger, minced
- 1.5 tbs maple syrup
- 1 tbs lime juice (from 1/2 of a lime)
- 1/4 cup water
- 1 tbs cornstarch (optional)
Ingredients for the rest of the bowl, if making (makes 2 bowls)
- 2 cups brown rice, cooked 380g
- 1 tbs soy sauce
- 1 tbs sesame oil, dark
- 1 avocado, sliced
- 1 handful sugar snap peas
- 3 green onions, sliced
- 1 tbsp sesame seeds
- 1/4 cup cashews, roughly chopped
- 1 lime cut in quarters
Instructions
Marinated Miso Ginger Tofu
- Press the tofu. If the block that you have is about an inch (2.5cm) thick, slice the tofu in half horizontally. If your block is thicker than that, slice it into three slices horizontally. Wrap the tofu in a kitchen towel, place it on a plate, and place something heavy on top such as a large heavy pan. Let it sit for at least 20 minutes. See instructions with pictures in the blog post.
- While you are pressing the tofu, combine the ingredients for the marinade. In a medium-sized bowl, combine the soy sauce, white miso paste, dark sesame oil, neutral flavored oil, rice vinegar, minced ginger, maple syrup, lime juice, and water. Mix well.
- Once you are finished pressing the tofu, unwrap from the towel and cut into equal bite-sized pieces.
- In a shallow dish that is large enough to lay out all of the tofu cubes without overlapping, pour about 1/4 of the marinade to cover the bottom of the dish. Place the tofu cubes on top, and pour the rest of the marinade over the tofu. Cover and place in the fridge for at least 30 minutes, but it is even better if you let it sit for 2 hours or overnight!
- Preheat the oven to 350 degrees F, 180 degrees C
- Remove the tofu from the fridge and place the tofu cubes (without the marinade, we will use that later) in another shallow dish or bowl. Sprinkle 1 tbs of cornstarch over the tofu and mix gently so that it is all covered. This step is optional, it just allows the tofu cubes to become more crispy when baking. I have forgotten this step before and it still came out delicious!
- Line a baking dish with parchment paper. Place the tofu cubes out evenly and place into oven. Bake for 30-35 min, flipping halfway. When you take them out of the oven they should be crispy and brown around the edges.
- In a medium-sized non-stick skillet, add the marinade. Heat on low and add the tofu, tossing to coat evenly. with the marinade.
For the bowl:
- In a medium-sized skillet, add 2 tbs of olive oil on medium heat until shimmering. Add the sugar snap peas and sauté for 3 minutes. Remove from heat.
- Mix together the soy sauce, sesame oil, and brown rice.
- Make the bowl: Divide into two bowls the brown rice, miso ginger tofu, sugar snap peas, and avocado slices. Sprinkle the sesame seeds and chopped cashews on top. Serve each bowl with a quarter of a lime to squeeze on top. Enjoy!