Miso-Glazed Tofu

Miso-Glazed Tofu Recipe

Ingredients

  • 1 tablespoon miso paste
  • 1 tablespoon rice-wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon low-sodium soy sauce
  • 1 (14-ounce) block extra-firm tofu
  • 4 baby bok choy, halved
  • 1/2 teaspoon grated ginger
  • 1 teaspoon low-sodium soy sauce
  • 1 tablespoon rice-wine vinegar
  • 1 tablespoon sesame oil
  • 1/8 teaspoon crushed red pepper
  • 1 tablespoon sesame seeds

Preparation

Preheat oven to 350°. In bowl, whisk together miso paste, 1 tablespoon rice-wine vinegar, honey, and 1 tablespoon low-sodium soy sauce until smooth. Slice tofu into 4 pieces. Dry with paper towels. Add to marinade; toss. Cover; refrigerate 30 minutes, turning once. Discard marinade; transfer tofu to baking dish. Bake until browned (30-35 minutes). Steam halved baby bok choy in saucepan of shallow simmering water, covered, until tender. In bowl, combine ginger, 1 teaspoon low-sodium soy sauce, 1 tablespoon rice-wine vinegar, sesame oil, and crushed red pepper. Slice tofu; serve with bok choy. Drizzle with vinaigrette and sesame seeds.

Print

    Healthy tofu is turned into indulgent Miso-Glazed Tofu by Chef Candice Kumai. Serve up this Asian-inspired main dish tonight.

  • Yield: Serves 4 (serving size: 3.5 ounces tofu and 1 baby bok choy)

Nutritional Information

Calories per serving:164
Fat per serving:10.1g
Saturated fat per serving:1.4g
Monounsaturated fat per serving:3.5g
Polyunsaturated fat per serving:5.2g
Protein per serving:12g
Carbohydrates per serving:8g
Fiber per serving:3g
Cholesterol per serving:0.0mg
Iron per serving:2mg
Sodium per serving:152mg
Calcium per serving:78mg

Good to Know

Candice Kumai—who created this recipe—is is a guest judge on Food Network's Iron Chef America and author of Pretty Delicious.

Candice Kumai

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