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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

164 calories; fat 10.1g; saturated fat 1.4g; mono fat 3.5g; poly fat 5.2g; protein 12g; carbohydrates 8g; fiber 3g; cholesterolmg; iron 2mg; sodium 152mg; calcium 78mg.