Brown Rice Bowl Woven Baked Miso Glazed Tofu Recipes

RICE BOWL WITH OVEN-BAKED MISO TOFU

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.

BAKED MISO TOFU RICE BOWL

Steps:

• Preheat the oven to 200 degrees. In a small bowl, mix together the miso, sesame oil and maple syrup and then pour it into a shallow tray. Lay the tofu pieces in the sauce and turn over to cover on both sides.
• On a lined baking tray, place each piece of tofu carefully in a row and bake for 5 minutes on each side, or until golden. Flip and bake on the other side for the same cooking amount of time.
• In a frying pan, sauté the garlic in the oil for a few minutes, before adding the pak choi. Stir-fry for a few minutes, then divide the rice, tofu and greens between 2 bowls.
• Sprinkle with toasted sesame seeds then mix all the ingredients for the spicy miso mayo and drizzle across the rice bowls.
• Enjoy!