Miso-Glazed Tofu

Health Staff
Updated
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.

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

Ingredients

  • 1 miso paste

  • 1 rice-wine vinegar

  • 2 honey

  • 1 low-sodium soy sauce

  • 1 (14-ounce) block extra-firm tofu

  • 4 baby bok choy, halved

  • 1/2 grated ginger

  • 1 low-sodium soy sauce

  • 1 rice-wine vinegar

  • 1 sesame oil

  • 1/8 crushed red pepper

  • 1 sesame seeds

Nutrition

calories 164

fat 10.1g

saturated fat 1.4g

monounsaturated fat 3.5g

polyunsaturated fat 5.2g

protein 12g

carbohydrate 8g

fiber 3g

cholesterol 0.0mg

iron 2mg

sodium 152mg

calcium 78mg

Directions

  1. 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.