Yummy Miso Glazed Tofu with Cucumber Salad
Yummy Miso Glazed Tofu with Cucumber Salad
Ingredients
For the Miso Glazed Tofu
- 2 extra firm tofu, 14-ounce blocks, cubed
- 1/4 cup coconut sugar
- 1/4 cup white miso paste
- 1/4 cup low sodium tamari, or soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cayenne pepper, optional
For the Cucumber Salad
- 1 English cucumber, large, cut into thin slices
- 2 tablespoons tamari, or soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons extra virgin olive oil
- 1 teaspoon minced garlic
- 2 teaspoons chili oil, use less if you don’t like spicy
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 4 cups brown rice, cooked
- 2 cups edamame, shelled, cooked
- 2 Japanese sweet potato, roasted at 400°F with coconut oil and sea salt for 20 minutes
- 1 tablespoon sesame seeds, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
In a large bowl, combine the coconut sugar, white miso paste, tamari (or soy sauce), rice vinegar, 2 tablespoons of extra virgin olive oil, and ground cayenne pepper (if using). Whisk until the mixture is smooth and well combined.
⏱️ 5 min
- 2
Add the cubed extra firm tofu to the miso sauce mixture. Gently stir to ensure all the tofu pieces are thoroughly coated. You can cook the tofu immediately, or cover the bowl and refrigerate to marinate for up to 24 hours for deeper flavor.
⏱️ 5 min
- 3
When ready to cook, preheat your oven to 450°F. Line a large sheet pan with parchment paper.
⏱️ 5 min•🌡️ 450
- 4
Remove the tofu from the marinade, allowing any excess marinade to drip off. Arrange the tofu in a single layer on the prepared sheet pan. Reserve the leftover marinade for drizzling later.
⏱️ 5 min
- 5
Bake the tofu for 15 to 20 minutes, or until it is browned and crisp. Keep an eye on it to prevent burning.
⏱️ 20 min•🌡️ 450
- 6
While the tofu bakes, prepare the cucumber salad. Add the thinly sliced English cucumber to a large mason jar or a medium bowl.
⏱️ 5 min
- 7
To the cucumber, add the 2 tablespoons of tamari (or soy sauce), 2 teaspoons of rice wine vinegar, 2 teaspoons of extra virgin olive oil, 1 teaspoon of minced garlic, 2 teaspoons of chili oil (adjust to your spice preference), 1 teaspoon of toasted sesame seeds, and optional red pepper flakes. If using a mason jar, seal and shake well to combine. If using a bowl, stir thoroughly.
⏱️ 5 min - 8
Remove the baked tofu from the oven. Serve immediately with cooked brown rice, cooked edamame, and roasted Japanese sweet potato. Drizzle the tofu with the reserved marinade. Garnish the entire dish with additional sesame seeds and fresh chopped cilantro.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Yummy Miso Glazed Tofu with Cucumber Salad
For the Miso Glazed Tofu
- 2 extra firm tofu, 14-ounce blocks, cubed
- 1/4 cup coconut sugar
- 1/4 cup white miso paste
- 1/4 cup low sodium tamari, or soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cayenne pepper, optional
For the Cucumber Salad
- 1 English cucumber, large, cut into thin slices
- 2 tablespoons tamari, or soy sauce
- 2 teaspoons rice wine vinegar
- 2 teaspoons extra virgin olive oil
- 1 teaspoon minced garlic
- 2 teaspoons chili oil, use less if you don’t like spicy
- 1 teaspoon toasted sesame seeds
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 4 cups brown rice, cooked
- 2 cups edamame, shelled, cooked
- 2 Japanese sweet potato, roasted at 400°F with coconut oil and sea salt for 20 minutes
- 1 tablespoon sesame seeds, for garnish
- 1/4 cup cilantro, fresh, chopped, for garnish
Instructions
- 1
In a large bowl, combine the coconut sugar, white miso paste, tamari (or soy sauce), rice vinegar, 2 tablespoons of extra virgin olive oil, and ground cayenne pepper (if using). Whisk until the mixture is smooth and well combined.
⏱️ 5 min - 2
Add the cubed extra firm tofu to the miso sauce mixture. Gently stir to ensure all the tofu pieces are thoroughly coated. You can cook the tofu immediately, or cover the bowl and refrigerate to marinate for up to 24 hours for deeper flavor.
⏱️ 5 min - 3
When ready to cook, preheat your oven to 450°F. Line a large sheet pan with parchment paper.
⏱️ 5 min•🌡️ 450 - 4
Remove the tofu from the marinade, allowing any excess marinade to drip off. Arrange the tofu in a single layer on the prepared sheet pan. Reserve the leftover marinade for drizzling later.
⏱️ 5 min - 5
Bake the tofu for 15 to 20 minutes, or until it is browned and crisp. Keep an eye on it to prevent burning.
⏱️ 20 min•🌡️ 450 - 6
While the tofu bakes, prepare the cucumber salad. Add the thinly sliced English cucumber to a large mason jar or a medium bowl.
⏱️ 5 min - 7
To the cucumber, add the 2 tablespoons of tamari (or soy sauce), 2 teaspoons of rice wine vinegar, 2 teaspoons of extra virgin olive oil, 1 teaspoon of minced garlic, 2 teaspoons of chili oil (adjust to your spice preference), 1 teaspoon of toasted sesame seeds, and optional red pepper flakes. If using a mason jar, seal and shake well to combine. If using a bowl, stir thoroughly.
⏱️ 5 min - 8
Remove the baked tofu from the oven. Serve immediately with cooked brown rice, cooked edamame, and roasted Japanese sweet potato. Drizzle the tofu with the reserved marinade. Garnish the entire dish with additional sesame seeds and fresh chopped cilantro.
⏱️ 5 min