Miso Glazed Tofu
Serves 420 mins prep20 mins cook
A savory dish featuring miso glazed tofu served with a cucumber salad, edamame, Japanese sweet potatoes, and brown rice. The tofu is marinated and baked until crispy, while the cucumber salad provides a refreshing crunch. Perfect for meal prep!
0 servings
What you need
Instructions
1: In a large bowl, stir together the coconut sugar, miso, tamari, rice vinegar, olive oil and cayenne until smooth. 2: Add the cubed tofu to the miso sauce mixture. Stir gently to coat. 3: You can cook the tofu right away or cover and refrigerate to marinate for up to 24 hours. 4: When ready to cook, preheat the oven to 450°F and line a sheet pan with parchment paper. 5: Remove the tofu from the marinade and arrange it on the sheet pan. Save the leftover marinade for drizzling later. 6: Bake until browned and crisp, about 15 to 20 minutes. 7: Remove from the oven and drizzle with the leftover marinade when ready to serve. 8: For the cucumbers, add the cucumber slices to a large mason jar. 9: Top with tamari/soy sauce, vinegar, olive oil, garlic, chili oil, and sesame seeds. 10: Shake well to combine.View original recipe