Baked Tofu with Miso and Bok Choy
Make dinner easy this week with our Miso Tofu Sheet Pan Meal. Miso-marinated tofu cubes and crisp-tender bok choy make this umami-rich meal an enriching balance of textures and flavors. Serve over rice or noodles for a satisfying dish that comes together with minimal effort.
Equipment
- 1 sheet pan
Ingredients
Tofu
- 14 oz tofu firm
Bok Choy
- 4 head baby bok choy
- 1 tbsp sesame oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Miso Sauce
- 2 tbsp miso paste
- 1 tsp ginger grated
- 3 tbsp soy sauce gluten free substitute liquid aminos
- 2 tbsp rice wine vinegar
- 1/2 lemon
- 2 tbsp cornstarch or arrowroot starch
- 1 tbsp maple syrup or agave
- 1 bunch scallions for garnish
Instructions
- First, drain the tofu. Remove the block of tofu from the package and wrap it in a couple layers of paper towels. Place on a rimmed plate, place a cutting board on top, and then use a heavy cast iron skillet to stack on the cutting board. Let it press the tofu for at least 15-30 minutes to remove excess moisture.14 oz tofu
- Next, wash and prepare the produce. Juice half a lemon. Set aside.1/2 lemon
- Wash and slice 1-2 scallions for garnish (if using). Set aside.1 bunch scallions
- Wash and cut each baby bok choy in half lengthwise.4 head baby bok choy
- Preheat the oven to 425˚F and line two baking sheets with parchment paper.
- Once drained, chop the pressed tofu into bite-sized cubes. Set aside.14 oz tofu
- Place bok choy in a large bowl with sesame oil. Season with salt and pepper and toss to coat.4 head baby bok choy, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp sesame oil
- Place bok choy cut side down on one of the prepared baking sheets. Set aside.
- Whisk together miso paste, ginger, soy sauce, rice wine vinegar, lemon juice, cornstarch, and maple syrup in a large bowl until smooth.2 tbsp miso paste, 1 tsp ginger, 3 tbsp soy sauce, 2 tbsp rice wine vinegar, 1/2 lemon, 2 tbsp cornstarch, 1 tbsp maple syrup
- Add dressing to the prepared tofu and toss to coat. Let marinate for 10 minutes.
- Once marinated, spread the tofu out on the second prepared sheet pan, reserving the excess sauce in the bowl.
- Place both baking sheets in the oven. Let bake for 5 minutes, then flip the bok choy. Bake for another 5 minutes, remove the bok choy from the oven.
- Flip the tofu. Bake for another 15 minutes, until tofu is cooked well. Remove from the oven and let cool slightly.
- Add cooked tofu to the reserved sauce and toss to coat.
- Serve tofu and bok choy over cooked rice or noodles. Garnish with sliced scallions.
Nutrition
Calories: 91kcalCarbohydrates: 11gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1364mgPotassium: 80mgFiber: 1gSugar: 4gVitamin A: 56IUVitamin C: 8mgCalcium: 19mgIron: 1mg