Miso Glazed Tofu Bowl with Shishito Peppers
Ingredients
- shishito peppers
- broccoli
- edamame
- olive oil
- salt
- 1 tbsp neutral oil
- 3 tbsp rice vinegar
- 2 tbsp white miso
- 1 tbsp ginger
- 1 tbsp garlic
- 1 tbsp reduced-sodium tamari
- 1.5 tsp maple syrup
- 1 tsp toasted sesame oil
- 14 oz extra-firm tofu
Preparation
Poke a hole into each shishito pepper.
Sauté shishito peppers in olive oil over medium heat, turning frequently until they blister and char in places.
Toss shishito peppers with salt and serve.
Whisk together 1 tbsp neutral oil, 3 tbsp rice vinegar, 2 tbsp white miso, 1 tbsp finely minced or grated ginger, 1 tbsp minced garlic, 1 tbsp reduced-sodium tamari, 1.5 tsp maple syrup, and 1 tsp toasted sesame oil.
Press a 14 oz pack of extra-firm tofu between paper towels to remove excess liquid.
Cut tofu into about 1-inch cubes.
Heat 1 tbsp neutral oil and sauté tofu until browned.
Add the miso mixture to the pan and heat until warmed through and slightly more syrupy.
Enjoy the miso glazed tofu bowl.
