Miso Glazed Tofu Bowl

Whisk together 1 tablespoon neutral oil, 3 tablespoons rice vinegar, 2 tablespoons white miso, 1 tablespoon finely minced or grated ginger, 1 tablespoon minced garlic, 1 tablespoon reduced-sodium tamari, 1.5 teaspoons maple syrup, and 1 teaspoon toasted sesame oil to make the miso glaze.

Press the 14 oz package of extra-firm tofu between paper towels to remove excess liquid.

Cut the tofu into about 1-inch cubes.

Heat 1 tablespoon neutral oil in a pan over medium heat.

Sauté the tofu cubes until browned.

Add the miso glaze mixture to the pan and cook until warmed through and slightly more syrupy.

Poke a hole in each shishito pepper.

Sauté the shishito peppers in olive oil over medium heat, turning frequently until they blister and char.

Toss the shishito peppers with salt.

Prepare broccoli by steaming or sautéing until tender

Prepare edamame by boiling or steaming until heated through

Assemble the miso glazed tofu bowl with the prepared tofu, shishito peppers, broccoli, and edamame