Miso Glazed Tofu Bowl
Ingredients
- 1 pack tofu
- 2 pak choy
- 6-7 mushrooms
- 1/4 red cabbage
- 1-2 sprigs spring onion
- 1 red chilli
- 1 tsp sesame seeds
- 1 tbsp sesame oil
- 2 tsps tamari
- 2 nests rice noodles
Miso glaze
- 2 heaping tsp white miso paste
- 1 tsp rice wine vinegar
- 1 tsp maple syrup
- 4 tsp sesame oil
- 1/2 lemon, juiced
- 1-2 tsp tamari
- Water to loosen
Preparation
Preheat the oven to 200°C
Drain tofu and wrap in a clean kitchen cloth and put underneath something heavy to get all the water out
Mix all the marinade ingredients together
Chop the tofu into bite sized squares and then cover in the glaze, allow to sit for 5 minutes and then put in the oven for 25 minutes until golden and caramelised around the edges
Prep the mushrooms by slicing them in half and sauté them in a pan using the sesame oil for about 7 minutes until all the liquid has come out, then drizzle with tamari and sesame seeds
Have your steamer ready to steam the pak choy, simply slice pak choy in half and steam for about 4-5 minutes
Slice the red cabbage as fine as you can and then lightly sauté in the same pan that you did the mushrooms in for about 5 minutes
Prepare the rice noodles according to packaging
Start splitting it all between 2 bowls, noodles, cabbage, mushrooms, pak choy and tofu, finally sprinkle with chopped spring onion and chilli
