Step 1

Place the block of tofu on a cutting board with a chopstick or similar object on either side.

Step 2

Slice the tofu in vertical lines, stopping at the chopsticks to avoid cutting through.

Step 3

Flip the tofu and repeat with horizontal slices to create the accordion effect.

Step 4

In a small bowl, whisk together the miso, maple syrup, rapeseed oil, lemon juice, gochugaru, grated ginger, and garlic until smooth.

Step 5

Preheat your oven to 200°C (400°F).

Step 6

Place the accordion tofu on a lined baking tray. Use a brush or spoon to coat the tofu thoroughly with the miso glaze, ensuring it seeps into the cuts.

Step 7

Bake for 20–25 minutes, basting halfway through with any remaining glaze, until golden and slightly crisp.

Step 8

While the tofu bakes, julienne the carrots and prepare your kimchi and cooked rice or quinoa.

Step 9

Serve the roasted accordion tofu on a bed of rice or quinoa.

Step 10

Top with julienned carrots and a dollop of kimchi.

Step 11

Add sliced green onions, sesame seeds, or a drizzle of toasted sesame oil for extra flavor.