Tofu With Rice And Miso-Maple Dressing

Name: Tofu With Rice And Miso-Maple Dressing
Ingredients: 1 14-oz. package firm tofu, drained, patted dry; 1 1" piece ginger, peeled, finely grated; ¼ cup plus 2 Tbsp. nama shoyu, coconut aminos, or soy sauce; 2 Tbsp. pure maple syrup, divided; 2 tsp. toasted sesame oil, divided; 5 Tbsp. cornstarch; 2 scallions, thinly sliced; 1 small garlic clove, finely grated; 1 Tbsp. white miso; 1 Tbsp. unseasoned rice vinegar; ½ tsp. crushed red pepper flakes; Steamed white rice (for serving); 2 medium carrots, peeled, cut into matchsticks; 1 cup cooked shelled edamame; 1 Tbsp. toasted sesame seeds; Cilantro leaves with tender stems (for serving)

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www.bonappetit.com

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Servings: 4

Cost: $7.40 /serving

Author : Sophia Roe

recipes holiday 2020 healthyish

Instructions

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Step 1

Preheat oven to 400°. Wrap tofu in paper towels or a kitchen towel and place on a rimmed baking sheet. Weigh down with something heavy (a cast-iron skillet with a can or two inside works well). Let sit 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into 1" cubes.

Step 2

Whisk ginger, ¼ cup nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil in a large bowl to combine. Add tofu and gently toss to coat. Sprinkle cornstarch over and mix until incorporated. Let sit 10 minutes.

Step 3

Remove tofu from marinade and spread out on a parchment-lined baking sheet. Bake, turning halfway through, until golden brown and a thin crust forms, 25–30 minutes.

Step 4

Whisk scallions, garlic, miso, vinegar, red pepper flakes, and remaining 2 Tbsp. nama shoyu, 1 Tbsp. maple syrup, and 1 tsp. sesame oil to combine.

Step 5

Divide rice among bowls, then top with carrots, edamame, and tofu. Drizzle with scallion sauce, then sprinkle with sesame seeds and top with some cilantro leaves.

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