sticky miso glazed tofu bowls

25 mins
Serves 2
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Directions

  1. 1In a bowl, mix together julienned carrot, Persian cucumbers, thinly sliced red onion, rice vinegar, maple syrup, sesame oil, salt, and orange zest.
  2. 2In a bowl, mix together julienned carrot, Persian cucumbers, thinly sliced red onion, rice vinegar, maple syrup, sesame oil, salt, and orange zest.
  3. 3In a bowl, mix together julienned carrot, Persian cucumbers, thinly sliced red onion, rice vinegar, maple syrup, sesame oil, salt, and orange zest.
  4. 4Set the pickled vegetables aside in the fridge until ready to serve.
  5. 5Set the pickled vegetables aside in the fridge until ready to serve.
  6. 6Set the pickled vegetables aside in the fridge until ready to serve.
  7. 7Preheat the oven to 400 degrees.
  8. 8Preheat the oven to 400 degrees.
  9. 9Preheat the oven to 400 degrees.
  10. 10Cut the pressed tofu into 3 slabs and score one side of each slab.
  11. 11Cut the pressed tofu into 3 slabs and score one side of each slab.
  12. 12Cut the pressed tofu into 3 slabs and score one side of each slab.
  13. 13Drizzle both sides of the tofu slabs with tamari and avocado oil and place them on a parchment-lined baking sheet.
  14. 14Drizzle both sides of the tofu slabs with tamari and avocado oil and place them on a parchment-lined baking sheet.
  15. 15Drizzle both sides of the tofu slabs with tamari and avocado oil and place them on a parchment-lined baking sheet.
  16. 16Bake the tofu for 10 minutes.
  17. 17Bake the tofu for 10 minutes.
  18. 18Bake the tofu for 10 minutes.
  19. 19Make the glaze by whisking together miso paste, maple syrup, sesame oil, coconut aminos, grated garlic, and orange zest.
  20. 20Make the glaze by whisking together miso paste, maple syrup, sesame oil, coconut aminos, grated garlic, and orange zest.
  21. 21Make the glaze by whisking together miso paste, maple syrup, sesame oil, coconut aminos, grated garlic, and orange zest.
  22. 22Remove the tofu from the oven and carefully brush both sides with the glaze.
  23. 23Remove the tofu from the oven and carefully brush both sides with the glaze.
  24. 24Remove the tofu from the oven and carefully brush both sides with the glaze.
  25. 25Return the glazed tofu to the oven for 10-15 minutes.
  26. 26Return the glazed tofu to the oven for 10-15 minutes.
  27. 27Return the glazed tofu to the oven for 10-15 minutes.
  28. 28Optionally, reserve some glaze to brush on at the end and broil for 1-2 minutes.
  29. 29Optionally, reserve some glaze to brush on at the end and broil for 1-2 minutes.
  30. 30Optionally, reserve some glaze to brush on at the end and broil for 1-2 minutes.
  31. 31Whisk together tahini, orange juice, rice vinegar, maple syrup, chili oil, and lime juice for the spicy orange tahini sauce.
  32. 32Whisk together tahini, orange juice, rice vinegar, maple syrup, chili oil, and lime juice for the spicy orange tahini sauce.
  33. 33Whisk together tahini, orange juice, rice vinegar, maple syrup, chili oil, and lime juice for the spicy orange tahini sauce.
  34. 34Serve everything over fresh white rice with cilantro.
  35. 35Serve everything over fresh white rice with cilantro.
  36. 36Serve everything over fresh white rice with cilantro.

Ingredients

  • 1 large carrot, julienned
  • 1 large carrot, julienned
  • 1 large carrot, julienned
  • 2 Persian cucumbers, julienned
  • 2 Persian cucumbers, julienned
  • 2 Persian cucumbers, julienned
  • 0.25 red onion, sliced thinly
  • 0.25 red onion, sliced thinly
  • 0.25 red onion, sliced thinly
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 2 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 1 tsp sesame oil
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.25 tsp salt
  • 0.5 orange zest
  • 0.5 orange zest
  • 0.5 orange zest
  • 1 block extra firm tofu, pressed
  • 1 block extra firm tofu, pressed
  • 1 block extra firm tofu, pressed
  • 1 tbsp low sodium tamari or soy
  • 1 tbsp low sodium tamari or soy
  • 1 tbsp low sodium tamari or soy
  • 1 spritz avocado oil
  • 1 spritz avocado oil
  • 1 spritz avocado oil
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 2 tbsp miso paste
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tbsp sesame oil
  • 1 tsp coconut aminos
  • 1 tsp coconut aminos
  • 1 tsp coconut aminos
  • 1 clove garlic, grated
  • 1 clove garlic, grated
  • 1 clove garlic, grated
  • 0.5 orange zest
  • 0.5 orange zest
  • 0.5 orange zest
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 2 tbsp tahini
  • 0.5 orange, juiced
  • 0.5 orange, juiced
  • 0.5 orange, juiced
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 1 tsp maple syrup
  • 0.5 tbsp chili oil
  • 0.5 tbsp chili oil
  • 0.5 tbsp chili oil
  • 1 squeeze lime, juiced
  • 1 squeeze lime, juiced
  • 1 squeeze lime, juiced
  • fresh white rice
  • fresh white rice
  • fresh white rice
  • cilantro
  • cilantro
  • cilantro

Equipment

ovenbowlparchment lined baking sheetwhisk

Tips

  • Mix pickled vegetables with your hands for fun.
  • Keep a close eye on the tofu when broiling to prevent burning.
  • You can prep the veggies and tahini sauce in advance.
  • Option to reserve some glaze to brush on at the end.