Recipes › Dinner

• Dinner
• 30 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Miso tofu with edamame rice

Miso-glazed baked tofu over rice with edamame, pak choi and spring onion (vegan).

Calories

625

Protein

51 g

Carbs

57 g

Fat

26 g

Per serving. Makes 2 servings.

Ingredients

• 400 g Firm tofu
• 1.5 tbsp Miso paste
• 1 tbsp Maple syrup
• 1 tbsp Soy sauce
• 1 tsp Sesame oil
• 250 g Brown rice, cooked
• 150 g Edamame, frozen
• 2 Pak choi
• 2 Spring onion
• 1 tsp Sesame seeds

Contains: Cereals containing gluten, Sesame, Soybeans. Always check the labels of what you buy.

Method

1. Heat the oven to 210°C (190°C fan). Pat the tofu dry and cut into 4 thick slices.
2. Mix the miso, maple syrup, soy sauce and sesame oil. Brush over the tofu on a lined tray.
3. Bake for 20 minutes, brushing with more glaze halfway, until caramelised.
4. Meanwhile, boil the edamame for 4 minutes and steam the halved pak choi for 3 minutes.
5. Toss the warm rice with the edamame and divide between bowls. Top with the tofu and pak choi and scatter with sliced spring onions and sesame seeds.

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