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mirin miso ginger lemon juice soy sauce agave chili-garlic sauce sesame oil water green cabbage red bell peppers scallion sesame seeds
Viewed: 19 - Published at: 7 years agoIngredients
- 3 tablespoons mirin or 3 tablespoons dry sherry
- 3 tablespoons miso, preferably dark
- 2 tablespoons ginger, minced fresh
- 1 tablespoon lemon juice
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon Agave
- 1 teaspoon chili-garlic sauce
- 12 teaspoon sesame oil (optional)
- 14 ounces extra firm tofu, preferably water-packed
- 1 small green cabbage, cored and cut into 8 wedges
- 2 large red bell peppers, seeded and sliced
- 1 bunch scallion, trimmed and thinly sliced
- 1 12 tablespoons sesame seeds, toasted (see Tip)
Method
- Put tofu on cutting board with drain, top with a plate to squeeze out water.
- Leave for about 30 minutes.
- Drain as needed.
- Whisk mirin (or sherry), miso, ginger, lemon juice, soy sauce, sugar, chile-garlic sauce and oil in a small bowl until blended.
- Drain tofu; pat dry.
- Cut the block into eight 1/2-inch-thick slabs.
- Arrange the tofu slices in a single layer in a shallow nonreactive pan; pour 1/3 cup of the marinade over it, turning to coat.
- Cover and marinate in the refrigerator for 30 minutes to 1 hour.
- Preheat oven to 425F Coat a 9-by-13-inch roasting pan with cooking spray.
- Arrange cabbage wedges, cut-side down, in 2 rows.
- Scatter bell peppers around the cabbage.
- Sprinkle with scallions.
- Pour the remaining marinade over the vegetables.
- Cover tightly with foil.
- Bake the vegetables until tender, 25 to 35 minutes.
- When the vegetables are tender, overlap the tofu slices in the center of the pan and baste with any pan juices.
- Roast, uncovered, until the tofu is heated through, 12 to 15 minutes more.
- Remove the vegetables from the pan and put tofu under broiler 2-3 minutes to brown the outside.
- Flip over and repeat 2-3 minutes.
- Sprinkle with sesame seeds and serve.
- To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
