Cooked - Sticky Miso Glazed Tofu Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sticky Miso Glazed Tofu Bowls

1.0

1 large carrot, julienned

2 Persian cucumbers, julienned

¼ red onion, sliced thinly

2 tbsp rice vinegar

1 tsp maple syrup

1 tsp sesame oil

¼ tsp salt

Zest of ½ orange

1 block extra firm tofu, pressed

1 tbsp low sodium tamari or soy sauce

Spritz of avocado oil

2 tbsp miso paste

1 tbsp maple syrup

1 tbsp sesame oil

1 tsp coconut aminos

1 clove garlic, grated

Zest of ½ orange

2 tbsp tahini

½ orange, juiced

1 tsp rice vinegar

1 tsp maple syrup

½ tbsp chili oil

Squeeze of lime juice

Fresh white rice

Cilantro

Mix together carrot, cucumbers, red onion, rice vinegar, maple syrup, sesame oil, salt, and orange zest in a bowl. Set aside in the fridge until ready to serve.
Preheat the oven to 400 degrees.
Cut tofu into 3 slabs and score one side of each.
Drizzle both sides of tofu with tamari and avocado oil and place on a parchment lined baking sheet.
Bake for 10 minutes.
Whisk together miso paste, maple syrup, sesame oil, coconut aminos, garlic, and orange zest to make the glaze.
Remove tofu from the oven and carefully brush both sides with the glaze.
Return to the oven for 10-15 minutes. Optional: reserve some glaze to brush on at the end and broil for 1-2 minutes.
Whisk together tahini, orange juice, rice vinegar, maple syrup, chili oil, and lime juice to make the sauce.
Serve everything over fresh white rice with cilantro.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥣Bowl

CuisineAsian

Occasions📆Everyday🔪Meal Prep

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 12 weeks ago

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