Miso Glazed Tofu

Ingredients

• 14 oz Extra firm tofu sliced into 8 cutlets
• 3 T low-sodium soy sauce
• 1 T ginger, minced
• 2 t garlic, minced (1-2 cloves)
• ½ t sriracha, to taste
• 1 T honey or sugar
• 2 t lime juice
• 2 T miso, white or yellow
• 2 T mirin
• 1 T toasted sesame oil
• 2 T neutral oil, such as corn, canola, or grapeseed
• 1 red bell pepper (large), sliced
• 3 C cooked rice, kept warm (made from about 1 C dry)
• 8 oz kimchi (about a cup), heated warm to the touch but not hot
• toasted sesame seeds for garnish
• thinly sliced scallions or green onion (top part only) for garnish

Instructions

1. 1 Preheat The Oven To 375 F: Preheat the oven to 375 F. Line a baking sheet with parchment paper or a silicone pad.
2. 2 Whisk The Sauce Ingredients In A: Whisk the sauce ingredients in a baking dish that can accommodate all the tofu in a single layer.
3. 3 Pat Each Tofu Slice Dry With: Pat each tofu slice dry with a clean tea towel. Add the tofu slices to the baking dish, let sit for a minute, and then flip over. Flip again 2-3 more times over a 15 minute period.
4. 4 Arrange The Tofu On The Baking: Arrange the tofu on the baking sheet, leaving plenty of room between each piece.
5. 5 Mix The Pepper With The Remaining: Mix the pepper with the remaining marinade and add to the baking dish in a single layer.
6. 6 Bake For 10 Minutes And Then: Bake for 10 minutes and then turn over the peppers. Bake an additional 10-20 minutes until the tofu and peppers are beginning to brown on the edges.
7. 7 To Serve, Evenly Spoon The Rice: To serve, evenly spoon the rice onto four dishes. Add kimchi, two tofu slices and some peppers in three separate piles. Sprinkle with sesame seeds and scallions.