As a vegetarian, tofu is one of my go-to easy canvases to start a dish with. It’s protein-packed, easy, and you can put a lot of different flavors on the tofu to color it. A lot of people say they don’t really like tofu, or hate how it tastes; if you think of it as a meat-substitute, it will surely fall flat…but if you think of it as a protein in and of itself, it’s much better. It has its own delicate texture, slight flavor, and can be delicious if done right.
Delicious dinner in under 45 minutes!
This is an easy meal, done in under 40 minutes, that you can try if you are a vegetarian and love tofu, want to try something new, or go for a meatless Mondays dish. It’s vegan, gluten-free, healthy, delicious, and super filling. Try it out!
Tips
- This is a dish where you want to taste as you go along, the miso sauce, the veggies, etc. It will allow you to change the flavor profile as you like
- Save time by cleaning up the kitchen or setting the table during the second tofu bake. Or just have a glass of wine, that’s also an excellent use of time
- Time Saver: Buy Trader Joe’s pre-peeled garlic and when you get home, give it a whiz in the food processor to coarsely chop. Then put it in a glass container and cover with olive oil. That way you have easy access garlic, and you don’t lose significant flavor because anything that leaves the garlic goes into the oil! It keeps in your fridge for 2-3 weeks.
Saute 1. Turn on oven to 450F. Get all your ingredients in place. Then, start by preparing tofu by slicing it as thick as you like. The thinner you slice them, the crispier the outside will get. 2. Line a baking sheet with a silpat or baking paper and place your tofu on it. 3. Next, make your sauce. In a small bowl, mix together the miso, rice wine vinegar, and oils. Taste it, change the flavors up if you prefer. 4. Using a kitchen brush or your hands, brush one side of the tofu with a generous helping of the miso-sauce. Then put it in the oven for 10 minutes 5. Now turn to making the veggie saute. In a saute pan, over medium-high heat oil and minced garlic over medium heat. Then add in the mushrooms and allow them to sweat, mixing every once in awhile. After about 1-2 minutes, add in the carrots, saute them a bit, then add in the pepper. Now add in the soy sauce and rice wine to the veggies and mix well. Finish by adding in the grated ginger, turn off the heat, and let the veggies cool/cook. When they are cool enough, transfer to your serving bowl, and top with cilantro. 6. Pull tofu out of the oven carefully and flip each piece. Brush the other side with remaining miso sauce, and place by in the oven for another 10 minutes. 7. Pull out tofu, top with your favorite hot sauce or asian-inspired sauce, and serve alongside veggie saute and you’re done!Miso Baked Tofu with Shiitake and Bell Pepper Saute
Tofu
1 Block Tofu
1.5 tbsp White Miso
1 tbsp rice wine vinegar
2 tbsp vegetable oil or olive oil
1 tsp sesame seed oil (optional)
1 fistful cilantro, chopped
1 bell pepper chopped
10-12 shiitake mushrooms, chopped roughly
0.5 cup shredded carrots
2 cloves garlic, minced roughly
2 tbsp cooking oil (vegetable, canola, olive, coconut)
2 tbsp soy sauce
1 tbsp rice wine vinegar
1.5 tsp ginger, grated
salt and pepper to taste
The Clumsy Cook 
This looks delicious! Love that you included photos with the timer. I have had your baked tofu before and as a meat-eater, I must say I was pleasantly surprised at how flavorful it was! How is this tofu leftover?
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Hey! It actually just depends on how long you bake it, if you bake it for longer and make it extra crispy, it’s not going to do well as leftovers, but if you bake is just till it’s pretty firm, it tastes great for 1-2, especially if you microwave it first!
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