Quick & Delicious Recipe: Miso-Glazed Tofu with Greens
One of my favorite quick and easy weeknight dinners is miso-glazed tofu. Made from soy beans that are fermented for up to three years, miso is amazingly detoxifying. It’s an enzyme-rich food that helps pull from the body environmental toxins like pollution and chemicals found in food.
This recipe comes together in no time at all and it saves well in the refrigerator, so I always make a big batch to eat for lunch all week! To add even more flavor and amp up the health benefits, try crumbing some nori (seaweed) and sprinkling it on top before serving.
Miso-glazed tofu with greens
- 1 cup brown rice
- 1 block firm tofu, cut into 2-inch squares
- 1 bunch asparagus, cut into 1-inch pieces
- 1 large stock broccoli, cut into 1-inch pieces
- 4 baby bok choy, quartered
- ¼ cup dark miso
- 1 tbsp. toasted sesame oil
- 2 tsp. mirin
- 2 tbsp. tamari sauce
- 1 clove garlic, minced
- 1 tbsp. sesame seeds
- Preheat the oven to 375° F. Fill a pot with 2 cups of water and add the rice. Cover and cook until rice absorbs all of the water, about 20 to 30 minutes.
- While the rice is cooking, combine the miso, sesame oil, mirin, tamari, garlic, and sesame seeds with about ¼ cup water in a large bowl. Whisk until it all comes together to form a sauce. Reserve half of the sauce, then add the tofu to the bowl, and toss lightly to combine.
- Arrange the tofu on a baking sheet, bake for about 20 minutes.
- In a saucepan, bring about 3 cups of water to a simmer, then add the vegetables to steam.
- Once the rice is done, divide it among four bowls, add the vegetables, and then spoon the reserved miso sauce on top. Top off the bowl with a few slices of glazed tofu.