This recipe pairs grilled tofu that’s marinated in miso with oven braised carrots and cabbage. The miso gives the tofu a somewhat salty flavor and cooking the carrot/cabbage combo in the oven brings out a sweetness which makes for a winning duo.
You can find miso in lots of supermarkets, also co-ops, or even online. I always use white miso because it’s a lot milder than the other varieties, especially when you haven’t tried it before. (It’s also great when mixed with a little peanut butter and spread on crackers for an afternoon snack.
1 16 ounce package of extra firm tofu, frozen, defrosted, and then drained well
2 tablespoons white miso
¼ cup soy sauce (I always use the low sodium variety)
½ teaspoon sesame oil
1 tablespoon agave nectar (if you can’t find this in the supermarket use honey)
2 tablespoons water
¼ teaspoon garlic powder
1 teaspoon sesame seeds
3 cups each of shredded cabbage and carrots
Oil for cooking and more sesame seeds for topping
Cut tofu into about seven or eight slices and place in a large glass dish.
Cover with plastic wrap and refrigerate for at least two hours or all day if you can.
When you’re ready to put everything together-
Preheat oven to 375 degrees. In a baking pan, add the cabbage and carrots and toss well with oil. Bake for about 15 minutes. Check it every five minutes and give it a stir so everything gets evenly browned and slightly caramelized.
While this is cooking, heat a skillet (I used this one with ridges that puts grill marks onto the food, but no big deal if you don’t have one) and add about two tablespoons of oil.
Add the tofu slices and cook until lightly browned (about two minutes), and then turn the slices and cook for a further two minutes.
Serve immediately on top of the carrot/cabbage mixture and sprinkle with more sesame seeds. This pairs perfectly with brown rice.