I was never a really huge fan of tofu until I got a major tip from one of my favorite vegetarian blogs, Oh My Veggies. Kiersten always recommends baking it because as she says “wonderful things happen when you bake tofu”. She mentioned this recipe for Maple Miso Tofu on her blog a while ago, and it looked and sounded so good, I had to try it.
And yup, she was right. Wonderful things do happen when you bake tofu, and now I won’t eat it any other way! Gone is the slithery texture of not quite cooked enough egg white and the non-assertive flavor – is it trying to be chicken, fish, egg white… What are you? Like I said, I was never a big fan.
Baked tofu is firm, flavorful, and really delicious. The texture is chewy and substantial, and the sauce gets deliciously concentrated and the entire thing is perfect. This is tofu that knows what it wants to be.
If you’re on the fence about the whole tofu thing, please try this – I promise you won’t be disappointed, and it will open up a whole new world of veggie deliciousness for you. To get the best texture, drain the tofu well by place it in a colander with some paper towels on top and pressing it with a heavy pot for about 30 minutes.
- 1 block firm tofu pressed for at least 30 minutes to drain any water
- 1/4 cup white miso
- 1/4 cup maple syrup + 2 tablespoons divided
- 1/4 cup low sodium soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon chili sauce or less to taste
- 1 tablespoon toasted sesame oil
- 1 bunch broccoli crowns cut into 1-inch florets
- 6 ounces Soba noodles
- sesame seeds toasted (optional)
Preheat oven to 350 degrees and spray a baking pan with nonstick spray.
Slice the tofu into 1/2-inch thick slabs and lay in a single layer on the baking sheet.
Mix together miso, 1/4 cup maple syrup, soy sauce, vinegar, chili sauce and sesame oil and brush half of the mixture over both sides of each tofu slice.
Bake tofu for about 20 minutes, or until browned and maple-miso sauce starts to caramelize, flipping halfway through, and brushing with a little more sauce if necessary.
While tofu is baking, cook noodles in water according to package directions, and lightly steam broccoli.
Add remaining 2 tablespoons of maple syrup and 1/4 cup of water to remaining maple-miso sauce and toss with noodles and broccoli.
Add tofu to seasoned noodles and broccoli and garnish with toasted sesame seeds if desired.
Maple Miso Sauce recipe courtesy of Kiersten at Oh My Veggies