Miso-Glazed Tofu With Cabbage & Peppers from Eating

Name: Miso-Glazed Tofu With Cabbage & Peppers from Eating Well
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons mirin or 3 tablespoons dry sherry; 3 tablespoons miso, preferably dark; 2 tablespoons ginger, minced fresh; 1 tablespoon lemon juice; 1 tablespoon reduced sodium soy sauce; 1 teaspoon Agave; 1 teaspoon chili-garlic sauce; ½ teaspoon sesame oil (optional); 14 ounces extra firm tofu, preferably water-packed; 1 small green cabbage, cored and cut into 8 wedges; 2 large red bell peppers, seeded and sliced; 1 bunch scallion, trimmed and thinly sliced; 1 ½ tablespoons sesame seeds, toasted (see Tip)

Servings: persons

3 tablespoons mirin or 3 tablespoons dry sherry
3 tablespoons miso, preferably dark
2 tablespoons ginger, minced fresh
1 tablespoon lemon juice
1 tablespoon reduced sodium soy sauce
1 teaspoon Agave
1 teaspoon chili-garlic sauce
½ teaspoon sesame oil (optional)
14 ounces extra firm tofu, preferably water-packed
1 small green cabbage, cored and cut into 8 wedges
2 large red bell peppers, seeded and sliced
1 bunch scallion, trimmed and thinly sliced
1 ½ tablespoons sesame seeds, toasted (see Tip)

1
Put tofu on cutting board with drain, top with a plate to squeeze out water.
2
Leave for about 30 minutes.
3
Drain as needed.
4
Whisk mirin (or sherry), miso, ginger, lemon juice, soy sauce, sugar, chile-garlic sauce and oil in a small bowl until blended.
5
Drain tofu; pat dry.
6
Cut the block into eight 1/2-inch-thick slabs.
7
Arrange the tofu slices in a single layer in a shallow nonreactive pan; pour 1/3 cup of the marinade over it, turning to coat.
8
Cover and marinate in the refrigerator for 30 minutes to 1 hour.
9
Preheat oven to 425F Coat a 9-by-13-inch roasting pan with cooking spray.
10
Arrange cabbage wedges, cut-side down, in 2 rows.
11
Scatter bell peppers around the cabbage.
12
Sprinkle with scallions.
13
Pour the remaining marinade over the vegetables.
14
Cover tightly with foil.
15
Bake the vegetables until tender, 25 to 35 minutes.
16
When the vegetables are tender, overlap the tofu slices in the center of the pan and baste with any pan juices.
17
Roast, uncovered, until the tofu is heated through, 12 to 15 minutes more.
18
Remove the vegetables from the pan and put tofu under broiler 2-3 minutes to brown the outside.
19
Flip over and repeat 2-3 minutes.
20
Sprinkle with sesame seeds and serve.
21
To toast sesame seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons mirin or 3 tablespoons dry sherry, 3 tablespoons miso, preferably dark, 2 tablespoons ginger, minced fresh, 1 tablespoon lemon juice, and more.

Yes, Miso-Glazed Tofu With Cabbage & Peppers from Eating Well falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso-Glazed Tofu With Cabbage & Peppers from Eating Well

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions