Miso-Glazed Tofu with Cabbage & Peppers
Whisk mirin (or sherry), miso, ginger, lemon juice, soy sauce, sugar, chile-garlic sauce and oil in a small bowl until blended. Drain and rinse tofu; pat dry. Cut the block into eight 1/2-inch-thick slabs. 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. Cover and marinate in the refrigerator for 30 minutes to 1 hour.Advertisement
Preheat oven to 425 degrees F. Coat a 9-by-13-inch roasting pan with cooking spray. Arrange cabbage wedges, cut-side down, in 2 rows. Scatter bell peppers around the cabbage. Sprinkle with scallions. Pour the remaining marinade over the vegetables. Cover tightly with foil. Bake the vegetables until tender, 25 to 35 minutes.
When the vegetables are tender, overlap the tofu slices in the center of the pan and baste with any pan juices. Roast, uncovered, until the tofu is heated through, 12 to 15 minutes more. Sprinkle with sesame seeds and serve.
Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients.
Sherry is a type of fortified wine originally from southern Spain. Don't use the “cooking sherry” sold in many supermarkets--it can be surprisingly high in sodium. Instead, purchase dry sherry that's sold with other fortified wines in your wine or liquor store.
Miso is fermented soybean paste made by inoculating a mixture of soybeans, salt and grains (usually barley or rice) with koji, a beneficial mold. Aged for up to 3 years, miso is undeniably salty, but a little goes a long way. Akamiso (red miso), made from barley or rice and soybeans, is salty and tangy, and the most commonly used miso in Japan. Use in marinades for meat and oily fish, and in long-simmered dishes. Shiromiso (sweet or white miso), made with soy and rice, is yellow and milder in flavor; use for soup, salad dressings and sauces for fish or chicken.
Tip: 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.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
1/2 other carbohydrate, 4 vegetable, 1 1/2 lean meat, 1/2 fat