Miso Glazed Tofu with Brown Rice

By Sous Chef Robert Shipman

There are four steps to making this recipe.

Step 1

Miso Glaze

Ingredients:

2 Tbsp white soybean miso paste
¼ cup tamari soy sauce
2 Tbsp light brown sugar
¼ cup clear-seasoned rice vinegar
1 Tbsp fresh garlic, mince
2 tsp fresh ginger root, mince
1 ea star anise

Instructions:

  1. Combine all ingredients in a saucepan, boil, and stir to dissolve the sugar.
  2. Set the heat to a simmer and cook for about 15 minutes.
  3. Strain sauce, cool and reserve. 

Step 2

Ingredients:

1½ lbs extra firm tofu

Instructions:

  1. Press excess moisture out of the tofu. Cut into cubes and toss with miso glaze.
  2. Roast tofu at 400° F for 15 minutes. Reserve warm.

Step 3

Ingredients:

6 oz or ¾ cup  brown rice
1¾ cup water
dash kosher salt

Instructions:

  1. Place rice and water in a saucepan; boil, cover and reduce heat to a simmer. 
  2. Cook for about 20 minutes or until all the water has been absorbed.
  3. Fluff rice with a fork and season with salt to taste. Reserve warm. 

Step 4

Ingredients:

2 cups baby bok choy, chop
6 oz or 1 cup shiitake mushrooms, slice
6 oz or ½ cup green bell peppers, julienne
6 oz or ½ cup red bell peppers, julienne

Instructions: Sauté baby bok choy, bell peppers and shiitake mushrooms over high heat. Reserve. 

Garnish Topping:

2 oz (1 onion) green onion, chop
3 tsp white sesame seeds

Assemble Bowl

  1. Place rice at the bottom of the bowl and top it with sautéed vegetables and roasted tofu. 
  2. Garnish with green onions and sesame seeds. 
  3. Serve immediately. 

Serves 4-6