Miso Ginger Tofu Sesame Crunch (Printable)

Golden miso-ginger tofu atop crisp sesame cabbage slaw, brightened with ginger and rice vinegar.

# List of ingredients:

→ Miso Ginger Tofu

01 - 14 oz firm tofu, pressed and cut into ¾-inch cubes
02 - 2 tablespoons white miso paste
03 - 2 tablespoons soy sauce (use tamari for gluten-free)
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons maple syrup or agave nectar
06 - 1 tablespoon rice vinegar
07 - 2 tablespoons sesame oil
08 - 1 tablespoon cornstarch

→ Sesame Cabbage Crunch

09 - ½ small green cabbage, finely shredded
10 - ½ small red cabbage, finely shredded
11 - 2 medium carrots, julienned or grated
12 - 3 spring onions, thinly sliced
13 - 1 red bell pepper, thinly sliced
14 - 2 tablespoons toasted sesame seeds

→ Sesame Dressing

15 - 2 tablespoons tahini or toasted sesame paste
16 - 1 tablespoon soy sauce (or tamari)
17 - 1 tablespoon rice vinegar
18 - 1 tablespoon maple syrup
19 - 1 tablespoon toasted sesame oil
20 - ½ tablespoon fresh ginger, grated
21 - 1 clove garlic, minced
22 - 2–3 tablespoons water, to thin

# Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a bowl, whisk together miso paste, soy sauce, grated ginger, maple syrup, rice vinegar, and sesame oil until smooth. Add tofu cubes and toss gently to coat. Let marinate for 10 minutes.
03 - Sprinkle cornstarch over the marinated tofu and toss to coat evenly.
04 - Arrange tofu cubes in a single layer on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until golden and slightly crispy.
05 - Combine all dressing ingredients in a small bowl or jar and whisk until smooth, adding water to reach desired consistency.
06 - In a large bowl, toss together green cabbage, red cabbage, carrots, spring onions, and bell pepper. Drizzle with the sesame dressing and toss well to coat. Sprinkle with toasted sesame seeds.
07 - Divide the sesame cabbage crunch among plates. Top with baked miso ginger tofu and serve immediately.

# Expert Advice:

01 -
  • The contrast between warm, crispy tofu and cool, crunchy cabbage makes every bite exciting
  • It comes together faster than delivery but tastes like you spent hours perfecting it
02 -
  • Do not skip pressing the tofu or it will steam instead of crisp no matter how long you bake it
  • Let the tofu cool on the baking sheet for a few minutes before serving, it helps the coating set properly
03 -
  • Use a microplane to grate the ginger and garlic for the dressing so they dissolve completely into the tahini
  • Double the glaze recipe and brush it onto the tofu halfway through baking for an extra sticky, caramelized finish

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