Name: Roasted Miso Tofu
Yield: 2
Ingredients: White Miso paste; Mirin; Lime juice; Firm Tofu - pressed and cut into 2.5cm cubes; Snow peas - topped, tailed, stringed and cut in half; Sesame seeds - toasted; Sweet Potato - peeled and roughly chopped; Spring Onions - finely sliced

Roasted Miso Tofu
Quick and easy Japanese-inspired tasty tofu – could also be served over rice or Japanese noodles

Ingredients

0/8 Ingredients

Adjust Servings

2.5 tbsp White Miso paste (OR 1.5 tbsp Red Miso paste)
2.5 tbsp Mirin
2.5 tbsp Lime juice
400 g Firm Tofu - pressed and cut into 2.5cm cubes
100 g Snow peas - topped, tailed, stringed and cut in half (OR thin Green Beans)
1.5 tbsp Sesame seeds - toasted
750 g Sweet Potato - peeled and roughly chopped
2 Spring Onions - finely sliced

Instructions

0/6 Instructions

Step 1

Preheat the oven to 200°C (180°C fan-forced).
Step 2 Mix the miso, mirin and lime juice to make a smooth sauce.
Step 3 Cook the snow peas/beans in boiling water for 1 minute then drain and set aside.
Step 4

Place the tofu in a greased baking dish and pour over half the sauce. Top with the sesame seeds and place in the oven for 20 to 25 minutes.
Step 5

Meanwhile place the sweet potato in a suitable bowl and microwave for 10 minutes – until very soft.
Step 6

Mash the sweet potato and divide to serving bowls. Add the beans/snow peas and tofu, pour over the remaining sauce and top with the spring onions. Perfect with a bowl of miso soup.

Roasted Miso Tofu

Ingredients

Instructions

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