osted by: Liz 05-22-99
Exported from MasterCook *
Miso Glazed Tofu with Cabbage and Peppers
Recipe By : Eating Well
Serving Size : 4 Preparation Time :0:00
Categories : Entrees
Amount Measure Ingredient -- Preparation Method
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1 pound tofu -- extra-firm
1 small cabbage
3 Tablespoons dry sherry or mirin
3 Tablespoons miso
2 Tablespoons fresh ginger -- minced
1 Tablespoon fresh lemon juice
1 Tablespoon soy sauce
1 Tablespoon sugar
1/2 teaspoon sesame oil
2 large red bell peppers -- cut in strips
8 scallions -- thinly sliced
1 1/2 Tablespoons sesame seeds
Cut tofu into 8 slices. Cut cabbage into 8 wedges.
Set cutting board at a slant over sink. Cover with foil. Arrange tofu slices in a single layer and cover with second sheet of foil.
Place another cutting board or a weight over all. Drain for 30-45 minutes.
Pressed tofu will keep, well wrapped in refrigerator overnight.
In a small bowl, whisk mirin or sherry with miso, ginger, lemon juice, soy sauce, sugar, chile paste and sesame oil until blended.
In a shallow non-reactive pan, arrange tofu in a single layer and pour 1/3 up of marinade over it, turning to coat. Cover and marinate in refrigerator for 30-60 minutes.
Preheat oven to 425.
Lightly oil a 9x13 roasting pan or coat it with nonstick spray.
Arrange cabbage wedges, cut-side down in 2 rows. Scatter bell peppers around cabbage.
Sprinkle with scallions. Pour remaining marinade over vegetables. Cover tightly with foil.
Bake vegetables for 25 to 35 minutes or until tender.
Meanwhile, in a small skillet, toast sesame seeds over low heat, stirring constantly until fragrant, about 3-5 minutes.
Transfer to a small bowl.
Once vegetables are tender, overlap tofu slices in center of pan and baste with any pan juices.
Roast, uncovered, for 12 to 15 minutes, or until tofu is heated through. Sprinkle with sesame seeds and serve.