Miso-Glazed Tofu Skewers
Spicy Baby Bok Choy with Cauli-Pepper Rice
Ingredients
- 1 (14-oz) pkg extra-firm tofu, drained
- 1½ Tbsp natural rice vinegar
- 1 Tbsp dark sesame oil
- 1 Tbsp white miso paste
- 2 tsp soy sauce (or use tamari)
- 1 clove garlic, minced
- 1½ tsp refrigerated ginger paste
- 1 tsp agave nectar
- 1½ tsp toasted sesame seeds
Instructions
- Place tofu on several layers of paper towels, and cover with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.
- Combine vinegar, oil, miso paste, soy sauce, garlic, ginger paste, and agave in a large zip-top plastic bag or shallow bowl. Add tofu; seal bag, let stand 10 minutes, turning tofu after 5 minutes.
- Preheat grill pan or grill to medium-high heat. Drain tofu, reserving marinade. Thread tofu onto 3 metal or bamboo skewers.
- Grill tofu 2 to 3 minutes per side or until browned. Brush with marinade. Sprinkle with sesame seeds before serving.
Side Dish Ingredients
- 2 Tbsp dark sesame oil
- 1 Tbsp natural rice vinegar
- 3 heads baby bok choy, halved
- ½ orange bell pepper, halved and seeded
- ⅛ tsp salt
- ⅛ tsp crushed red pepper
- 1 (12-oz) pkg frozen riced cauliflower
- 2 Tbsp chopped fresh cilantro
Side Dish Instructions
- Preheat grill pan or grill to medium-high heat. Brush oil and vinegar over bok choy and bell pepper; sprinkle with salt and crushed red pepper.
- Grill bok choy and bell pepper, covered, 2 minutes per side or until lightly browned. Coarsely chop bell pepper.
- Meanwhile, cook cauliflower according to package directions. Combine cauliflower, bell pepper, and cilantro. Serve with bok choy.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
219
|
251
|
470
|
| Fat (g) | 13 | 11 | 24 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 15 | 5 | 20 |
| Carb (g) | 9 | 11 | 20 |
| Fiber (g) | 2 | 4 | 6 |
| Sodium (mg) | 457 | 441 | 898 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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