Flavorful baked tofu, crisp vegetables, and citrus ponzu combine to make a filling and fresh vegan dream.
Ingredients
- 1 package firm or extra-firm tofu
- 1 tablespoon white miso*
- ¼ cup soy sauce
- 1/8 cup cooking sake*
- 1/8 cup mirin*
- 1/8 cup water
- 1 tablespoon sugar
- 1 teaspoon rice vinegar
- 1 teaspoon minced fresh ginger
- 1 teaspoon sesame oil
- 2 tablespoons rice vinegar
- ½ cup mirin
- 2 pieces of kombu*
- ½ cup soy sauce
- 1 tablespoon honey
- juice from 2 lemons
- juice from 2 limes
- 3 cups steamed rice
- 1⁄3 cup edamame, shelled
- ¼ cup finely sliced radishes
- 3 scallions, finely sliced
Preparation
Cut tofu into bite-sized cubes and transfer to a large storage container and arrange in 1 layer.
Mix all the tofu marinade ingredients and pour over top of the tofu pieces. Refrigerate for 30 minutes and preheat oven to 350° F.
While tofu is marinating, prepare the ponzu by adding rice vinegar, mirin, and kombu in a small sauce pot. Heat on medium heat until simmering. Remove from heat and add soy, honey, and citrus juice.
After 30 minutes of marinating, transfer tofu to a baking sheet. Give each piece space on the sheet and put in the oven for 30 minutes.
Check every 10 minutes and turn the pieces to allow for even browning.
Remove from oven and allow 15 minutes to cool.
To assemble, arrange a bed of rice and top with tofu and vegetables. Finish with a generous dousing of ponzu.
