This Miso Tofu Bowl is a colourful and healthy option that can be enjoyed for lunch or dinner any day of the week. The miso marinade recipe is a basic recipe that can be added to whatever vegetables you have available such as bok choy, shredded carrots, ribbons of kale, garnished with fresh parsley and sesame seeds; you’ll be sure to make it on repeat.
This tofu bowl recipe idea works in both the colder and warmer months. In the colder months, you might prefer to serve the miso tofu bowl with brown rice for a heartier meal, and as a summer dinner, you might switch it up and serve with riced cauliflower or konjac noodles for a lighter meal.
MISO TOFU BOWL
Serves 4
BOWL
200-350 grams firm tofu, pressed
1 tablespoon coconut oil (for sautéing)
3 ounces flat leaf parsley
1 carrot shredded
2-3 leaves thinly sliced ribbons of kale
1.5 cups bok choy (steamed)
1 green onion, finely sliced
1 cup cooked rice/riced cauliflower/konjac noodles
1 tablespoon sesame seeds for garnish (optional)
MISO MARINADE
1 tablespoon white/shiro miso
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon tamari
2 tablespoons fresh ginger, finely grated
1 teaspoon maple syrup
2 tablespoons water
Start by pressing the tofu for 10 to 15 minutes to remove any excess water, then cut into cubes. You can press tofu between 2 plates or use a tofu press (you can skip this step if the tofu is already pre-pressed).
In a bowl, whisk together the miso paste, tamari, rice vinegar, sesame oil, ginger, and garlic until smooth.
Heat a nonstick fry pan over medium heat, add coconut oil (optional), and sauté tofu until golden brown on all sides. You can also drizzle tofu with a bit of melted coconut oil/olive oil and bake in the air fryer or oven if you prefer. Reduce the heat, add the miso sauce, and gently toss with the tofu until coated. Cut bok choy into thirds or quarters lengthwise and steam.
Assemble Miso Tofu Bowl with rice or riced cauliflower, steamed bok choy, shredded carrot, miso tofu, green onions, and sesame seeds. Serve warm.
