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Miso-Ginger Tofu
- 1 lb firm tofu, cut into 1” cubes
- 2 Tbsp vegetable oil
- 1 tsp salt
- ½ tsp ground black pepper
- 1 cup miso, thinned with ½ cup warm water
- 1/2 cup honey
- 2 Tbsp fresh ginger, minced
Preheat oven to 350º F. Drain tofu well and pat dry with a paper towel. In a large bowl, toss the tofu with oil, salt & pepper. Transfer to a sheet tray and bake until almost crispy, about 10-15 minutes. In a small bowl, combine the remaining ingredients and mix. Toss the cooked tofu together with the marinade and bake until caramelized, about another 10-15 minutes. Serve warm or cold, keeps in the refrigerator for up to 7 days.
