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.