A miso-chile-garlic marinade gives tender, seared tofu in every bite in this recipe from food blogger Chef Bai. A wonderful, aromatic, peppery flavor. Pair with thin, Thai-style rice noodles and fresh vegetables for an easy plant-based meal.
do you want:
For the tofu marinade:
½ cup coconut aminos
1 tablespoon miso paste
1 teaspoon chili garlic paste
1 block tofu, pressed and cubed
For the salad:
1 (16-ounce) package red rice pad Thai noodles, cooked to package directions
1 teaspoon sesame oil
1 cup thinly sliced purple cabbage
1 large carrot, grated
10 snap peas, thinly sliced
4 green onions, chopped
4 mandarins, peeled and separated
For the dressing:
Juice of 1 blood orange
Juice of 1 lemon
3 tablespoons olive oil
1 tablespoon maple syrup
Half a teaspoon of grated ginger
¼ teaspoon pepper
½ teaspoon of salt
what do you do:
- For the marinade, add the coconut aminos, miso paste, and chili paste to a jar. Stir with a fork until completely mixed. On a large flat plate, place the cubed tofu and pour the marinade over the top. Toss gently until the tofu is completely coated, and then refrigerate for 15 to 20 minutes to marinate.
- For the salad, in a large bowl, add the noodles and drizzle with the sesame oil. Set aside.
- For the dressing, in a large jar, add all the ingredients, screw on the lid and shake until well combined. Set aside.
- Remove the tofu from the refrigerator. Heat a cast-iron skillet over medium-high heat, then add the tofu. Cook for 2 minutes on each side. Pour additional marinade on top and toss. Remove from heat when the tofu has sprung on all sides.
- On each serving plate, add a generous amount of purple cabbage, half a cup of noodles, carrots, beans, green onions, 5 mandarin slices and a few slices of seared tofu. Garnish with a healthy splash of dressing and enjoy.