Miso baked fennel and tofu
This miso baked fennel and tofu can be served with noodles or rice for a vegan or gluten-free meal. Alternatively, you can serve it as a side dish – it would go well with grilled fish and seafood.
Ingredients
Method
- Preheat the oven to 180°C.
- Cut the fennel into thin slices. Slice the leek. Cube the tofu. Arrange them in a baking dish.
- Mix the oils, miso, rice wine, lime juice and soy sauce in a small bowl. Pour over the veggies, then combine well. Cover the dish with foil and bake for 20 minutes.
- Toss well, scatter the sesame seeds on top, then bake for another 10 minutes without foil.
- Meanwhile, cook the noodles or rice according to the packet instructions and set aside.
- Serve the noodles or rice with the baked fennel and tofu. Scatter the chopped coriander on top, then serve immediately.