Name: Miso baked fennel and tofu
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 fennel bulb; 1 baby leek thinly sliced; 1 Tbsp oil; ½ block firm tofu, about 150; 1 tsp sesame oil; 1 Tbsp soy sauce, Kikkoman; 2 Tbsp rice wine; 1 tsp miso paste; Juice of ½ lime; 1 Tbsp sesame seed; 1 Tbsp chopped coriander; Rice noodles or boiled rice to serve

Miso baked fennel and tofu

10 Mar 2021

by Wholeness

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

1 fennel bulb
1 baby leek thinly sliced
1 Tbsp oil
½ block firm tofu, about 150
1 tsp sesame oil
1 Tbsp soy sauce, Kikkoman
2 Tbsp rice wine
1 tsp miso paste
Juice of ½ lime
1 Tbsp sesame seed
1 Tbsp chopped coriander
Rice noodles or boiled rice to serve

Instructions

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.

https://cooktogether.com/recipe-items/miso-baked-fennel-and-tofu/

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