Miso baked fennel and tofu
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.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Japanese
- Ingredients: - Roots & Bulbs - Tofu
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Low Cholestrol - Low Fat - Low GI - Sugar Free - Vegan
- Skill Levels: - Easy
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