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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

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

Method
 

  1. Preheat the oven to 180°C.
  2. Cut the fennel into thin slices. Slice the leek. Cube the tofu. Arrange them in a baking dish.
  3. 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.
  4. Toss well, scatter the sesame seeds on top, then bake for another 10 minutes without foil.
  5. Meanwhile, cook the noodles or rice according to the packet instructions and set aside.
  6. Serve the noodles or rice with the baked fennel and tofu. Scatter the chopped coriander on top, then serve immediately.