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Week of 6/8/15

Miso-Honey Glazed Tofu with Quinoa
with roasted eggplant

Active: 35 min Total: 35 min
Original GF Paleo Vegetarian
Miso-Honey Glazed Tofu with Quinoa
This miso-honey sauce doubles as a glaze for tofu and a sauce for our tender roasted eggplant - efficient and tasty!
Smarts: Double your quinoa and use it for Thursday night's fajita bowl or just freeze!
Proteins
Tofu
Cuisines
American
Save recipe
161

Ingredients

Metric
Servings:
4
Miso-Honey Sauce:
  • Honey - 3 Tbsp
  • Miso - 1 1/2 Tbsp
  • Rice vinegar - 1 1/2 Tbsp
  • Toasted sesame oil - 2 1/2 tsp
Miso-Honey Glazed Tofu with Quinoa:
  • Soy sauce, low-sodium - 4 Tbsp
  • Rice vinegar - 2 Tbsp
  • Brown sugar - 1 Tbsp
  • Hot sauce - 2 tsp
  • Toasted sesame oil - 2 Tbsp
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb
  • Miso-honey sauce - 4 tsp ((ingredients listed separately))
  • Miso-honey sauce - 4 Tbsp
  • Quinoa, uncooked - 2/3 cups
Miso-Honey Glazed Eggplant:
  • Eggplant, Chinese (sub Japanese or regular) - 1 lb
  • Cilantro, fresh - 1 Tbsp , chopped
  • Miso-honey sauce - 2 Tbsp ((ingredients listed separately))

Prep

  1. Make tofu marinade - Mix together soy sauce, rice vinegar, brown sugar, hot sauce, and sesame oil. (Can be done up to 5 days ahead)
  2. Tofu - Slice into 3/4” (~2 cm) thick rectangles and place into a pan where all pieces can be arranged in a single layer. Cover in marinade for at least 20 minutes and up 1 day. (Can be done up 1 day ahead)
  3. Make miso-honey sauce - Mix together honey, miso, rice vinegar, and sesame oil. (Can be done up to 5 days ahead)
  4. Eggplant - Slice into spears and transfer to another sheet pan.
  5. Cook quinoa - If prepping right before cooking, skip to make steps #1 - 2 before returning to this step. Double if making Thursday’s dinner. Combine quinoa with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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Make

  1. Heat oven to 425F (218C).
  2. Roast eggplant for 18 to 22 minutes (shaking and rotating pan midway through).
  3. While eggplant roasts, chop cilantro.
  4. Next heat a grill pan (or skillet) over medium-high heat. Brush with some cooking oil (not listed in ingredients). Lightly salt and pepper tofu. Grill (or sear) tofu in batches for 2 to 3 minutes on each side.
  5. Toss finished eggplant with its portion of miso-honey sauce and cilantro. Drizzle grilled tofu with its portion of miso-honey sauce and enjoy with eggplant and quinoa on the side. (If you doubled quinoa, remember to save half for Thursday.)
  6. If you want to get a head start on tomorrow's pozole, start prepping / slow cooking ingredients tonight.

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