Rice Bowl With Oven-Baked Miso Tofu Recipe (2024)

Five comments:
1. Yum!
2. Followed another suggestion and added a second pepper. This was welcome, but --
3. With so much pepper, the pan in the oven became crowded and both the tofu and the pepper were watery from steaming. So --
4. Next time I make this (which I will!) I will put the pepper and the tofu in different pans. And --
5. I will omit most or all of the non-sesame oil, because I found the marinade a little greasy.

Substituted mushrooms for the peppers and skipped the kimchee, topped with broccoli and bean sprouts stir-fried.

Equally good with cod instead of tofu - pan cooked in the marinade, which I then reduced for a savory sauce and served over rice with some swiss chard. Really nice.

This marinade/sauce pretty much works with whatever vegetable you want. Love it!

Not usually cray about tofu but this method made for great taste and texture. My tofu and red peppers took at least 30 minutes in the oven. Leftover miso dressing used the next day to flavor some sautéed greens. Family not a a of kimchee so need to find a substitute next time. Suggestions?

This is a great no-meat, weeknight recipe if you already have brown rice cooked and waiting in the fridge. It comes together in under 45 min, you can use a wide variety of veggies, and the pans are a breeze to clean thanks to the parchment paper. Made it tonight with baby yellow squash and thick slices of green cabbage which came out tender and beautifully glazed with the miso marinade.

Easy and healthful. Let the tofu stand for five minutes or so after removing from the oven - my husband and I agreed that it tasted better after it had cooled a bit and the flavors had melded.

Very good and simple. I've made this twice so far - the first time I forgot the miso (doh!) but it was STILL good! If I make it again, I think I would add a second red pepper because it was so good with the marinade and disappeared too quickly.

I make this a lot and love it. I usually make the marinade/dressing in advance, or just use store-bought. I also add some steamed bok choi to up the veggies a bit more.

yum! an excellent template recipe. after marinating the tofu, I tossed chopped asparagus and diced sweet potatoes in the remaining marinade and roasted it all. served over quinoa w/ no kimchi. could do almost any veg/protein with success, I think.

Loved it. We did the tofu with the marinade in the oven but I left out the oil except the sesame oil as suggested and it worked well. We skipped the red peppers and instead I stir fried broccoli, shiitake mushrooms and string beans with garlic and a touch of olive oil - then after he veggies cooked a bit - I added some of the remaining marinade to the vegetables and cooked them for a few minutes more. ** I double the recipe and still served it to 4 people with brown rice. It was all gone.

I actually did this with roasted cabbage wedges instead of the peppers and it's probably teh best tofu and cabbage dish I've madeAnd I make a lot of tofu and cabbage.oh and I forgot the lime the first time I made it, but it's so good I've been leaving the lime out every since.

Full on excellent. I am making this again tonight using scallops instead of tofu and with green beans and shiitake mushrooms!

Make the sauce before turning on oven nAnd add more veg. Delish!

Highly highly recommend adding shiitake mushrooms, torn into pieces, to the veggie mix. Unbelievable umami.

Creative dish for lunch - in various forms

This is a good one. One thing I did different, though, was pressed the tofu for awhile to make it thirstier for the marinade. Also, grilled the sliced peppers on the barbecue in a grill basket to get a nice char. Delicious. I know this is probably a bit too much for some people, but I don't like slimy peppers. The Kimchi really rounds out the whole dish.

I’ve never made a comment on a New York Times recipe before, but this was so incredibly delicious, I had to say so! I cooked it exactly as the recipe called for. I can see how it has lots of potential for variation as far as different vegetables and proteins.

This was so yummers… I made the tofu and pepper in a clean-out-the-fridge move before a vacation thinking we would take it as road snacks, but we ate the entire thing before we left! Restaurant quality for presentation and dinner party quality for taste!

I left out the neutral oil as other suggested, but found the amount of sesame oil called for ended up overpowering the other flavors in the marinade. I’d recommend adding a little bit at a time and tasting as you go

The marinade for the tofu is really good! I made with soba noodles and a soft boiled egg on top and it has become a welcome addition to my work from home lunch rotation :)

Not enough veggies IMO, so doubled the marinade, and added 1 lb blanched green beans to marinade and sheet pan like pepper. Left tofu exposed. Upped oven to 400. Was the same, otherwise. Loved it!

This was a quick and easy week-night meal. I didn't have kimchi handy so I subbed for some simple sauteed chard. It was great. I didn't feel like the peppers needed to be there. They were fine, but I think they could subbed for another veggie also.

Too yummy for words! I used mild Kimchi, refigerated at co-op, local company. Made recipe exactly as written and wouldn't change a thing.

The tofu in this recipe is divine - i've started making just the tofu part and using it in grain bowls, or combined with whatever other veggies we have on hand. My 5 year old loves it as well. IT's sweet and savory and gets nice and crispy.

Made this in January 2023. We enjoyed it, but I didn’t enjoy it that night or the next day. Smell