Miso Tofu



  1. Drain your block of tofu for 30-45 minutes.
  2. In a small bowl, whisk mirin, miso, ginger, lemon juice, soy sauce, sugar, chile paste and sesame oil until blended.
  3. In a shallow non-reactive pan, arrange tofu in a single layer and pour 1/3 cup of the marinade over it, turning to coat. Save the rest of the marinade for serving or coat it a second time. Cover in the refrigerator for 30-60 minutes.
  4. Preheat oven to 425 degrees.
  5. Lightly oil a 9” x 13” roasting pan. Place tofu slices on pan and roast uncovered, for 12 to 15 minutes, or until tofu is heated through. Sprinkle with scallions and sesame seeds and serve.