Rice Bowl With Oven-Baked Miso Tofu

I baked this for twice as long with an extra flip. I feel it got the tofu closer to the consistency of store bought baked tofu. Plus I experimented with the dehydrator setting on my air fryer to get extra water out of the tofu and more marinade in. I would make this extra effort again. Or used super firm tofu.

Hands down, the best tofu marinade ever. Last night I accidentally baked at 350 for 12 minutes; when I realized that it should have been at 375, I baked at that temp for an additional 5 minutes and all browned so beautifully (even better than than 375 for 12 minutes). Also left out the bell pepper and that did keep all from steaming. Delish. Served with stir fried veggies and glass noodles, along with the NY Times's sesame cucumber salad.

What a delicious dish — for two. We use brown rice, and add various veggies, as available, e.g. edamame, roasted eggplant, roasted broccoli and braised mustard greens. We prefer to have the kimchi on the side to not overwhelm the marinade. Definitely recommend sprinking with cilantro and green onions at the end.

i’ve made so many times love this i make marinade day before or during day broil tofu and peppers at end cut tofu length wise like the pic use peppers too color heat kimchi up fresh rice

I've made this a few times and always love it. This time, I stirred some of the leftover marinade into the brown rice and will do that from now on. Also, as soon as I took the pan from the oven, I stirred a few handfuls of baby spinach into the hot red peppers. The spinach wilted nicely and soaked up that tasty dressing.

I actually did this with roasted cabbage wedges instead of the peppers and it's probably teh best tofu and cabbage dish I've made And 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 n And 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 :)