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Miso-Glazed Tofu

From: www.health.com
SERVES 4

marinade
1 tablespoon miso paste
1 tablespoon rice-wine vinegar
2 tablespoons honey
1 tablespoon low-sodium soy sauce
tofu
14-ounce block extra-firm tofu
4 baby bok choy, halved
dressing
1/2 teaspoon grated ginger
1 teaspoon low-sodium soy sauce
1 tablespoon rice-wine vinegar
1 tablespoon sesame oil
1/8 teaspoon crushed red pepper
1 tablespoon sesame seeds

Preheat oven to 350°.

For the marinade, in bowl, whisk together miso paste, vinegar, honey, and soy sauce until smooth.

Slice tofu into 4 servings. Dry with paper towels. Add to marinade; toss. Cover; refrigerate 30 minutes, turning once.

Discard marinade; transfer tofu to baking dish. Bake until browned (30-35 minutes).

Steam halved baby bok choy in saucepan of shallow simmering water, covered, until tender.

For the dressing, in bowl, combine ginger, soy sauce, vinegar, sesame oil, and crushed red pepper. Slice tofu; serve with bok choy. Drizzle with vinaigrette and sesame seeds.