Brown Rice Bowl with Tofu

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  • A 14-ounce block of organic extra-firm tofu (find one that is not too dry), cut into 8 slices
  • 3 tablespoons soy sauce
  • 1 tablespoon minced ginger
  • 1 garlic clove, minced
  • ⅛ teaspoon of cayenne (optional)
  • 1 tablespoon honey or agave nectar
  • 2 teaspoons lime juice
  • 2 tablespoons light miso
  • 2 tablespoon mirin
  • 1 tablespoon dark sesame oil
  • 3 tablespoons grapeseed oil or sunflower oil
  • 1 large red bell pepper, sliced
  • 3 cups cooked brown rice
  • 1 cup (8 ounces) cabbage kimchi
  1. Preheat the oven to 375 degrees. Line a sheet pan with parchment. Pat each slice of tofu dry with paper towels.
  2. Whisk together the soy sauce, ginger, garlic, cayenne, honey or agave nectar, lime juice, miso, mirin, and oils. Pour into a dish that can accommodate all of the tofu slices in a single layer (such as a baking dish). Place the tofu slices in the marinade and turn them over. Leave to marinate for 15 minutes, turning once or twice. Transfer to the baking sheet. Add the peppers to the dish with the marinade and toss to coat thoroughly, then place on the baking sheet in a single layer.
  3. Place the baking sheet in the oven and roast for 15 to 20 minutes, turning the peppers once with tongs, until the edges of the tofu are just beginning to color and the marinade sets on the surface, and the peppers are sizzling and beginning to color on the edges. Remove from the heat.
  4. If desired, heat the kimchi in a small pan or saucepan. Spoon rice into 4 wide bowls or onto plates. Top with kimchi, tofu, and peppers. If desired, douse the rice with some of the remaining marinade from the tofu, and serve.