Equipment
Ingredients
Tofu and Peppers
- 400 g extra-firm tofu, drained
- 400 g red bell peppers, whole
Sweet and Spicy Miso Glaze
- 30 g white miso paste
- 15 g gochujang
- 30 ml maple syrup
- 15 ml tamari or soy sauce
- 15 ml toasted sesame oil
- 15 ml rice vinegar
- garlic, minced
- fresh ginger, grated
Serving Elements
- 200 g vegan kimchi, chilled
- 5 g sesame seeds, toasted
- scallions, thinly sliced
- 600 g cooked rice, warm
Nutrition (per serving)
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent the sweet glaze from sticking and burning.
Drain the extra-firm tofu and pat it completely dry using paper towels. Pressing out the surface moisture ensures it can absorb the glaze properly. Cut the tofu into even bite-sized cubes.
Remove the stem and seeds from the red bell peppers, then cut them into long, medium-thick strips on a cutting board.
In a large mixing bowl, whisk together the white miso paste, gochujang, maple syrup, tamari, toasted sesame oil, rice vinegar, minced garlic, and grated ginger. Continue whisking until the paste is entirely dissolved and the mixture is smooth.
Add the cubed tofu and sliced red peppers to the bowl containing the miso glaze. Toss everything together gently with a spoon or your hands until all pieces are evenly and thoroughly coated.
Spread the glazed tofu and peppers in a single layer on the prepared baking sheet. Ensure there is adequate space between the pieces so they roast properly rather than steaming in their own moisture.
Bake in the preheated oven at 200°C (400°F) for 25 to 30 minutes. Carefully flip the pieces halfway through the cooking time. The tofu should be deeply caramelized at the edges and the peppers tender with slight charring.
Remove the baking sheet from the oven. Serve the warm caramelized tofu and peppers over a base of cooked rice, accompanied by a generous side portion of vegan kimchi. Garnish everything with toasted sesame seeds and thinly sliced scallions.
Chef's Notes
- Drying the tofu is critical for a good texture. Water acts as a barrier to flavor, so removing surface moisture creates tiny pockets that drink up the sweet and spicy miso glaze.
- If your brand of gochujang is particularly thick and difficult to mix, thin the glaze with one or two teaspoons of warm water before tossing it with the tofu.
- Traditional kimchi relies on shrimp paste or fish sauce to achieve its depth of flavor. To keep this dish strictly vegan and kosher-friendly, always check the label for plant-based certification.
- For an extra crisp exterior, you can lightly dust the dried tofu cubes with one tablespoon of cornstarch before tossing them into the wet glaze.
Storage
Refrigerator: 4 days — Store the kimchi in a separate airtight container to prevent its strong aroma from affecting the tofu and peppers.
Reheating: Reheat the tofu and peppers in a pan over medium heat for 5 minutes, or microwave for 60 to 90 seconds. Serve with cold kimchi.
