Miso-Glazed Tofu

• 1 tablespoon miso paste
• 1 tablespoon rice-wine vinegar
• 2 tablespoons honey
• 1 tablespoon low-sodium soy sauce
• 1 (14-ounce) block extra-firm tofu
• 4 baby bok choy, halved
• 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

1. Preheat oven to 350u0b0. In bowl, whisk together miso paste, 1 tablespoon rice-wine vinegar, honey, and 1 tablespoon low-sodium soy sauce until smooth. Slice tofu into 4 pieces. 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. In bowl, combine ginger, 1 teaspoon low-sodium soy sauce, 1 tablespoon rice-wine vinegar, sesame oil, and crushed red pepper. Slice tofu; serve with bok choy. Drizzle with vinaigrette and sesame seeds.

miso paste, ricewine vinegar, honey, soy sauce, bok choy, grated ginger, soy sauce, ricewine vinegar, sesame oil, red pepper, sesame seeds

Taken from www.myrecipes.com/recipe/miso-glazed-tofu (may not work)