Sesame-Miso Glazed Tofu with Sautéd Kale

I’ve talked about how much I love kale in a previous post already, so I won’t go on ad nauseam… although I certainly could. Suffice it to say, kale is awesome for a lot of reasons.

You should end up with a fair amount of leftover miso marinade/glaze. You could use it to marinate more tofu in and save it for later. What I did was roast some potatoes (with a bit of olive oil, a tiny pinch of salt and pepper) and then tossed them in the marinade during the last 3 or 4 minutes of roasting. It’s a good idea to add miso towards the end of any cooking process, because natural miso contains healthy microorganisms that can get destroyed with over-cooking.

Extra-firm organic tofu
3 tablespoons dark miso
3 tablespoons organic cane sugar
2 tablespoons white wine vinegar (or rice vinegar)
2 tablespoons water
1½ tablespoons toasted sesame oil
1 teaspoon tamari (or other good quality soy sauce)
½ teaspoon sambal oelek (or your favourite hot chili sauce)


1. Take your 350 gram package of extra-firm tofu and cut it in half vertically, right down the middle. Take the half and cut it into 8 even triangles like in the picture below. Save the other half for a later use.
2. In a bowl, mix together the miso, cane sugar, vinegar, water, sesame oil, tamari, and sambal oelek. Whisk well until sugar is dissolved. Pour marinade over the tofu pieces and gently toss to coat. Cover and refridgerate for at least 10 hours.
3. Preheat oven to 400 degrees Fahrenheit and set the oven rack to the highest position, closest to the element.
4. Remove tofu and gently scrape off excess marinade. Heat about a teaspoon of olive oil in a skillet over medium heat. Sauté each piece off tofu for about 4 minutes on each side. Remove from skillet and let sit for a few minutes. (This would be a good time to start the sautéd kale below).
5. On a baking tray lined with parchment paper, baste the cooked tofu slices on each side with the marinade. Bake in the oven for about three minutes, until the miso marinade is just beginning to bubble. Remove from oven and serve with a cooked grain and the kale recipe below.

Sautéd Kale:
2 teaspoons rice vinegar
1 teaspoon organic cane sugar
1 teaspoon tamari (or other good quality soy sauce)
½ teaspoon toasted sesame oil
Pinch of chili flakes
2 teaspoons olive oil
1 small clove garlic, minced
4 cups kale, packed, copped

1. In a small bowl, mix together the tamari, rice vinegar, cane sugar, sesame oil, and chili flakes. Whisk well until the sugar is dissolved. Set aside for later.
2. In a large skillet heat olive oil over medium-low heat. Add the garlic and sauté, stirring constantly, for about a minute. Don’t burn.
3. Add the kale and stir well, making sure it’s well coated in the oil and garlic. Cook for about 2 minutes.
4. Add the sugar and vinegar mixture and turn heat down to low. Cook for another 2 or 3 minutes, stirring often, until kale is beginning to wilt. Remove from heat.
5. Take some cooked grains (I used brown basmati rice) and top it with the cooked kale and a few miso-glazed tofu steaks.
Serves: 2 to 3


1 Response to “Sesame-Miso Glazed Tofu with Sautéd Kale”

  1. 1 Potato and Cucumber Salad « Vegan Eats Trackback on April 28, 2010 at 2:49 pm

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My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

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All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

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