Japanese Sheet Pan Miso Glazed Tofu with Edamame
Savory miso-glazed tofu and edamame roasted with Japanese vegetables on one sheet pan. Easy weeknight dinner in 45 minutes.
Ingredients
- 400g firm tofu, cubed
- 2 cups shelled edamame
- 1 large eggplant, diced
- 2 bell peppers, sliced
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 2 tbsp vegetable oil
- 2 green onions, sliced
- 1 tbsp sesame seeds
Instructions
Preheat oven to 425°F and line a large sheet pan with parchment paper
Press tofu between paper towels to remove excess moisture, then cut into 1-inch cubes
Whisk together miso paste, mirin, rice vinegar, sesame oil, garlic, and ginger to make glaze
Toss tofu cubes with half the glaze and let marinate for 10 minutes
Arrange tofu, edamame, eggplant, and bell peppers on sheet pan, drizzle vegetables with vegetable oil and season with salt
Roast for 25-30 minutes, flipping tofu halfway through cooking
Brush remaining glaze over tofu in last 5 minutes of cooking
Garnish with sliced green onions and sesame seeds before serving
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