I’m not sure how something with such a short ingredient list can be so insanely good. Well actually, I do get it, because every ingredient in the sauce has such a complex flavor (not including the water, of course!). This was one of those dishes that I couldn’t stop talking about. During dinner I not-so-humbly proclaimed I was a genius, the next day I had to text my husband about how much I liked it while eating it for lunch. This recipe is really easy to make. Everything is baked in the oven for hands off cooking, while bringing out the best flavor and texture from the vegetables and tofu. The sauce is as simple as it gets, combine a few ingredients then mix it up with a fork. As an added bonus, clean up is minimal, especially if you use parchment paper. This recipe is really worth trying. You might find that it sneaks its way into your regular rotation! Sweet and tangy hoisin, salty and savory miso, umami rich soy sauce, and funky spicy chili paste are all you need to have the tastiest sauce that packs a punch of flavor. For me, all of these ingredients are pantry staples. I always have at least 2 kinds of miso in the fridge, a mellow light colored miso and a darker, sweeter, earthier miso. For this sauce I chose to use the stronger flavored red miso. Hoisin, which I consider to be the barbecue sauce of China, is fairly easy to find these days, either in well stocked international aisles of your regular grocery store, or at Asian grocery stores. Our local Thai grocery store carries multiple brands, which is good, because I like to avoid ones with high fructose corn syrup and preservatives. This is the one in my fridge (note: this one is not gluten free). Soy sauce (I always use tamari) rounds out the flavor of the sauce and balances the sweetness of the hoisin and miso perfectly. You can use whatever chili sauce you have stocked, I used some fried chili paste sparingly as it packs a crazy amount of heat. Sriracha would also be delicious, though you may be able to add more as it isn’t as spicy.
Tofu, red onion, and baby bok choy are sliced up and dipped in a soy sauce and toasted sesame oil mixture. Tofu and red onion are baked without glaze first. When baked, tofu becomes perfectly chewy and dense. The soy sauce and sesame oil dip bake their way into the tofu, infusing it with flavor. Red onion caramelizes under the heat, becoming soft and sweet. After 20 minutes they are ready for a quick glaze and second trip through the oven. At this time, the baby bok choy, dipped in the soy sauce-sesame oil mixture then brushed with glaze, join for a quick 10 minutes. The leaves wilt quickly in the hot oven, and the the edges start to caramelize. The stem becomes ultra juicy while remaining crunchy. The miso-hoisin glaze bakes into the crevices of the stem and leaves for the most flavorful baby bok choy of your life. Make sure you use a rimmed baking sheet to catch any juice released during baking.
We really loved this miso-hoisin glazed tofu and baby bok choy. It will certainly be entering regular rotation, and we will probably start slathering that glaze on many things. Tempeh, seitan, cabbage, potatoes, eggplant. My mind is racing with the possibilities. I hope you enjoy it! If you make this dish, let me know in the comments, rate it, and/or tag me on Instagram!
Notes:
If you already have a white or chickpea miso and don’t want to add red miso to your pantry, don’t let that stop you from making this dish. Use the milder, lighter colored miso. Not all hoisin sauces are gluten free, so check the ingredients closely if you avoid gluten.
