Miso Baked Tofu

Ingredients:

14 ounces extra firm tofu, cut into strips
3 tablespoons soy sauce
1 tablespoon ginger, minced
1 garlic clove, minced
1 tablespoon honey
juice of 1 small lime
2 tablespoon miso
2 tablespoons rice vinegar
sriracha, to taste
3 tablespoons cornstarch
1 teaspoon sesame oil
1 red bell pepper, sliced
1 head broccoli florets (optional)
kimchi
short grain rice
green onion, chopped
2 teaspoons sesame seeds, toasted

Press the tofu and set place in a single layer.

Combine soy sauce, ginger, garlic, honey, lime, miso, rice vinegar, and sriracha. Pour over the tofu and allow to marinate in the refrigerator a few hours or overnight.

Remove the tofu pieces from the marinade and roll in the cornstarch. Place on a lightly greased pan. Toss remaining marinate with the bell pepper and broccoli. Place on a separate baking sheet. Bake the tofu and the veggies for 30 minutes at 350. Drizzle the sesame oil over the tofu.

Place rice in bowls and arrange the tofu, veggies, and kimchi on top. Sprinkle with the green onion and sesame.