Miso-Glazed Tofu Tray Bake with Sweet Potato and Tenderstem
Makes 1 serving

INGREDIENTS
180 g Firm tofu (Weighed after pressing. Silken tofu is about half the calories and protein.)
1 tbsp (18 g) White miso paste
1 tsp (7 g) Maple syrup
2 tsp (10 g) Tamari
1 tsp (4 g) Toasted sesame oil
1 tsp Rice vinegar
2 cloves, about 6 g Garlic
150 g Sweet potato (Raw, peeled weight.)
120 g Tenderstem broccoli
5 g Rapeseed oil
1 tsp (5 g) Sesame seeds

METHOD
1. Heat the oven to 210°C. Cut the sweet potato into 2 cm chunks, toss with the rapeseed oil and salt and roast on a tray for fifteen minutes.
2. Whisk the miso, maple, tamari, sesame oil, vinegar and crushed garlic into a glaze. Cut the pressed tofu into thick slabs and brush them on both sides.
3. Add the tofu and the tenderstem to the tray and roast for another twenty minutes, brushing the tofu with the remaining glaze halfway.
4. Sesame seeds over the top. The glaze should be dark at the edges and the tenderstem tips crisp.

Contains soya and sesame.
Miso made with barley carries gluten. White rice miso does not.

RECIPE NOTES
The glaze burns before the tofu is done if it goes on at the start, so the sweet potato gets a head start and the tofu joins later.
Miso is salty enough that the tamari is there for colour more than seasoning. Check any shop miso for barley; most white miso is rice-based and carries no gluten, but not all.

Full recipe: https://www.getfuel8.com/recipes/miso-tofu-tray-bake-sweet-potato
