Name: Tofu With Rice and Miso-Maple Dressing
Yield: 4 Servings
Ingredients: 1 14-oz. package firm tofu, drained, patted dry; 1 1" piece ginger, peeled, finely grated; ¼ cup plus 2 Tbsp. nama shoyu, coconut aminos, or soy sauce; 2 Tbsp. pure maple syrup, divided; 2 tsp. toasted sesame oil, divided; 5 Tbsp. cornstarch; 2 scallions, thinly sliced; 1 small garlic clove, finely grated; 1 Tbsp. white miso; 1 Tbsp. unseasoned rice vinegar; ½ tsp. crushed red pepper flakes; Steamed white rice (for serving); 2 medium carrots, peeled, cut into matchsticks; 1 cup cooked shelled edamame; 1 Tbsp. toasted sesame seeds; Cilantro leaves with tender stems (for serving)

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Photo by Emma Fishman, Food Styling by Adriana Paschen, Prop Styling by Elizabeth Jaime

Chef Sophia Roe, the host of Counter Space on Vice, knows exactly how to get tofu crispy and flavorful: Add cornstarch to the marinade so the tofu cubes develop a nice crust in the oven (without the mess of stovetop frying). The nama shoyu or coconut aminos called for in this recipe are both substitutes for soy sauce (which you can also use) that are naturally lower in sodium yet still deliver deep, rich umami flavor. Nama shoyu is unpasteurized soy sauce, which means it contains wheat; coconut aminos are made by fermenting coconut blossom nectar, making it a gluten-free alternative.

Recipe notes

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