Miso baked tofu

In this recipe I create two, very similar, sauces for the tofu. This is because the sauce dries as the tofu bakes and we want some sauciness to reach your plate. Serve this with brown sushi rice flavoured with toasted seaweed and spring onion.

This recipe makes 4 portions

2 packs firm tofu

2 teaspoon white miso

1 teaspoon + 1 teaspoon tamari

1 garlic clove

1 teaspoon toasted sesame oil

Juice of 1 lemon

2 teaspoon water

1 teaspoon sesame seeds

Preheat your oven to 220c

Drain the tofu, wrap in a cloth and press with your hands to get out as much water as possible

Cut into large pieces

Using a hand blender blend 1 teaspoon white miso, 1 teaspoon tamari, garlic and the sesame oil

Put the tofu in a tupaware box with the dressing, turn over a few times to cover

Leave to rest for 10 minutes then put on a tray and bake for about 20 minutes till the edges are crispy

Mix 1 teaspoon miso, 1 teaspoon tamari, lemon juice and water, add salt to taste

Pour over the tofu, add the sesame seeds and return to the oven for 10 minutes