Black Rice

  • 1 cup black rice

Tofu + marinade

  • 1 lb firm tofu cut the long way into 6 pieces, about ⅜"
  • ½ cup soy or tamari sauce
  • ¾-1 cup rice vinegar (use 1 cup if you like your tofu a little tangy)
  • 1 cup water
  • 1 tbsp fresh garlic chopped
  • 2 tbsp fresh ginger chopped or grated
  • ¼ cup sesame oil
  • 2 tbsp sugar

Chili Miso Sauce

  • 1 tbsp miso paste (I used white miso)
  • 1 tbsp chili garlic oil (optional if you like it spicy)
  • 1 tbsp soy sauce (see notes)
  • 2 tbsp rice vinegar
  • 1 tbsp ginger finely grated or chopped
  • 1 tbsp fresh garlic minced
  • 1 tsp sesame seeds
  • 1 tbsp sesame oil
  • 2 tbsp agave
  • 2 scallions or spring onions chopped

To Finish

  • more chili oil for topping
  • spring onions or scallions chopped for topping
Tofu doesn't get a lot of love in our meat-eating world. But our plant-based chef Makini Howell says tofu is a lot more exciting than you might think.


Black Rice

  • Cook black rice according to package directions. Jade rice or any rice really is great with this dish, I like black because its very dramatic.

Tofu + Marinade

  • In a baking dish or a bowl layer your tofu and marinade. Let sit in the juices for 4-6 hours or overnight.

Chili Miso Sauce

  • Whisk all ingredients together and set aside (this makes tasty salad dressing as well!)


  • Pan fry tofu in vegetable or sesame oil for added flavor until golden brown and a little sticky from the soy sauce. Arrange tofu on a plate and top with miso glaze, chili oil, and chopped scallions. Serve with steamed black rice.