Ingredients

• 3 tablespoon mirin, or dry sherry (see Note)
• 3 tablespoon miso, preferably dark (see Note)
• 2 tablespoon minced fresh ginger
• 1 tablespoon lemon juice
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon sugar
• 1 teaspoon chile-garlic sauce
• 1/2 teaspoon sesame oil
• 14 ounces extra-firm tofu, preferably water-packed
• 1 small green cabbage, cored and cut into 8 wedges
• 2 large red bell peppers, seeded and sliced
• 1 bunch scallions, trimmed and thinly sliced
• 1 1/2 tablespoon sesame seeds, toasted (see Tip)

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Cooking Directions

Step 1

Whisk mirin (or sherry), miso, ginger, lemon juice, soy sauce, sugar, chile-garlic sauce and oil in a small bowl until blended. Drain and rinse tofu; pat dry. Cut the block into eight 1/2-inch-thick slabs. Arrange the tofu slices in a single layer in a shallow nonreactive pan; pour 1/3 cup of the marinade over it, turning to coat. Cover and marinate in the refrigerator for 30 minutes to 1 hour.

Step 2

Preheat oven to 425°F. Coat a 9-by-13-inch roasting pan with cooking spray. Arrange cabbage wedges, cut-side down, in 2 rows. Scatter bell peppers around the cabbage. Sprinkle with scallions. Pour the remaining marinade over the vegetables. Cover tightly with foil. Bake the vegetables until tender, 25 to 35 minutes.

Step 3

When the vegetables are tender, overlap the tofu slices in the center of the pan and baste with any pan juices. Roast, uncovered, until the tofu is heated through, 12 to 15 minutes more. Sprinkle with sesame seeds and serve.