Miso-Ginger Tofu and Vegetables en Papillote
62 min · 8 steps
Hard: over 60 min or 12+ steps
About this dish
Firm tofu, pressed and marinated in white miso, sesame oil and ginger, concentrates umami into every bite, while the sealed parchment parcel steams the vegetables to silky tenderness and traps every drop of aromatic liquid.
Allergy Info
Gluten, Soya, Sesame
Diet Info
Vegetarian, Vegan
Ingredients
Fresh Produce
- Fresh Gingerfinely grated1 tbsp
- Garlic clovesfinely grated2 cloves
- Carrotspeeled and cut into thin julienne matchsticks2 medium
- Tenderstem Broccolitrimmed and halved lengthways200 g
- Courgettecut into thin half-moons1 medium
- red bell pepperdeseeded and thinly sliced1 whole
- Spring onionscut into 5cm batons4 stalks
- Fresh coriander leavesto finish1 small handful
- Limecut into wedges, to serve1 whole
Plant Proteins
- Firm tofupressed and cut into 1cm slabs600 g
Spices & Seasonings
- Fine sea salt0.5 tsp
- White pepper0.25 tsp
- Toasted sesame seedsto finish1 tsp
Oils & Condiments
- White miso paste2 tbsp
- Low-sodium soy sauce2 tbsp
- Toasted sesame oil1 tbsp
- Rice vinegar1 tbsp
- Maple syrup1 tsp
- Extra-virgin olive oil2 tbsp
Utensils
- Baking tray
- Parchment paper
- Large mixing bowl
- Kitchen scissors
- Shallow bowl
Method
Whisk together the miso paste, soy sauce, sesame oil, rice vinegar, ginger, garlic and maple syrup in a shallow bowl until fully combined. Add the tofu slabs and turn gently to coat on all sides.
Cover and refrigerate for at least 2 hours, or up to 12 hours, to let the marinade penetrate.
Preheat the oven to 200°C, or 180°C for a fan oven, or 400°F. Cut four sheets of parchment paper about 40 x 50cm each. Fold each sheet in half and open it back out so you have a clear crease down the centre.
Toss the carrots, broccoli, courgette, red pepper and spring onions in a large bowl with the olive oil, salt and white pepper until evenly coated.
Divide the vegetables equally among the four parchment sheets, piling them just to one side of the crease. Lay the marinated tofu slabs over the vegetables and spoon any remaining marinade over the top.
Fold the parchment over the filling so the edges meet. Starting at one corner, make small overlapping pleats along the open edges to form a tight sealed parcel, finishing with a twist or tuck at the tip so no steam can escape.
Place the parcels on two baking trays and bake for 22 minutes, until they are puffed and golden at the edges — you should hear a gentle hiss of steam when you press lightly on the outside.
Transfer each parcel to a plate and cut open carefully at the table using scissors, directing the first cut away from you to release the hot steam safely. Finish with sesame seeds, fresh coriander and a lime wedge.