Miso-baked tofu from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 445) by Mark Bittman

  • miso
  • firm tofu

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • IsaSim on May 02, 2014

    Flavorful, delicious alongside "Chinese Broccoli in Sesame-Sichuan Vinaigrette" from Vegetables from Amaranth to Zucchini.

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