Waffled Miso-Sesame Tofu with Waffled Sticky Rice

Ingredients

• 1 package firm or extra-firm tofu, cut into slices 1-inch thick
• 2 tablespoons canola or vegetable oil
• 1 tablespoon sesame oil, plus more for serving
• 1 teaspoon yellow miso paste
• 1 teaspoon soy sauce, plus more for serving
• Nonstick cooking spray
• 2 cups previously prepared Asian-style short grain rice or Thai sticky rice
• Sriracha, for serving

Directions

1. Heat your waffle iron. If yours lets you choose the heat, turn it to medium. Arrange the tofu slices on paper towels, cover them with additional paper towels, and press with steady, gentle pressure to draw out extra moisture.
2. In a shallow bowl or deep plate, stir together the canola oil, sesame oil, miso paste, and soy sauce. Add the tofu to the mixture, turning the pieces so they are coated. Mist the top and bottom plates of the waffle iron with nonstick cooking spray. Set the tofu in the waffle iron, lower the lid, and cook until it is crisp and golden, about 3 minutes. Continue the same way with the remaining tofu.
3. Coat both plates of the waffle iron again with nonstick cooking spray. Spoon about 1/2 cup of rice onto each section of the waffle iron, packing each one slightly full. Shut the lid and cook until the rice is lightly golden and clings together, about 2 minutes. Repeat with any rice that is left.
4. Cut the tofu and rice along the waffle lines, then pile them into a bowl. Serve with soy sauce, sesame oil, and Sriracha to drizzle at the table.