Miso-Glazed Tofu Bowls
Seared golden tofu cubes and crisp broccoli florets tossed in a mild umami miso sauce, served over hearty quick brown rice.
- Prep: 10 min
- Cook: 18 min
- Total: 28 min
- Servings: 6
- Cuisine: Japanese
- Difficulty: Easy
- Cost: $2.10/serving
Dietary
- Vegetarian
- Vegan
- Pescatarian
- Gluten-Free
- Dairy-Free
- Egg-Free
- Nut-Free
- Low-Sodium
- Low-Fat
- Low-Sugar
- Low-Cholesterol
- Low-Saturated-Fat
- Low-Calorie
Tags
- sauté
- healthy
- quick
- savory
- budget-friendly
- tangy
Ingredients
- 2 package extra-firm tofu (pressed and cut into 3/4-inch cubes)
- 2 tablespoon white miso paste
- 2 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger (minced)
- 3 clove garlic (minced)
- 4 cup broccoli florets (cut into bite-sized pieces)
- 1.5 cup shelled edamame (thawed)
- 2 cup brown rice (quick-cooking)
Instructions
- Cook the quick-cooking brown rice in 4 cups of water according to package instructions until tender, about 12 minutes.
- In a small bowl, whisk together the white miso paste, rice vinegar, minced ginger, minced garlic, and 3 tablespoons of warm water until smooth.
- Heat the sesame oil in a large nonstick skillet over medium-high heat. Add the cubed tofu and cook undisturbed for 5 minutes, then turn and cook another 3 minutes until lightly golden on all sides.
- Add the broccoli florets, shelled edamame, and 2 tablespoons of water to the skillet. Cover and steam for 4 minutes until broccoli is bright green and crisp-tender.
- Pour the prepared miso sauce over the tofu and vegetables, tossing gently for 1 minute until glazed and heated through.
- Spoon warm brown rice into bowls, top with the glazed tofu and vegetables, and pack leftover portions for lunch.
Notes
Store the sauce-tossed tofu and rice in airtight containers for up to 4 days.
Nutrition (per serving)
- Calories: 439
- Protein: 22.6 g
- Carbohydrates: 62.3 g
- Fat: 11.7 g
- Fiber: 6.9 g
- Sodium: 376 mg
- Saturated Fat: 1.2 g
- Sugar: 3.7 g