Lemon Miso Tofu and Broccoli
Meals

Lemon Miso Tofu and Broccoli

Crispy baked tofu and charred broccoli in a lemon-miso sauce over rice.

Ingredients

Tofu and Broccoli

  • 1 block extra-firm tofu, drained, dried, and cut into 1-inch cubes
  • ⅓ cup cornstarch
  • Salt and black pepper
  • Neutral oil
  • 2 heads broccoli, chopped
  • 6 scallions, thinly sliced
  • Cooked rice

Lemon-Miso Sauce

  • ¾ cup just-boiled water
  • 2 tbsp white miso paste
  • ¼ cup fresh lemon juice
  • 3 tbsp maple syrup
  • 1 tbsp cornstarch
  • ½ tsp salt

Finishers

  • 1-inch piece ginger, peeled and grated
  • 2 tsp toasted sesame oil
  • 3 garlic cloves, finely grated

Instructions

1

Heat oven

Preheat oven to 425°F. High heat helps the tofu crisp instead of steaming.

2

Prep tofu

Pat tofu dry until it feels almost uncomfortably dry. Toss tofu cubes with cornstarch, salt, pepper, and enough oil to coat lightly.

3

Bake tofu

Line a baking sheet with parchment, drizzle lightly with oil, and spread tofu in a single layer with space between pieces. Bake 20–25 minutes, flipping once, until golden and crisp on the edges.

4

Char broccoli

Heat oil in a pan over medium-high heat. Add broccoli, season with salt and pepper, and cook until it has browned, charred edges. Transfer to a plate.

5

Make sauce

Whisk just-boiled water, miso, lemon juice, maple syrup, cornstarch, and salt until smooth.

6

Finish aromatics and sauce

Wipe out the skillet if needed. Add sesame oil, garlic, and ginger and cook about 30 seconds, until fragrant. Pour in sauce and simmer until thick, glossy, and clear, about 3–4 minutes.

7

Combine and serve

Add baked tofu and broccoli to the sauce and toss gently until coated. Serve immediately over rice with scallions on top.

Notes

  • If tofu is not crisp, bake it longer.
  • If broccoli is not charred, it was too gentle.
  • If the sauce gets too thick, splash in hot water.