Chinese Soy-Glazed Tofu with Japanese Miso Broth
Soy-glazed tofu simmered in a rich Japanese miso broth, garnished with scallions and sesame seeds. This chinese-inspired asian (vegetarian, gluten-free) ready in about 45 minutes pairs firm tofu, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g firm tofu
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp miso paste
- 500ml vegetable broth
- 2 scallions
- 1 tbsp sesame seeds
Instructions
- Step 1: Press the 300g firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Place in a bowl and add 3 tbsp soy sauce, 2 tbsp mirin, and 1 tbsp miso paste. Stir to coat evenly, cover with plastic wrap, and refrigerate for 1 hour. Tip: Pressing the tofu ensures it absorbs the marinade better and holds its structure during cooking.
- Step 2: In a medium pot, pour 500ml vegetable broth and bring to a gentle simmer over medium heat, stirring occasionally. Add the marinated tofu cubes and stir gently to submerge them. Cook for 10 minutes, or until the tofu is tender and the broth is fragrant. Tip: Avoid boiling the broth—high heat can cause the tofu to break apart.
- Step 3: Meanwhile, thinly slice 2 scallions into 1/2-inch rounds. Once the broth and tofu are ready, ladle the mixture into serving bowls. Top with the scallion slices and sprinkle 1 tbsp sesame seeds over the surface. Serve immediately while hot. Tip: For extra flavor, toast the sesame seeds in a dry pan for 1-2 minutes before adding them.
Equipment for this recipe
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Frequently asked questions
How long does Chinese Soy-Glazed Tofu with Japanese Miso Broth take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chinese Soy-Glazed Tofu with Japanese Miso Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Chinese Soy-Glazed Tofu with Japanese Miso Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chinese Soy-Glazed Tofu with Japanese Miso Broth for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chinese Soy-Glazed Tofu with Japanese Miso Broth vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
