Japanese Miso-Glazed Tofu Salad with Mexican Corn and Mediterranean Olives
A savory Japanese tofu salad with sweet Mexican corn and a briny touch of Mediterranean olives. This japanese-inspired salads (vegetarian) ready in about 25 minutes pairs tofu, corn kernels, olives into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 270 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. 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
- 1 cup tofu
- 1/2 cup corn kernels
- 1/4 cup olives
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 1 tbsp lime juice
Instructions
- Step 1: Combine 1 tbsp miso paste and 1 tbsp soy sauce in a small bowl. Use a fork to mash the miso paste until smooth, then add the soy sauce and stir until well combined. Add the 1 cup tofu and toss until evenly coated, ensuring the glaze clings to all sides. Tip: For better adhesion, press the tofu for 15 minutes to remove excess moisture before glazing.
- Step 2: In a large mixing bowl, add the glazed tofu, 1/2 cup corn kernels, and 1/4 cup olives. Use a spatula to gently fold the ingredients together until the tofu is evenly distributed among the corn and olives. Tip: If the tofu is too soft, it may clump; pressing it beforehand helps maintain a firmer texture.
- Step 3: Pour 1 tbsp lime juice over the salad and toss thoroughly until all ingredients are evenly coated and the lime juice is fully incorporated. Tip: For a more vibrant flavor, zest the lime and sprinkle it over the salad before tossing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese Miso-Glazed Tofu Salad with Mexican Corn and Mediterranean Olives take to make?
Total time is about 25 minutes (15 min prep + 10 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 Japanese Miso-Glazed Tofu Salad with Mexican Corn and Mediterranean Olives?
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 tofu from drying out.
Can I substitute ingredients in Japanese Miso-Glazed Tofu Salad with Mexican Corn and Mediterranean Olives?
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 Japanese Miso-Glazed Tofu Salad with Mexican Corn and Mediterranean Olives for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Japanese Miso-Glazed Tofu Salad with Mexican Corn and Mediterranean Olives vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
