Miso-Glazed Baked Tofu with Broccoli and Rice
Tender baked tofu glazed with a savory miso sauce, served over steamed rice with roasted broccoli. This japanese-inspired vegetarian (vegetarian) ready in about 40 minutes pairs pressed and cubed firm tofu, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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
- 14 oz, pressed and cubed firm tofu
- 3 tbsp, white miso paste
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 head, cut into florets broccoli
- 2 cups, cooked brown rice
- 1 tbsp sesame seeds
- to taste salt
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 2 tbsp maple syrup, and 1 tbsp sesame oil until smooth.
- Step 2: Place 14 oz pressed and cubed firm tofu in a baking dish. Pour the miso glaze over the tofu, tossing to coat evenly. Bake for 20 minutes, flipping halfway through.
- Step 3: While tofu bakes, steam 1 head broccoli (cut into florets) for 5-7 minutes until crisp-tender.
- Step 4: Serve baked tofu with 2 cups cooked brown rice and steamed broccoli. Drizzle with any remaining glaze and sprinkle with 1 tbsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Baked Tofu with Broccoli and Rice take to make?
Total time is about 40 minutes (15 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 Miso-Glazed Baked Tofu with Broccoli and Rice?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Miso-Glazed Baked Tofu with Broccoli and Rice?
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 Miso-Glazed Baked Tofu with Broccoli and Rice 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 Miso-Glazed Baked Tofu with Broccoli and Rice 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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
