Miso-Glazed Teriyaki Tofu with Sesame Rice
Crispy miso-glazed tofu served over sesame rice with steamed broccoli for a protein-packed vegetarian meal. This japanese-inspired vegetarian (gluten-free, vegan) ready in about 50 minutes pairs white miso paste, soy sauce, 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
- 1 block (14 oz), pressed and cubed firm tofu
- 2 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1/4 cup vegetable oil
- 2 cups, cooked white rice
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 2 cups, steamed broccoli florets
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, mix 2 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil to make the glaze.
- Step 2: Toss 1 block (14 oz) pressed and cubed firm tofu in the miso glaze until evenly coated. Place on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until golden and crispy.
- Step 3: While tofu bakes, heat 1/4 cup vegetable oil in a large skillet over medium heat. Add 2 cups cooked white rice and 1 tbsp sesame oil, stirring to coat. Cook for 3-4 minutes until rice is heated through and slightly crispy.
- Step 4: Serve the baked tofu over the sesame rice with a side of 2 cups steamed broccoli florets. Sprinkle with 1 tsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Teriyaki Tofu with Sesame Rice take to make?
Total time is about 50 minutes (20 min prep + 30 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 Teriyaki Tofu with Sesame 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Teriyaki Tofu with Sesame 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 Teriyaki Tofu with Sesame 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 Teriyaki Tofu with Sesame Rice gluten-free?
Yes — this recipe is tagged gluten-free, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The miso glaze was divine! My kids loved the tofu, and the sesame rice was a perfect side.
- ★★★★★
Easily one of my favorite tofu recipes. So simple and packed with flavor.
- ★★★★★
This will be a weekly staple. The tofu was crispy and the glaze sticky-sweet.
