Miso-Glazed Tofu with Rice

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy tofu coated in a savory-sweet miso glaze, served over steamed rice with tender broccoli for a balanced, satisfying meal. This Asian recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs 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 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 20 min Cook: 25 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Step 2: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil in a bowl until smooth.
  3. Step 3: Place 14 oz pressed tofu cubes on the baking sheet, then brush evenly with the miso glaze, ensuring all sides are coated.
  4. Step 4: Bake for 20-25 minutes, flipping halfway, until tofu is golden and slightly crispy on the edges.
  5. Step 5: Steam 2 cups broccoli florets for 5-7 minutes until bright green and tender-crisp.
  6. Step 6: Serve miso-glazed tofu over 2 cups cooked rice, top with steamed broccoli, drizzle with 1 tbsp soy sauce, and sprinkle with 1 tsp sesame seeds.

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