Miso-Marinated Tofu with Seaweed Broth

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 drafted and published.

Silken tofu soaked in a savory miso paste, then simmered in a delicate seaweed broth. This Japanese-inspired vegetarian recipe, ready in about 50 minutes, pairs firm tofu, white miso paste, dashi stock 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.

Prep: 35 min Cook: 15 min Serves 2 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu between paper towels for 15 minutes to remove excess water. Cut into 1-inch cubes and place in a shallow dish.
  2. Step 2: Mix 3 tbsp white miso paste with 1 tbsp water until smooth. Pour over tofu, ensuring every cube is coated. Marinate at room temperature for 30 minutes.
  3. Step 3: Heat 2 cups dashi stock in a saucepan until simmering. Add wakame seaweed and simmer 2 minutes until softened.
  4. Step 4: Gently add marinated tofu cubes to the broth, cooking 8 minutes on low heat. Drizzle with 1 tsp sesame oil, top with sliced green onions, and serve warm.

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