Miso-Soaked Tofu with Sesame Rice
Tofu that absorbs miso broth for 30 minutes, then baked until golden, served atop rice soaked in sesame-infused broth. This japanese-inspired vegetarian (gluten-free) ready in about 63 minutes pairs white miso paste, short-grain rice, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp white miso paste
- 1 cup short-grain rice
- 1 tbsp sesame oil
- 2 cups water
- 1 tsp toasted sesame seeds
Instructions
- Step 1: In a shallow dish, whisk 3 tbsp white miso paste with 1/4 cup water until smooth. Add 14 oz cubed tofu and gently toss to coat completely, then marinate for 30 minutes at room temperature.
- Step 2: Rinse 1 cup short-grain rice under cold water until water runs clear, then place in a pot with 2 cups water and 1 tbsp sesame oil. Bring to a boil, cover tightly, and reduce heat to low for 18 minutes.
- Step 3: Preheat oven to 400°F (200°C). Arrange marinated tofu cubes in a single layer on a parchment-lined baking sheet and bake for 20 minutes until edges are golden and slightly crispy.
- Step 4: After rice cooks, let it rest, covered, for 5 minutes, then gently fluff with a fork. Stir 1 tsp toasted sesame seeds into the rice.
- Step 5: Serve tofu over sesame rice, spooning any remaining miso broth from the baking sheet over the top.
Frequently asked questions
How long does Miso-Soaked Tofu with Sesame Rice take to make?
Total time is about 63 minutes (25 min prep + 38 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-Soaked 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-Soaked 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-Soaked 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-Soaked Tofu with Sesame Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So simple and delicious! Perfect for a weeknight dinner.
- ★★★★★
The sesame rice was a game-changer. Will make this again and again.
- ★★★★★
Loved it! My family devoured this dish, and the miso flavor was perfect.
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