One-Pot Miso-Glazed Tofu with Broccoli and Rice
Savory miso glaze coats crispy tofu and tender broccoli in a single pot with fluffy rice. This japanese-inspired one pot (gluten-free) ready in about 35 minutes pairs block, pressed and cubed firm tofu, cut into florets broccoli, rinsed short-grain rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 cubed firm tofu
- 2 cups, cut into florets broccoli
- 1 cup, rinsed short-grain rice
- 2 tbsp white miso miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 1 1/2 cups water
- 3, sliced diagonally green onions
- 1 tsp sesame seeds
Instructions
- Step 1: In a medium pot, combine 1 cup rinsed short-grain rice, 1 1/2 cups water, and 1 tbsp rice vinegar. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and water absorbed.
- Step 2: While rice cooks, heat a skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 8 minutes, flipping once, until golden and crispy on all sides.
- Step 3: In a small bowl, whisk 2 tbsp white miso, 1 tbsp maple syrup, and 1 tsp toasted sesame oil. Stir 2 cups broccoli florets into the tofu skillet, then pour miso mixture over everything. Cook for 5 minutes, stirring occasionally, until broccoli is tender-crisp and sauce thickens.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Miso-Glazed Tofu with Broccoli and Rice take to make?
Total time is about 35 minutes (10 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 One-Pot Miso-Glazed 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 cut into florets broccoli from drying out.
Can I substitute ingredients in One-Pot Miso-Glazed 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 One-Pot Miso-Glazed 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 One-Pot Miso-Glazed Tofu with Broccoli and 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
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
