One-Pot Miso-Glazed Tofu with Rice and Broccoli

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A savory, umami-rich tofu dish with miso glaze and steamed rice, featuring tender broccoli for a complete weeknight dinner. This Japanese-inspired one-pot recipe (vegetarian, gluten free), ready in about 30 minutes, pairs firm tofu, jasmine rice, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 14 oz, pressed and cut into 1-inch cubes firm tofu
• 1 cup, rinsed jasmine rice
• 1.5 cups vegetable broth
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 2 cups broccoli florets

Instructions

1. Step 1: In a medium pot with a tight-fitting lid, combine 1 cup rinsed jasmine rice, 1.5 cups vegetable broth, and 3 tbsp white miso paste. Stir until miso dissolves completely.
2. Step 2: Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes.
3. Step 3: Stir in 2 tbsp rice vinegar, 2 tbsp maple syrup, 1 tbsp soy sauce, 1 tbsp sesame oil, 14 oz pressed and cubed firm tofu, and 2 cups broccoli florets. Cover and cook for 5-7 minutes until rice is tender and broccoli is crisp-tender, stirring once halfway through.