Miso Tofu Bowl

Crispy baked tofu glazed with sweet-savory miso, served over steamed rice with quick-pickled cucumber, edamame, and shredded carrot. A satisfying plant-based bowl with deep umami flavor in every bite.

By YumYum Editorial · Healthy & Wellness

Prep: 20 min · Cook: 25 min · Total: 45 min · Serves 4

Ingredients

• 1 (14 oz) block extra-firm tofu, pressed and cubed
• 2 tablespoons cornstarch
• 2 tablespoons neutral oil (avocado or vegetable)
• 2 tablespoons white miso paste
• 1 tablespoon rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 cup jasmine or short-grain rice, rinsed
• 1 3/4 cups water
• 1 cup shelled edamame, steamed
• 1 cup shredded carrot
• 1/2 English cucumber, thinly sliced
• 2 scallions, sliced
• 1 teaspoon toasted sesame seeds

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. Toss the pressed tofu cubes with cornstarch and 1 tablespoon oil until evenly coated.
3. Spread the tofu on the baking sheet and bake for 20-25 minutes, flipping halfway, until golden and crisp on the edges.
4. Meanwhile, combine the rice and water in a saucepan, bring to a boil, cover, reduce heat, and simmer 15 minutes until tender; let steam off heat for 5 minutes.
5. Whisk together the miso paste, rice vinegar, maple syrup, soy sauce, sesame oil, and remaining tablespoon of neutral oil to make the miso glaze.
6. Once the tofu is crisp, toss it in a bowl with half the miso glaze until fully coated.
7. Divide the rice among bowls and top with glazed tofu, edamame, shredded carrot, and cucumber slices.
8. Drizzle with the remaining miso glaze, sprinkle with scallions and sesame seeds, and serve.