Miso Ginger Tofu With Sesame Broccoli (Printable)

Crispy miso-ginger tofu paired with roasted sesame broccoli and crunchy almonds for a satisfying plant-based meal.

# List of ingredients:

→ For the Miso Ginger Tofu

01 - 14 oz firm tofu, pressed and cubed
02 - 2 tbsp white miso paste
03 - 1 tbsp freshly grated ginger
04 - 2 tbsp soy sauce (or tamari for gluten-free)
05 - 1 tbsp maple syrup
06 - 1 tbsp rice vinegar
07 - 1 tbsp toasted sesame oil
08 - 2 tbsp cornstarch
09 - 2 tbsp vegetable oil for frying

→ For the Sesame Broccoli Crunch

10 - 1 large head broccoli, cut into small florets (~14 oz)
11 - 1 tbsp olive oil
12 - 1/4 tsp sea salt
13 - 2 tbsp sesame seeds, white or black
14 - 1/2 cup slivered almonds or cashews
15 - 2 spring onions, thinly sliced
16 - 1 small red chili, finely sliced (optional)

→ To Serve

17 - Steamed jasmine or brown rice (optional)
18 - Extra soy sauce for drizzling
19 - Fresh cilantro or coriander leaves

# Steps:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Whisk together miso paste, ginger, soy sauce, maple syrup, rice vinegar, and sesame oil in a bowl until smooth.
03 - Gently toss tofu cubes in the miso-ginger marinade. Let sit for 10 minutes to absorb flavors.
04 - Sprinkle cornstarch over marinated tofu and toss to coat evenly.
05 - Heat vegetable oil in a large skillet over medium-high heat. Fry tofu cubes until golden and crisp on all sides, about 5-7 minutes. Transfer to a paper towel-lined plate.
06 - Toss broccoli florets with olive oil and sea salt. Spread on the prepared baking sheet.
07 - Roast broccoli for 12-15 minutes until edges are lightly charred and tender.
08 - During the last 5 minutes of roasting, sprinkle sesame seeds and slivered almonds or cashews over the broccoli. Return to oven until nuts are golden and seeds are fragrant.
09 - Combine roasted broccoli, nuts, and sesame seeds in a large serving bowl. Add spring onions and chili if using. Top with miso ginger tofu. Garnish with fresh cilantro and a drizzle of soy sauce. Serve with rice if desired.

# Expert Advice:

01 -
  • The tofu gets impossibly crispy while staying tender inside, like little umami bombs that make you forget you are eating plant-based protein
  • The roasted broccoli with sesame and nuts creates this incredible crunch contrast that keeps every bite interesting
  • That miso-ginger sauce doubles as a marinade and a finishing glaze, meaning less cleanup and more flavor
02 -
  • Do not overcrowd the pan when frying the tofu or the cubes will steam instead of crisp up, and nobody wants sad, soggy tofu
  • The cornstarch coating might look thick and pasty before frying, but it transforms into that beautiful golden crust once it hits the hot oil
  • Let the tofu drain on paper towels after frying so it stays crisp instead of getting steamed by its own moisture
03 -
  • Use a cast-iron skillet for frying the tofu if you have one, it holds heat better and creates an even crispier crust
  • Let the roasted broccoli rest for 5 minutes after coming out of the oven so the nuts get extra crunchy

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