Miso Maple Tofu Sesame Snap Pea (Printable)
Crispy glazed tofu with fresh vegetable slaw in sesame dressing
# List of ingredients:
→ For the Miso Maple Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp white miso paste
03 - 2 tbsp pure maple syrup
04 - 1 tbsp soy sauce
05 - 1 tbsp rice vinegar
06 - 1 tbsp toasted sesame oil
07 - 1 tbsp neutral oil
08 - 1 tbsp cornstarch
→ For the Sesame Snap Pea Crunch Slaw
09 - 1 cup sugar snap peas, thinly sliced on the diagonal
10 - 2 cups red cabbage, finely shredded
11 - 1 large carrot, julienned or shredded
12 - 3 spring onions, thinly sliced
13 - 2 tbsp toasted sesame seeds
14 - 1/4 cup fresh cilantro, roughly chopped
→ For the Sesame Dressing
15 - 2 tbsp rice vinegar
16 - 1 tbsp toasted sesame oil
17 - 1 tbsp soy sauce
18 - 1 tbsp maple syrup
19 - 1 tsp grated fresh ginger
20 - 1 tsp Dijon mustard
21 - Pinch of salt & black pepper
# Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, and toasted sesame oil until smooth. Set aside 2 tablespoons of this mixture for glazing.
03 - Add cubed tofu to the bowl and gently toss to coat. Sprinkle with cornstarch and toss again until evenly coated.
04 - Arrange tofu cubes in a single layer on the prepared baking sheet. Drizzle with neutral oil. Bake for 25-30 minutes, flipping halfway, until golden and crisp.
05 - In the last 5 minutes of baking, remove tofu, brush with reserved miso maple glaze, and return to oven to caramelize.
06 - While tofu bakes, prepare the slaw: In a large bowl, combine snap peas, cabbage, carrot, spring onions, sesame seeds, and cilantro.
07 - For the dressing, whisk together rice vinegar, sesame oil, soy sauce, maple syrup, ginger, Dijon mustard, and a pinch of salt and pepper. Pour over the slaw and toss to coat.
08 - To serve, divide slaw among plates, top with miso maple tofu, and garnish with extra sesame seeds and cilantro if desired.
# Expert Advice:
01 -
- The crispy tofu exterior gives way to this impossibly tender inside, like biting into something that took hours but actually took minutes
- That miso maple glaze becomes this sticky, caramelized magic that makes you forget you're eating tofu at all
- The fresh snap pea slaw cuts through the richness with this incredible crunch that keeps every bite interesting
02 -
- Don't skip pressing the tofu—I tried it once out of impatience and ended up with soggy, sad cubes that never crisped up properly
- The glaze will burn if left too long under the broiler, so watch closely in those final 5 minutes like a hawk
- Slice your snap peas thinly on the diagonal—thick chunks make the slaw feel heavy and clunky instead of fresh and light
03 -
- Cut your tofu into slightly larger cubes than you think you need—they shrink as moisture releases, and too-small cubes can become chewy rather than crispy
- Tamari works perfectly if you need this to be gluten-free, and honestly, I sometimes prefer its slightly deeper flavor