Miso Sesame Tofu With Cucumber Crunch Bowl (Printable)

Crispy miso-sesame tofu with crunchy cucumber, fresh vegetables, and creamy tahini dressing over fluffy grains.

# List of ingredients:

→ Tofu

01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp white miso paste
03 - 2 tbsp soy sauce
04 - 1 tbsp toasted sesame oil
05 - 1 tbsp maple syrup
06 - 1 tbsp rice vinegar
07 - 1 tbsp sesame seeds

→ Vegetables

08 - 2 small cucumbers, thinly sliced
09 - 2 medium carrots, julienned
10 - 1 red bell pepper, thinly sliced
11 - 2 cups cooked brown rice or quinoa
12 - 1 cup shelled edamame, cooked
13 - 2 green onions, sliced

→ Dressing

14 - 2 tbsp tahini
15 - 1 tbsp soy sauce
16 - 1 tbsp rice vinegar
17 - 1 tsp maple syrup
18 - 1 tsp grated fresh ginger
19 - 2–3 tbsp water (to thin)

→ Garnish

20 - 2 tbsp roasted peanuts or cashews, roughly chopped
21 - 1 tbsp sesame seeds
22 - Fresh cilantro or mint leaves (optional)

# Steps:

01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Cut the pressed tofu into 3/4-inch cubes.
03 - In a bowl, whisk together white miso paste, soy sauce, toasted sesame oil, maple syrup, rice vinegar, and sesame seeds.
04 - Toss the tofu cubes in the marinade, ensuring all sides are coated. Spread tofu on the prepared tray.
05 - Bake for 20 minutes, turning halfway, until golden and slightly crisp.
06 - While tofu bakes, prepare vegetables: slice cucumbers, julienne carrots, slice bell pepper, and cook edamame as needed.
07 - Whisk together tahini, soy sauce, rice vinegar, maple syrup, grated ginger, and water to make a smooth dressing.
08 - Divide rice or quinoa among 4 bowls. Top with cucumber, carrot, bell pepper, edamame, and baked tofu.
09 - Drizzle with tahini dressing, garnish with nuts, sesame seeds, and herbs if desired. Serve immediately.

# Expert Advice:

01 -
  • The contrast between warm crispy tofu and cool crunchy vegetables creates this incredible texture dance in every bite
  • Everything can be prepped ahead so weeknight lunches feel like something you ordered from your favorite takeout spot
02 -
  • Do not skip pressing the tofu because even ten minutes with a heavy skillet on top transforms the texture from spongy to substantial
  • The tahini dressing will look terrifyingly thick at first but keep adding water and it will suddenly emulsify into velvety perfection
03 -
  • Double the tofu and dressing recipe because the leftovers make incredible lunch wraps the next day
  • If your tahini separates into a hard paste at the bottom of the jar whisk in a teaspoon of warm water before measuring

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