Miso-Maple Glazed Tofu and Vegetables
Miso-Maple Glazed Tofu and Vegetables
Miso-Maple Glazed Tofu and Vegetables is a Japanese recipe categorized as main course, with 20 min of prep, 20 min of cooking, and 40 min total. It yields 4 servings.
Golden-browned tofu cubes are bathed in a lacquered miso-maple glaze and mingled with seasonal vegetables for a cozy, elevated plant-forward centerpiece that celebrates umami and caramel warmth.
- The glaze layers mellow miso depth with maple sweetness and a hint of chili for balanced spice.
- Broccoli, red pepper, and snap peas stay crisp-tender, echoing the tofu’s glazed edges for harmony in texture.
- Serve over steamed rice or soba to let every drop of glaze shine.
Nutritional Information
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 220 kcal | 11% |
| Protein | 11.9 g | 23% |
| Fat | 12.8 g | 19% |
| Fiber | 2.0 g | 7% |
| Sodium | 618 mg | 26% |
Ingredients
- 1 lb extra-firm tofu, pressed and cut into 1-inch cubes (450g)
- 2 tablespoons cornstarch (16g)
- 2 tablespoons neutral oil, divided (30mL)
- 1 1/2 cups broccoli florets (135g)
- 1 red bell pepper, sliced (150g)
- 1 cup snap peas (120g)
- 2 tablespoons white miso paste (36g)
- 2 tablespoons pure maple syrup (30mL)
- 2 tablespoons low-sodium soy sauce (30mL)
- 1 tablespoon rice vinegar (15mL)
- 1/4 cup water (60mL)
- 2 teaspoons fresh ginger, grated (10g)
- 2 garlic cloves, minced (6g)
- 1 teaspoon toasted sesame oil (5mL)
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds (9g)
Utensils
- Large skillet
- Cutting board
- Chef’s knife
- Tofu press
- Small bowl
- Whisk
- Measuring cups
- Measuring spoons
- Grater
- Spatula
- Plate
Step by Step Instructions
- Pat the pressed tofu dry and toss the cubes with the cornstarch until evenly coated.
- Heat 1 tablespoon neutral oil in a large nonstick skillet over medium-high heat and cook the tofu for 8 to 10 minutes, turning occasionally, until crisp and golden; transfer it to a plate.
- Add the remaining 1 tablespoon neutral oil, broccoli, bell pepper, and snap peas and stir-fry for 4 to 5 minutes, until crisp-tender.
- Whisk the white miso paste, maple syrup, soy sauce, rice vinegar, water, ginger, and garlic until smooth.
- Pour the miso-maple sauce into the skillet and boil for 1 minute, until slightly reduced.
- Return the tofu and toss for 1 to 2 minutes, until the cubes and vegetables are evenly glazed.
- Remove the Miso-Maple Glazed Tofu and Vegetables from the heat, drizzle with the toasted sesame oil, and finish with the green onions and sesame seeds.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Miso-Maple Glazed Tofu and Vegetables into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Miso-Maple Glazed Tofu and Vegetables gently in a covered skillet over low to medium-low heat with a small splash of the original sauce to retain moisture and flavor. Turn or stir as needed for even heating and verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
paper towels, chef's knife, cutting board, measuring tools, mixing bowl, whisk, large nonstick skillet, spatula.
Use the recipe’s texture and color cues, then check the thickest or densest piece before removing the dish from heat.
Prep time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes. Timing reflects the listed method; begin checking at the recipe's objective doneness cue.
Cooking Questions & Helpful Tips
How do I make the tofu crisp?
Press it thoroughly, pat it dry, coat it evenly with the measured cornstarch, use a hot nonstick skillet, and leave space between the cubes so they sear instead of steam.
What can replace white miso?
Replace the 2 tablespoons white miso with 1 1/2 tablespoons yellow miso. Taste before adding more soy sauce because yellow miso can be saltier.
Can I replace maple syrup?
Replace the 2 tablespoons maple syrup with 1 1/2 tablespoons honey if the dish does not need to remain vegan. The glaze will be slightly thicker and more floral.
Can I use different vegetables?
Replace the broccoli, bell pepper, and snap peas with 3 1/2 cups of similarly sized mushrooms, bok choy stems, carrots, or green beans and stir-fry until crisp-tender.
Variations & Serving Suggestions
- Replace white miso with 1 1/2 tablespoons yellow miso.
- Replace maple syrup with 1 1/2 tablespoons honey for a non-vegan version.
- Replace the listed vegetables with 3 1/2 cups similarly sized quick-cooking vegetables.
These tweaks keep the dish vibrant while letting you tailor the texture, spice level, and presentation to every craving.
Miso-Maple Glazed Tofu and Vegetables is a glossy, umami-rich tofu stir-fry where miso-maple glaze meets crisp broccoli, red pepper, and snap peas for a sweet-savory celebration of textures and color. Make it when you want a quick, impressive plant-forward dinner that feels indulgent yet grounded in pantry staples. Perfect for weeknight heroes craving restaurant-worthy comfort with minimal fuss.