Sticky Maple Miso Tofu Bowl (Printable)

Crispy tofu in sticky maple-miso glaze with sesame greens and jasmine rice - quick, nourishing weeknight bowl.

# What You’ll Need:

→ Tofu

01 - 14 oz firm tofu, pressed and cut into cubes
02 - 2 tablespoons cornstarch
03 - 1 tablespoon neutral-flavored oil, such as sunflower or canola

→ Sticky Maple Miso Sauce

04 - 2 tablespoons white miso paste
05 - 3 tablespoons pure maple syrup
06 - 2 tablespoons soy sauce or tamari for gluten-free
07 - 1 tablespoon rice vinegar
08 - 1 tablespoon toasted sesame oil
09 - 2 garlic cloves, finely minced
10 - 1 teaspoon fresh ginger, grated

→ Sesame Greens

11 - 7 oz baby spinach or kale
12 - 5 oz sugar snap peas, trimmed
13 - 1 tablespoon toasted sesame oil
14 - 1 tablespoon soy sauce
15 - 1 tablespoon toasted sesame seeds

→ Base and Garnishes

16 - 1 1/4 cups jasmine rice, uncooked
17 - 2 spring onions, thinly sliced
18 - 1 small carrot, julienned
19 - 1 tablespoon black sesame seeds
20 - Lime wedges, optional

# How-To Steps:

01 - Rinse rice until water runs clear. Combine with measured water in a medium saucepan. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook for recommended time according to package instructions. Fluff with a fork and keep warm.
02 - Toss tofu cubes with cornstarch in a mixing bowl ensuring each piece is evenly coated.
03 - Heat neutral oil in a large nonstick skillet set over medium-high heat. Add tofu cubes in a single layer. Cook, turning occasionally, until edges are golden and surfaces are crisp, about 8 to 10 minutes. Transfer to a plate and set aside.
04 - In a clean mixing bowl, whisk together white miso, maple syrup, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until combined.
05 - Pour sauce into the skillet over medium heat. Stir and simmer for 1 to 2 minutes until slightly thickened. Return crispy tofu to the pan and gently toss to coat all sides thoroughly. Remove from heat.
06 - Heat sesame oil in a separate skillet over medium heat. Add sugar snap peas and sauté for 2 minutes. Add spinach or kale and soy sauce, tossing until just wilted, 2 to 3 minutes. Stir in toasted sesame seeds and remove from heat.
07 - Divide jasmine rice among serving bowls. Top with a portion of sticky maple miso tofu, generous helpings of sesame greens, julienned carrot, and sliced spring onions. Finish with black sesame seeds and lime wedges if desired.

# Expert Advice:

01 -
  • The sauce hits every flavor note your cravings could possibly want, hitting salty, sweet, and umami all at once like a perfectly orchestrated symphony.
  • Crispy tofu that actually stays crispy, even after being tossed in that gorgeous glaze, thanks to a simple cornstarch trick I learned from trial and many error batches.
02 -
  • Do not skip pressing your tofu, because water-logged tofu will steam instead of crisp up, and no amount of sauce can save sad, mushy cubes.
  • The sauce thickens quickly once it hits the hot pan, so have your tofu ready to toss back in immediately.
03 -
  • Cut your tofu into uniformly sized cubes so they all crisp up at the same rate.
  • Let the sauce reduce slightly before adding the tofu back in for that restaurant-quality glossy finish.

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