Sticky Miso Maple Tofu Bowl (Printable)
Crispy glazed tofu with sesame cabbage over rice
# What You’ll Need:
→ Sticky Miso Maple Tofu
01 - 14 oz extra-firm tofu, pressed and cubed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (sunflower or canola)
04 - 2 tbsp white miso paste
05 - 3 tbsp pure maple syrup
06 - 2 tbsp soy sauce (use tamari for gluten-free)
07 - 1 tbsp rice vinegar
08 - 1 tsp toasted sesame oil
09 - 1 clove garlic, minced
10 - 1 tsp fresh ginger, grated
→ Sesame Cabbage Slaw
11 - 2 cups finely shredded red cabbage (about 5 oz)
12 - 1 cup finely shredded carrots (about 3 oz)
13 - 2 green onions, thinly sliced
14 - 2 tbsp rice vinegar
15 - 1 tbsp toasted sesame oil
16 - 1 tsp maple syrup
17 - 1 tbsp sesame seeds
18 - Pinch of salt
→ Serving
19 - 2 cups cooked jasmine or brown rice
20 - 1 small cucumber, thinly sliced
21 - Fresh cilantro or mint leaves (optional)
22 - Extra sesame seeds, for garnish
23 - Lime wedges (optional)
# How-To Steps:
01 - Pat tofu dry thoroughly and cut into 3/4-inch cubes. Place cornstarch in a shallow dish, add tofu cubes, and toss gently until evenly coated on all sides.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat until shimmering. Add coated tofu cubes in a single layer and cook, turning occasionally, until golden brown and crispy on all sides, about 8–10 minutes. Do not overcrowd the pan.
03 - While tofu cooks, whisk together white miso paste, maple syrup, soy sauce, rice vinegar, toasted sesame oil, minced garlic, and grated ginger in a small bowl until smooth and well combined.
04 - Pour the miso-maple mixture over the crispy tofu in the pan. Stir gently to coat all pieces evenly. Cook for 2–3 minutes, allowing the sauce to bubble and thicken until it becomes sticky and clings to the tofu. Remove from heat immediately.
05 - In a small bowl, whisk together rice vinegar, toasted sesame oil, maple syrup, and a pinch of salt until emulsified.
06 - In a large bowl, combine shredded red cabbage, shredded carrots, and sliced green onions. Pour the dressing over the vegetables and toss thoroughly until evenly coated. Sprinkle with sesame seeds and toss again.
07 - Divide cooked rice evenly among four bowls. Arrange sticky miso maple tofu, sesame cabbage slaw, and cucumber slices on top of the rice. Garnish with fresh herbs, extra sesame seeds, and lime wedges if using. Serve immediately while tofu is still crispy.
# Expert Advice:
01 -
- The combination of salty miso and sweet maple creates this impossible to describe umami bomb that makes people ask whats in it
- Everything comes together in one pan while the cabbage slaw marinates, making it perfect for those nights when you want something impressive but effortless
02 -
- Hot oil and miso-based sauce can splatter when they meet, so pour slowly and stand back a bit
- The sauce thickens fast off the heat, so remove the pan from the burner as soon as it looks glossy and sticky
03 -
- Double the glaze and keep some in the fridge for drizzling over grain bowls all week
- If you want extra protein, add crispy chickpeas to the slaw for even more crunch