Honey-miso Glazed Tofu Bowls
Crispy baked tofu glazed with a sweet-savory honey-miso sauce, served over fragrant jasmine rice with crisp-tender vegetables and vibrant garnishes fo...
4 servings
Asian fusion Cuisine
🟡Intermediate★★★☆☆
May 28, 2025
31 views
Ingredients
🌾
1 cup
jasmine rice
uncooked
🥩
1 14 oz block
extra-firm tofu
pressed and cut into 8 slices
🥬
1 large
carrot
julienned
🥬
2 cups
broccoli florets
🥬
1 inch piece
ginger
peeled and minced
🥬
2 cloves
garlic
minced
🥬
1 medium
cucumber
sliced
💧
1.5 cups
water
📦
2 stalks
scallion
thinly sliced on bias
📦
1 cup
shelled edamame
📦
2 tbsp
honey
🌾
1 tbsp
rice vinegar
💧
1 tbsp
soy sauce
🫒
1 tsp
sesame oil
📦
2 tbsp
white miso paste
📦
1 tsp
sesame seeds
toasted
📦
to taste
cilantro
chopped for garnish
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Gently press extra-firm tofu between two layers of clean kitchen towels under a 10–15 lb weight for 20 minutes to expel excess moisture, ensuring a firm interior that crisps evenly in the oven.
Step 2
Preheat oven to 400°F (200°C). In a bowl, whisk white miso paste, honey, soy sauce, rice vinegar, sesame oil, garlic, and ginger until smooth and glossy, creating an emulsion that balances umami and sweetness.
Step 3
Line a baking sheet with parchment paper. Arrange the pressed extra-firm tofu slices in a single layer and brush both sides generously with half of the miso-honey mixture, leaving space between each slice for air circulation.
Step 4
Bake the tofu for 20 minutes, watching for edges to turn golden brown. Remove from oven, flip each slice, brush with another layer of the miso-honey mixture, and return to the oven for 10 more minutes until caramelized and sticky.
Step 5
While the tofu bakes, rinse jasmine rice under cold water until the runoff is clear. Combine jasmine rice and water in a medium saucepan and bring to a boil over medium-high heat.
Step 6
Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. Remove from heat and let rest, covered, for 10 minutes to allow steam to finish cooking and produce fluffy grains.
Step 7
Bring a large pot of lightly salted water to a rolling boil. Add broccoli florets and shelled edamame and blanch for 2 minutes. Add carrot julienne in the last minute of blanching to preserve a slight bite.
Step 8
Prepare an ice bath. Transfer vegetables with a slotted spoon into the ice bath immediately to stop cooking, maintain vivid color, and lock in crisp-tender texture. Drain and pat dry.
Step 9
Reserve any remaining miso-honey mixture. Warm it in a small saucepan over medium heat for 1–2 minutes until it thickens slightly; this intensifies flavor and creates a glossy finish.
Step 10
Divide jasmine rice among four bowls. Fan slices of honey-miso glazed extra-firm tofu over the rice, then arrange broccoli florets, carrot, shelled edamame, and cucumber slices in sections around the tofu.
Step 11
Drizzle warmed miso-honey glaze over the assembly. Finish each bowl with a sprinkle of toasted sesame seeds, sliced scallion, and chopped cilantro for contrast in flavor and presentation.
✨Chef's Tips
- ★Pressing tofu under a consistent weight for at least 20 minutes removes excess water and maximizes surface area for caramelization, resulting in a meatier, chewier bite.
- ★Use parchment-lined or enamel-coated baking sheets to prevent sticking and ensure even heat distribution; the parchment also makes cleanup seamless.
- ★Keep an ice bath ready when blanching vegetables—shocking stops carryover cooking immediately, preserving bright color and a satisfying crunch.
- ★Always rest cooked rice off heat, covered, for at least 10 minutes; this allows residual steam to evenly hydrate the grains, yielding a fluffy, cohesive base for your bowl.
- ★Warm any leftover miso-honey glaze just before plating and brush onto tofu for an extra lacquered finish, showcasing a professional-level sheen and concentrated flavor.
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