Tofu turns into a satisfying, primary dish-worthy protein when it’s tossed with slightly cornstarch and crisped up within the oven. Plus, it solely requires 1 tablespoon of oil. Miso is a deeply savory fermented soybean paste value in search of out for this recipe. Search for it within the refrigerated aisle of your grocery retailer near the tofu. Past this recipe, you can too use it in marinades, salad dressings and stir-fries.
Lively time: 20 minutes | Whole time: 45 minutes
Crispy Tofu Bowl With Snap Pea-Miso Salad
Elements
- ½ cup brown rice (93g)
- 1 cup water (240g)
- 1 15.5-oz (439g) block agency or extra-firm tofu, patted dry and reduce into 1-inch cubes
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 cups (126g) sugar snap peas, trimmed
- 2 tbsp unsalted cashew butter
- 2 tsp white miso paste (shiro miso)
- 1 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tsp honey
- 1 tsp recent ginger, peeled and finely grated
- 1 small garlic clove, finely grated
- 1 scallion, thinly sliced
- 1 tsp sesame seeds
- Crushed purple pepper flakes (optionally available)
Instructions
Preheat the oven to 400°F (200ºC) and line a big rimmed baking sheet with parchment paper.
In the meantime, mix the rice and 1 cup water (salted, if desired) in a small saucepan and produce to a boil over medium-high warmth. As soon as boiling, scale back the warmth to low, cowl tightly, and simmer for 35–40 minutes, or till the water is absorbed and the rice is tender. Take away the pot from warmth and let the rice sit, lined, till able to serve.
In a medium bowl, toss the tofu with the vegetable oil and cornstarch. Season with salt. Unfold the tofu in an excellent layer on the ready baking sheet. Bake the tofu for 20–25 minutes, tossing midway by baking, till golden brown and crispy.
Put together an ice bathtub (fill a medium bowl with ice and chilly water) and put aside. Convey a medium pot of salted water to a boil. Add snap peas to boiling water and cook dinner till crisp-tender, about 1 minute. Utilizing a slotted spoon, switch the peas to the ready ice bathtub and let cool utterly. Drain properly and pat dry with a towel. Slice the snap peas diagonally in half.
In a small bowl, whisk the cashew butter with the miso, rice vinegar, soy sauce, honey, ginger, garlic and a couple of tablespoons of water till clean.
Fluff the rice gently with a fork and spoon into two shallow bowls. Prime with the blanched snap peas and crispy tofu. Garnish with scallions and sprinkle with sesame seeds and crushed purple pepper, if utilizing. Serve instantly, passing the cashew-miso sauce on the desk for drizzling.
Serves: 2 | Serving Measurement: 1 cup snap peas, 1¼ cups tofu, ¾ cup rice, and ¼ cup of sauce
Vitamin (per serving): Energy: 590; Whole Fats: 26g; Saturated Fats: 4.5g; Monounsaturated Fats: 9g; Polyunsaturated Fats: 12g ; Ldl cholesterol: 0mg; Sodium: 722mg; Carbohydrate: 56g; Dietary Fiber: 7g; Sugar: 6g; Protein 34g
Vitamin Bonus: Potassium: 407mg; Iron: 19%; Vitamin A: 46%; Vitamin C: 66%
Initially revealed June 25, 2020; Up to date March 2026
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