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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This vibrant miso tofu bowl is a simple yet satisfying dish. The tofu is pan-fried to perfection, coated in a rich miso glaze that thickens beautifully in the pan. Paired with nutty brown rice, tender broccoli, creamy avocado, and edamame, it’s a wholesome meal that comes together effortlessly. A sprinkle of sesame seeds and optional chili oil add the finishing touch, making every bite a delightful mix of textures and flavors.
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Cut tofu into cubes.
Season tofu with a few pinches of sea salt.
Mix white miso paste, honey or maple syrup, GF soy sauce, rice vinegar, minced garlic, and olive or avocado oil in a small bowl until well combined.
Heat oil in a large ceramic pan over medium-high heat. Pan-fry tofu for about 2 minutes on each side until golden and crispy.
Pour the miso glaze onto the tofu and mix well. Cook for 2-3 minutes until the sauce thickens and coats the tofu.
Assemble the bowl with cooked brown rice, broccoli, avocado, edamame, and tofu. Drizzle chili oil on top and garnish with sesame seeds.
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Double the miso glaze recipe if you prefer a saucier dish.
Use maple syrup as a vegan alternative to honey.
For extra crispiness, press the tofu before cooking to remove excess moisture.
Can I use a different grain instead of brown rice?
Yes, you can substitute brown rice with quinoa, white rice, or any grain of your choice.
How do I make this recipe spicier?
Add more chili oil or sprinkle red pepper flakes on top for extra heat.
Can I bake the tofu instead of pan-frying?
Yes, bake the tofu at 400°F for 20-25 minutes, flipping halfway through, until crispy.
Is the miso glaze gluten-free?
Yes, as long as you use gluten-free soy sauce, the miso glaze is gluten-free.
Can I store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
