Tofu becomes a satisfying, entree-worthy protein when tossed with a little cornstarch and crisped in the oven. In addition, it only requires 1 tablespoon of oil. Miso is a deeply flavorful fermented soybean paste worth seeking out for this recipe. Look for it in the refrigerated section of your grocery store near the tofu. In addition to this recipe, you can also use it in marinades, salad dressings and stir-fries.
Active time: 20 minutes | Total time: 45 minutes
Crispy Tofu bowl with Snap Pea-Miso Salad
Ingredients
- ½ cup brown rice (93g)
- 1 cup water (240 g)
- 1 15.5-oz (439 g) block firm or extra-firm tofu, patted dry and cut into 1-inch cubes
- 1 tablespoon vegetable oil
- 1 tablespoon cornstarch
- ¼ teaspoon salt
- 2 cups (126 g) sugar snap peas, trimmed
- 2 tablespoons unsalted cashew butter
- 2 teaspoons white miso paste (shiro miso)
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon fresh ginger, peeled and finely grated
- 1 small clove of garlic, finely grated
- 1 scallion, thinly sliced
- 1 tsp sesame seeds
- Crushed red pepper flakes (optional)
Directions
Preheat oven to 400°F (200ºC) and line a large baking sheet with parchment paper.
Meanwhile, combine rice and 1 cup water (salted, if desired) in a small saucepan and bring to a boil over medium-high heat. When it boils, reduce the heat to low, cover tightly and simmer for 35-40 minutes or until the water is absorbed and the rice is tender. Remove the pan from the heat and let the rice sit, covered, until ready to serve.
In a medium bowl, toss the tofu with the vegetable oil and cornstarch. Season to taste with salt. Spread the tofu in an even layer on the prepared baking sheet. Bake the tofu for 20-25 minutes, turning halfway through baking, until golden brown and crispy.
Prepare an ice bath (fill a medium bowl with ice and cold water) and set aside. Bring a medium pot of salted water to the boil. Add snap peas to boiling water and cook until crisp-tender, about 1 minute. Use a slotted spoon to transfer the peas to the prepared ice bath and allow to cool completely. Drain well and pat dry with a towel. Cut the snap peas diagonally in half.
In a small bowl, whisk the cashew butter with miso, rice vinegar, soy sauce, honey, ginger, garlic and 2 tablespoons of water until smooth.
Carefully pick the rice with a fork and pour into two shallow bowls. Top with the blanched snap peas and crispy tofu. Garnish with scallions and sprinkle with sesame seeds and crushed red pepper, if using. Serve immediately, passing the cashew-miso sauce at the table for drizzling.
Serves: 2 | Serving size: 1 cup snap peas, 1¼ cups tofu, ¾ cup rice and ¼ cup sauce
Nutrition (per serving): Calories: 590; Total fat: 26g; Saturated fat: 4.5 g; Monounsaturated fat: 9g; Polyunsaturated fat: 12g; Cholesterol: 0mg; Sodium: 722mg; Carbohydrate: 56g; Dietary fiber: 7g; Sugar: 6g; Protein 34g
Nutritional bonus: Potassium: 407mg; Iron: 19%; Vitamin A: 46%; Vitamin C: 66%
Originally published June 25, 2020; Updated March 2026
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