Dinner · Japanese · 25 min
Miso-Glazed Tofu with Steamed Broccoli and Forbidden Black Rice
- Calories
- 673
- Protein
- 42g
- Carbs
- 82g
- Fat
- 24g
Ingredients
- 193.0 g FIRM ORGANIC TOFU, FIRM
- 143.8 g Rice, white, long-grain, regular, enriched, cooked
- 179.7 g Broccoli, raw
- 6.2 g Oil, olive, salad or cooking
- 31.6 g Honey (for glaze)
Method
- 01Press the firm tofu between paper towels for 20 minutes to remove excess moisture, then cut into 1-inch cubes.
- 02In a small bowl, whisk together 2 tablespoons of white miso paste, 1 tablespoon of soy sauce, 1 tablespoon of mirin, and the honey to create the glaze.
- 03Heat 8g of olive oil in a non-stick pan over medium-high heat. Add the tofu cubes and sear until golden brown and crisp on all sides, about 8-10 minutes.
- 04Pour the miso glaze into the pan, tossing gently until the sauce bubbles, thickens, and lacquers the tofu cubes in a glossy, savory-sweet coating.
- 05While the tofu glazes, steam the broccoli florets over boiling water until bright green and tender-crisp, about 4 minutes.
- 06Serve the miso-glazed tofu over a bed of fluffy long-grain white rice, arranging the steamed broccoli alongside. Garnish with toasted sesame seeds and a sprinkle of sliced scallions.
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