Crispy Miso Tofu

Crispy miso tofu with broccoli and water chestnuts! Ultra crispy tofu chunks are coated in a mellow miso glaze, with enough extra sauce to drench your favorite stir-fry veggies as well.

5 from 2 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine American, Japanese

Servings

Calories 255 kcal

Equipment

tofu press

Ingredients

1 block extra firm tofu pressed to removed excess moisture, 12 oz package
8 - 12 oz fresh broccoli florets
1 8 oz can sliced water chestnuts optional
3 green onions greens and whites separated and sliced thin
¼ cup corn starch (sometimes called corn flour, but NOT corn meal)
veggie oil or other neutral oil, for stir-frying
1 tablespoon toasted sesame oil
1 tablespoon freshly minced garlic
toasted sesame seeds optional, for topping

For Sauce:

1 cup chicken or vegetable stock can sub water
1 tablespoon corn starch
2 tablespoon miso paste I use white miso (shiro miso)
2 tablespoon mirin Japanese sweet cooking wine
2 tablespoon soy sauce

Instructions

Before beginning, press the tofu in a tofu press, or wrap in paper towels and place under a heavy object for 30 minutes to remove excess moisture.
Meanwhile, combine the stock and corn starch from the sauce section of the ingredients list until fully dissolved, then dissolve the miso paste into the stock using a small mesh strainer. Add the soy sauce and mirin, then set aside.
(If you dont have a mesh strainer, try to incorporate the miso as best you can by whisking vigorously or transferring to a sealed container and shaking)
Cut the tofu into ~¾” cubes. Dust the tofu with about ¼ cup of corn starch (per batch) and toss to fully coat.
Heat a generous swirl of veggie oil over medium-high heat in a wok or large skillet. Add the cubed tofu pieces. Cook, tossing occasionally, until the tofu is golden and crispy on most sides, about 10 minutes. Once cooked, remove to a plate.
Reduce the heat to medium, add a little bit more oil if needed then add the broccoli and water chestnuts and cook, stirring frequently, until the broccoli has brightened in color and is just starting to char, about 3 minutes. Remove the broccoli to a plate.
Wipe the skillet clean if needed and set it over medium low heat. Add the toasted sesame oil. Once the oil is warm, add the garlic and the white portions of the green onions. Cook, stirring frequently, until very fragrant, about 1 minute.
Add the sauce to the pan and raise the heat a bit to bring it to a simmer.
Allow the sauce to simmer down until it thickens, for about 4-5 minutes. If the sauce gets too thick, you can add a little more water, one tablespoon at a time. Taste the sauce and season with a little salt if desired.
(If you like your broccoli a little softer, you can add it back in while the sauce simmers)
Add the tofu pieces and toss until they're fully coated in the sauce. Then add the broccoli and waster chestnuts and toss further. Serve immediately over a bed of white rice (I use jasmine), and top with the green onion greens.