Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (14 oz / 396 g) block extra-firm tofu, pressed and cubed
- 2 tbsp cornstarch, plus 2 tsp cornstarch (for sauce)
- 2 tbsp neutral oil (avocado/canola), divided
- 3 cups broccoli florets
- 1 1/2 cups snap peas
- 1 cup carrots (matchsticks or thin slices)
- 1 large red bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- 3 tbsp white or yellow miso
- 3 tbsp low-sodium soy sauce or tamari
- 1 tbsp rice vinegar
- 1 1/2 tbsp maple syrup
- 2 tsp toasted sesame oil
- 1/2 cup water
- 4 cups cooked brown rice (for serving)
- 2 tbsp sesame seeds; 3 scallions (green onions), thinly sliced
Do This
- 1. Press tofu 15 minutes, cube, toss with 2 tbsp cornstarch + a pinch of salt.
- 2. Mix sauce: miso, soy sauce, rice vinegar, maple syrup, sesame oil, ginger, garlic, water, and 2 tsp cornstarch.
- 3. Crisp tofu: bake at 425°F (220°C) for 22–25 minutes (flip halfway), or pan-sear in oil 10–12 minutes.
- 4. Stir-fry broccoli, carrots, snap peas, and bell pepper in a hot skillet 6–8 minutes.
- 5. Pour in sauce; simmer 1–2 minutes until glossy and thick.
- 6. Add crispy tofu; toss gently to coat and warm through 1 minute.
- 7. Serve over brown rice; top with sesame seeds and scallions.
Why You’ll Love This Recipe
- Crispy tofu, no deep-frying: Choose baked or pan-seared for golden edges and a satisfying bite.
- Big flavor, simple sauce: Miso + ginger + garlic makes a savory-sweet, glossy stir-fry sauce in minutes.
- Weeknight-friendly: Fast cooking once your veggies are chopped (even faster with leftover rice).
- Colorful and nourishing: A mix of veggies plus tofu over brown rice keeps it filling and balanced.
Grocery List
- Produce: broccoli, snap peas, carrots, red bell pepper, scallions (green onions), fresh ginger, garlic
- Dairy: none
- Pantry: extra-firm tofu, brown rice (or cooked/leftover), white or yellow miso paste, low-sodium soy sauce (or tamari), rice vinegar, maple syrup, cornstarch, toasted sesame oil, neutral oil (avocado/canola), sesame seeds
Full Ingredients
For Serving
- Cooked brown rice: 4 cups cooked (about 720 g), hot
Tofu (Choose Baked or Pan-Seared)
- Extra-firm tofu: 1 block (14 oz / 396 g), pressed for 15 minutes
- Cornstarch: 2 tbsp
- Fine salt: 1/4 tsp
- Neutral oil (avocado, canola, grapeseed): 2 tbsp, divided (use less if baking; more if pan-searing)
Vegetables
- Broccoli florets: 3 cups (about 250 g)
- Snap peas: 1 1/2 cups (about 150 g), strings removed if needed
- Carrots: 2 medium (about 150 g), cut into matchsticks or thin half-moons (about 1 cup)
- Red bell pepper: 1 large (about 200 g), thinly sliced
- Garlic: 3 cloves, minced
- Fresh ginger: 1 tbsp, finely grated
- Neutral oil: 1 tbsp (for stir-frying vegetables)
Miso-Ginger-Garlic Sauce
- White or yellow miso paste: 3 tbsp (about 54 g)
- Low-sodium soy sauce or tamari: 3 tbsp
- Rice vinegar: 1 tbsp
- Maple syrup: 1 1/2 tbsp
- Toasted sesame oil: 2 tsp
- Water: 1/2 cup (120 ml)
- Cornstarch: 2 tsp
- Red pepper flakes (optional): 1/4 tsp
Toppings
- Sesame seeds: 2 tbsp, toasted if you like
- Scallions (green onions): 3, thinly sliced
Step-by-Step Instructions
Step 1: Get the rice going (or reheat cooked rice)
If you already have cooked brown rice, reheat 4 cups in the microwave or on the stovetop with a splash of water until steaming hot.
If you want to cook rice from dry, plan extra time. A reliable stovetop method is: rinse 1 1/2 cups long-grain brown rice, combine with 3 cups water in a pot, bring to a boil, reduce to a low simmer, cover, and cook for 40 minutes. Remove from heat and let stand, covered, for 10 minutes, then fluff. (This makes about 4 to 4 1/2 cups cooked.)
Step 2: Press and season the tofu
Wrap the tofu in a clean kitchen towel (or paper towels). Set it on a plate and put a heavy pan or a few cans on top. Press for 15 minutes to remove excess moisture.
Cut tofu into 3/4-inch cubes. In a bowl, toss gently with 2 tbsp cornstarch and 1/4 tsp salt until each piece looks lightly coated. This thin layer is what helps the tofu turn crisp.
Step 3: Crisp the tofu (baked or pan-seared)
Baked tofu method: Heat the oven to 425°F (220°C). Line a sheet pan with parchment paper. Spread tofu in a single layer and drizzle with 1 tbsp neutral oil (or spray lightly). Bake for 22–25 minutes, flipping at the 12-minute mark, until the edges are golden and firm.
Pan-seared tofu method: Heat 1–2 tbsp neutral oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add tofu in a single layer (work in batches if crowded). Cook 10–12 minutes, turning every 2–3 minutes, until golden on multiple sides. Transfer to a plate.
Step 4: Whisk the miso-ginger-garlic sauce until smooth
In a small bowl or measuring cup, whisk together 3 tbsp miso, 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 1/2 tbsp maple syrup, 2 tsp toasted sesame oil, 1 tbsp grated ginger, 3 minced garlic cloves, 1/2 cup water, 2 tsp cornstarch, and 1/4 tsp red pepper flakes (if using).
Keep whisking until the miso fully dissolves. (If your miso is very thick, smash it against the side of the bowl with a spoon, then whisk again.)
Step 5: Stir-fry the vegetables until crisp-tender
Wipe out the tofu skillet if needed, then heat 1 tbsp neutral oil over high heat. Add the broccoli and carrots first and stir-fry for 3 minutes.
Add snap peas and bell pepper and stir-fry for 3–5 minutes more, tossing often, until the veggies are bright, crisp-tender, and lightly browned in spots. If the pan looks dry at any point, add 1–2 tbsp water to help things move and prevent scorching.
Step 6: Thicken the sauce and coat everything
Give the sauce a quick re-whisk (the cornstarch settles). Pour it into the hot pan with the vegetables and stir constantly. It should bubble and thicken in 1–2 minutes into a shiny glaze that clings to the vegetables.
Add the crispy tofu back to the pan and toss gently for about 1 minute, just until warmed through and coated. (Try not to over-stir; it helps keep the tofu crisp.)
Step 7: Serve and finish with toppings
Spoon hot brown rice into bowls. Pile the miso-ginger tofu and vegetables on top.
Finish with 2 tbsp sesame seeds and 3 sliced scallions. Serve immediately while the tofu is at its crispiest.
Pro Tips
- Pressing matters: Even 15 minutes of pressing helps tofu brown faster and get crispier.
- Don’t overcrowd: Whether baking or pan-searing, give tofu space. Crowding traps steam and softens the coating.
- Whisk miso thoroughly: Miso can stay lumpy; take an extra 30 seconds to dissolve it so the sauce is silky.
- High heat, quick cooking: Stir-fry vegetables over high heat for bright color and crisp-tender texture.
- Add sauce at the end: The cornstarch thickens quickly. Pour it in only when vegetables are basically done.
Variations
- Spicy gochujang miso: Add 1 tbsp gochujang to the sauce and reduce maple syrup to 1 tbsp.
- Peanut-miso: Whisk 2 tbsp smooth peanut butter into the sauce (add an extra 2–4 tbsp water to thin as needed).
- Swap the vegetables: Use cauliflower florets, bok choy, zucchini, or mushrooms. Keep total veggie volume around 6–7 cups.
Storage & Make-Ahead
Store leftovers in airtight containers in the refrigerator for up to 4 days. For best texture, store rice separately from the tofu and vegetables if you can.
Reheat in a skillet over medium heat with a splash of water for 3–5 minutes until hot. The tofu will soften a bit after refrigeration, but it will still be tasty. Make-ahead ideas: press and cube the tofu up to 24 hours ahead (keep refrigerated), chop the vegetables up to 2 days ahead, and whisk the sauce up to 3 days ahead (stir well before using).
Nutrition (per serving)
Approximate, assuming 1 cup cooked brown rice per serving: 520 calories, 23 g protein, 64 g carbohydrates, 20 g fat, 9 g fiber, 920 mg sodium.
