Tofu can become a tasty main dish when you coat it in a little cornstarch and bake it until crunchy. This recipe uses just one tablespoon of oil and a savory miso‑cashew sauce that adds deep flavor.
Active time: 20 minutes Total time: 45 minutes
Crispy Tofu Bowl with Snap Pea‑Miso Salad
Ingredients
- ½ cup brown rice (about 93 g)
- 1 cup water
- 1 block (15.5 oz) 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 sugar snap peas, trimmed
- 2 tablespoons unsalted cashew butter
- 2 teaspoons white miso paste
- 1 tablespoon rice vinegar
- 1 tablespoon low‑sodium soy sauce
- 1 teaspoon honey
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, grated
- 1 scallion, thinly sliced
- 1 teaspoon sesame seeds
- Crushed red pepper flakes (optional)
Directions
- Preheat the oven to 400°F (200 °C). Line a large baking sheet with parchment paper.
- Combine the rice and water in a small pot. Bring to a boil, then lower the heat, cover, and simmer 35–40 minutes until the rice is soft. Remove from heat and keep covered.
- In a bowl, toss the tofu cubes with oil, cornstarch, and salt. Spread them on the prepared sheet and bake 20–25 minutes, turning once, until golden and crisp.
- Fill a bowl with ice water. Bring a pot of salted water to a boil, add the snap peas, and cook 1 minute until bright green. Transfer the peas to the ice water, drain, pat dry, and slice each pea diagonally.
- In a small bowl, whisk together cashew butter, miso, rice vinegar, soy sauce, honey, ginger, garlic, and 2 tablespoons water until smooth.
- Fluff the rice with a fork, then divide it between two shallow bowls. Top with the snap peas and crispy tofu. Sprinkle with scallion, sesame seeds, and red pepper flakes if you like. Serve the sauce on the side for drizzling.
Serves: 2
Nutrition (per serving): 590 kcal, 26 g fat, 56 g carbs, 34 g protein, 7 g fiber, 722 mg sodium.