The glaze is small but does a lot: miso supplies savory depth and maple syrup helps it cling to crisp tofu. Roast the tofu and broccoli first, then coat them, so the glaze does not burn on the pan.
Press tofu for better edges
Use extra-firm tofu and pat it dry. A short press under a plate removes water that would soften the crust. Cornstarch gives the cubes a light crisp surface; toss gently so they stay intact.
Serving and storage
White or brown rice works. Add cucumber for a cool contrast. Store the tofu, broccoli and rice separately for up to three days, then reheat and glaze before serving.
Roast first, then add the miso glaze
Press extra-firm tofu and pat its surface dry before coating. Moisture on the outside makes it harder to build browned edges. Keep the broccoli and tofu in distinct areas of the tray so you can move or remove either as needed.
Whisk the glaze until the miso is dispersed. The maple syrup can darken quickly under high heat, which is why this method adds glaze to the hot tofu after roasting rather than coating it heavily before baking.
Is miso always gluten-free?
No. Ingredients vary by product, so check the label and any allergen information. Use the white miso specified in the recipe; darker varieties can change the strength and saltiness of the glaze.
More recipes to try
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- Chili Crisp Salmon Rice Bowls with Quick-Pickled Cucumber
Editorial note: RecipeLeaf has not independently kitchen-tested this recipe. Preparation times and yield are estimates; use visual doneness cues and applicable food-safety guidance. The featured image is an illustrative representation.