Lemon-Miso Tofu With Broccoli
Published June 6, 2025
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup just-boiled water
- 2tablespoons white (shiro) miso paste
- ¼cup lemon juice (from 1 to 2 lemons)
- 3tablespoons maple syrup or honey
- 1tablespoon cornstarch
- ½teaspoon salt
- 2teaspoons roasted sesame oil
- 2garlic cloves, finely grated
- 1(1-inch) piece fresh ginger, peeled and finely grated
- ⅓cup cornstarch
- Salt and pepper
- 1(14- to 16-ounce) package extra-firm tofu, drained, patted dry and cut into 1-inch cubes
- Canola or vegetable oil
- 1pound broccoli (about 2 small heads), cut into small florets
- 2scallions, trimmed and thinly chopped
- Cooked rice, to serve
For the Lemon-miso Sauce
For the Tofu and Broccoli
Nutritional analysis per serving (4 servings)
352 calories; 14 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 46 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 18 grams protein; 1051 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the lemon-miso sauce: in a medium bowl or jug, add the just-boiled water and the miso paste and stir to dissolve it. Add the lemon juice, maple syrup, cornstarch and salt, and stir to combine. Set aside.
- Step 2
Prepare the tofu: Place the cornstarch on a large plate or tray. Season with salt and pepper and toss to combine. Add the tofu cubes and toss to coat all sides.
- Step 3
Heat a large (12-inch) nonstick or well-seasoned skillet on medium-high for 2 minutes. Drizzle with 3 tablespoons canola oil, swirling it around to coat the base, and add the tofu. Cook until golden and crispy, 2 to 3 minutes per side. If the pan gets dry, add a bit more oil and reduce heat to medium if the pan gets too smoky. Transfer the tofu to a large plate.
- Step 4
If the skillet is dry, drizzle with a bit more oil. With the heat on medium-high, add the broccoli, season with salt and pepper, and cook, tossing often, until tender and charred around the edges, 6 to 7 minutes (reduce heat to medium if it gets too hot and smoky). Transfer the broccoli to the same plate as the tofu.
- Step 5
Finish the lemon-miso sauce: Give the skillet a quick rinse or wipe it out with paper towels to remove any burnt bits and place it back on medium heat for 1 minute. Add the sesame oil, garlic and ginger to the skillet and bloom for 30 seconds, stirring, until fragrant. Give the lemon cornstarch mixture a stir and then pour it into the skillet. Cook, stirring, until thickened and glossy, 3 to 4 minutes. Remove from heat.
- Step 6
Add the tofu and broccoli to the lemon-miso sauce and toss to coat. Scatter with the scallions, and serve immediately with rice.
- To cook the tofu and broccoli in an air-fryer, heat to 400 degrees. Spray the air-fryer basket with non-stick cooking spray. Toss the broccoli in oil and season with salt and pepper. Spray the cornstarch-coated tofu with non-stick cooking spray and transfer to the air-fryer basket along with the broccoli. Air-fry for 12 minutes, giving the basket a shake half way through. Depending upon the size of your air-fryer basket, you may have to cook it in two or three batches.
Private Notes
Comments
Forget pan frying anything. Do the tofu in the oven on parchment (425 degrees) 25-30 minutes, tossing halfway. When you toss, throw the broccoli on the baking sheet, too. Delicious!
@RC When you oven-bake it, do you still dust it with cornstarch prior to putting the tofu in the oven?
Made recipe almost exactly as written and it turned out great. Only thing I changed is that I had drained frozen tofu which absorbs too much oil if you pan fry it so I threw it under the broiler with the broccoli for 3-4 minutes on each side and left off the cornstarch. Probably the same result if you air fry but a bit faster and less clean up with a foil covered sheet pan
We forgot the scallions until about half was eaten, They took it from 4 to 5 stars for us!
excellent! Made as written. I found it a bit too sweet I would’ve used a little less honey ….for my husband the sweetness was perfect.
Tripled recipe so we could eat for 2 nights plus bring some to work. Next time I will only bloom the garlic and ginger in oil and make the sauce in the pan instead of tofu and broccoli and sauce. I will also add some heat during the blooming step (most likely red pepper). I keep trying to fry when recipes call for it and I don’t like it. Wish I would have read what others suggested and done the tofu and broccoli on a sheet pan instead.