Lemon-Miso Tofu With Broccoli
Servings: 4
- 0.75 cup just-boiled water
- 2 tbsp miso paste
- 0.25 cup lemon juice
- 3 tbsp honey
- 1 tbsp cornstarch
- 0.5 tsp salt
- 2 tsp roasted sesame oil
- 2 garlic cloves
- 1 tbsp ginger grated
- 14 oz tofu
- 1 lb broccoli
- 2 scallions
Instructions
- Prepare the sauce: in a bowl add the just-boiled water and the miso paste and stir to dissolve it. Add the lemon juice, honey, cornstarch and salt, and stir to combine.
- 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.
- Pre-heat oven to 425.
- Put tofu on baking sheet and bake for 15 minutes.
- Flip tofu and add broccoli. Bake for another 10-15 minutes.
- Finish the sauce: Warm a skillet. Add 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.
- Add tofu and broccoli to the lemon-miso sauce and toss to coat. Scatter with the scallions, and serve immediately with rice.
Notes
- if you don't have honey you can sub with maple syrup
{
"title": "Lemon-Miso Tofu With Broccoli",
"cuisine": "CHINESE",
"effort": "EASY",
"course": "LUNCH_OR_DINNER",
"servings": 4,
"core_ingredients": [
{
"quantity": 0.75,
"unit": "CUP",
"name": "just-boiled water"
},
{
"quantity": 2,
"unit": "TBSP",
"name": "miso paste"
},
{
"quantity": 0.25,
"unit": "CUP",
"name": "lemon juice"
},
{
"quantity": 3,
"unit": "TBSP",
"name": "honey"
},
{
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"name": "cornstarch"
},
{
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"name": "salt"
},
{
"quantity": 2,
"unit": "TSP",
"name": "roasted sesame oil"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "garlic cloves"
},
{
"quantity": 1,
"unit": "TBSP",
"name": "ginger grated"
},
{
"quantity": 14,
"unit": "OZ",
"name": "tofu"
},
{
"quantity": 1,
"unit": "LB",
"name": "broccoli"
},
{
"quantity": 2,
"unit": "UNIT_UNSPECIFIED",
"name": "scallions"
}
],
"additional_ingredients": [],
"instructions": [
"Prepare the sauce: in a bowl add the just-boiled water and the miso paste and stir to dissolve it. Add the lemon juice, honey, cornstarch and salt, and stir to combine.",
"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.",
"Pre-heat oven to 425.",
"Put tofu on baking sheet and bake for 15 minutes.",
"Flip tofu and add broccoli. Bake for another 10-15 minutes.",
"Finish the sauce: Warm a skillet. Add 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.",
"Add tofu and broccoli to the lemon-miso sauce and toss to coat. Scatter with the scallions, and serve immediately with rice."
],
"notes": "* if you don't have honey you can sub with maple syrup",
"reference_url": "https://cooking.nytimes.com/recipes/1026706-lemon-miso-tofu-with-broccoli",
"total_time_minutes": 45,
"date_created": "2026-03-23T21:04:25.923353845Z"
}