38g protein | 520 calories | 30 minutes
I’ll be honest: for years, I thought tofu was just the sad, flavorless white block that people ate because they had to, not because they wanted to. Every time someone told me “you just have to know how to prepare it,” I’d roll my eyes. Sure, Jan. Tell me more about how squeezing water out of bean curd is going to change my life.
Then I ate at this tiny ramen place in Portland, and they served this miso-glazed tofu that was so crispy on the outside, so deeply savory and umami-packed, that I actually ordered a second serving. When I got home, I became slightly obsessed with recreating it—that caramelized, almost lacquered exterior with the silky interior, swimming in a sauce so complex you’d swear there was fish sauce in it (there wasn’t).
This recipe is the result of that obsession. It’s the tofu that makes non-vegan friends ask for the recipe. It’s what I make when I want restaurant-quality food but only have 30 minutes and one pan. The miso glaze creates this deep, savory-sweet situation that’s borderline addictive, and the ginger-sesame edamame brings a bright, fresh contrast that keeps every bite interesting.
Fair warning: this might ruin regular tofu for you forever.
Ingredients
For the tofu:
- 1 block (14-16 oz) extra-firm tofu
- 3 tablespoons white or yellow miso paste
- 2 tablespoons soy sauce or tamari
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup or agave
- 1 tablespoon sesame oil
- 2 teaspoons sambal oelek or sriracha (adjust to your heat preference)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon cornstarch
- 2 tablespoons neutral oil (for cooking)
For the edamame:
- 2 cups shelled edamame (frozen is fine)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon maple syrup
- 1 tablespoon sesame seeds
- 2 green onions, sliced
For the bowl:
- 1.5 cups cooked brown rice or white rice
- 2 cups baby spinach or mixed greens
- 1/2 cucumber, sliced
- 1/4 cup pickled ginger (optional but highly recommended)
- Additional sesame seeds and green onions for garnish
- Lime wedges
Instructions
Step 1: Press your tofu (10 minutes, but you can multitask)
This is non-negotiable if you want crispy tofu. Wrap your tofu block in a clean kitchen towel or paper towels. Place it on a plate and put something heavy on top—a cast iron skillet, a pot, a heavy cookbook, whatever. Let it sit for at least 10 minutes to release moisture. The drier your tofu, the crispier it gets.
While it’s pressing, make your rice if you haven’t already. This is also when you can prep your vegetables, make your sauce, and pour yourself a glass of wine. Multitasking.
Step 2: Make the miso glaze (2 minutes)
In a small bowl, whisk together miso paste, soy sauce, rice vinegar, maple syrup, sesame oil, sambal oelek, garlic, and ginger. It should be thick but pourable—add a splash of water if it’s too thick. Taste it. It should be intensely savory, slightly sweet, with a kick of heat. If it’s not making your mouth water, add more of whatever it needs.
Set aside half the sauce for finishing. The other half is for cooking.
Step 3: Cut and coat the tofu (2 minutes)
After pressing, cut your tofu into bite-sized cubes or rectangles—about 1-inch pieces. Put them in a bowl and sprinkle with cornstarch. Toss gently until each piece is lightly coated. The cornstarch is what creates that crispy, almost tempura-like exterior.
Step 4: Get your tofu CRISPY (12-15 minutes)
Heat 2 tablespoons of neutral oil in a large non-stick or well-seasoned cast iron skillet over medium-high heat. You want it hot—the oil should shimmer but not smoke.
Add your tofu in a single layer. Don’t crowd the pan. If you need to work in batches, do it. Crowded tofu steams instead of crisps, and we’re not doing sad steamed tofu today.
Here’s the hard part: leave it alone. Don’t touch it for 4-5 minutes. Let it develop that golden crust. When the bottom is crispy and golden brown, flip each piece. Another 4-5 minutes on the second side.
Once your tofu is crispy on at least two sides, reduce heat to medium-low. Pour in half of your miso glaze (the half you set aside for cooking). Toss everything together, coating each piece. The sauce will bubble and caramelize, creating this glossy, sticky coating. Cook for another 2-3 minutes, stirring occasionally, until the glaze thickens and clings to the tofu.
Remove from heat. Your kitchen now smells incredible.
Step 5: Quick-cook the edamame (5 minutes)
If using frozen edamame, cook according to package directions (usually 3-5 minutes in boiling water). Drain well.
In a medium bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic, and maple syrup. Add the warm edamame and toss to coat. Let it sit for a minute to absorb the flavors. Add sesame seeds and green onions. Toss again.
This is not your college cafeteria edamame. This is edamame that has a reason to exist beyond being a vessel for salt.
Step 6: Build your bowl
Start with a base of rice. Add a handful of fresh greens on one side. Arrange your miso-glazed tofu on top, making sure to drizzle any remaining glaze from the pan over everything.
Add the ginger-sesame edamame. Scatter cucumber slices. Add pickled ginger if you’re using it (and you should—the acidity cuts through the richness perfectly).
Drizzle with the reserved miso sauce. Garnish with more sesame seeds, green onions, and a wedge of lime.
Take a photo because it’s going to look stunning. Then eat it immediately while the tofu is still warm and the rice is soaking up all those sauces.
Why This Recipe Works
The protein breakdown:
- Tofu: 20g
- Edamame: 18g
- Rice: minimal, but adds fiber
- Total: 38g protein
The flavor science: The miso brings that deep umami that makes your brain think “this tastes expensive.” The rice vinegar adds brightness. The maple syrup balances the salt with subtle sweetness. The sesame oil gives it that toasted, nutty depth. The fresh ginger and garlic keep it from being one-dimensional. The heat from the sambal wakes everything up.
It’s a balance of sweet, salty, sour, spicy, and umami—all five taste elements in one bowl. This is why it tastes like something you’d order at a restaurant.
The texture situation: Crispy tofu exterior. Silky tofu interior. Tender edamame. Fluffy rice. Fresh, cool cucumber. Crunchy sesame seeds. Your mouth literally doesn’t get bored because every bite has multiple textures happening.
Make It Your Own
Spice it up: Double the sambal oelek. Add sliced fresh chilies. Drizzle with chili oil at the end.
Make it a meal prep: This holds up brilliantly for 4-5 days. Store the tofu, edamame, and rice separately. Keep the sauce in a small container. Assemble fresh each day, adding the cucumber and greens right before eating. Reheat the tofu and edamame together—they’ll crisp up again in a hot pan for 2-3 minutes.
Swap the protein: Can’t do soy? Use the same glaze on cubed tempeh (press and steam it first for 10 minutes to remove bitterness) or even chickpeas.
Change the base: Skip rice and use quinoa, soba noodles, or cauliflower rice. The glaze is the star—it makes anything taste good.
Add more vegetables: Roasted broccoli, sautéed bok choy, shredded purple cabbage, julienned carrots, snap peas—this bowl welcomes vegetables.
Make it richer: Add half an avocado. Drizzle with a spicy mayo (vegan mayo + sriracha). Top with crushed peanuts.
The Real Talk
This recipe requires about 30 minutes of active cooking time. It’s not dump-and-go. You need to press tofu, make a sauce, actually pay attention while the tofu crisps. If you’re looking for something where you can walk away and scroll your phone, this isn’t it.
But here’s what you get for those 30 minutes: restaurant-quality food that’s so flavorful and satisfying, you’ll forget you’re eating “healthy” or “high protein” or whatever goal you started with. You’re just eating something delicious that happens to be incredibly good for you.
This is the recipe that makes people stop asking you where you get your protein and start asking you for the recipe instead.
Make it this week. Take your time with it. Get the tofu properly crispy. Don’t skip the fresh ginger or the pickled ginger or the lime. These details matter—they’re the difference between good and “I need to make this again tomorrow.”
You’re about to understand why people get obsessed with cooking tofu properly. Welcome to the club.
