Tofu becomes a filling, main-dish protein when mixed with a little cornstarch and crisped in the oven. Additionally, only 1 tablespoon of oil is needed. Miso is an extremely savory fermented soybean paste that’s worth exploring for this recipe. Look for it in the refrigerated section of your grocery store near the tofu. Beyond this recipe, you can also use it in marinades, salad dressings, and stir-fries.
Active time: 20 minutes | Total time: 45 minutes
Crispy tofu bowl with pea and miso salad
Ingredients
- ½ cup brown rice (93 g)
- 1 cup water (240g)
- 1 439 g block-firm or extra-firm tofu, pat dry and cut into 2.5 cm cubes
- 1 tbsp vegetable oil
- 1 tbsp cornstarch
- ¼ tsp salt
- 2 cups (126 g) sugar snap peas, cleaned
- 2 tbsp unsalted cashew butter
- 2 tsp white miso paste (Shiro Miso)
- 1 tbsp rice vinegar
- 1 tbsp low sodium soy sauce
- 1 tsp honey
- 1 teaspoon fresh ginger, peeled and finely grated
- 1 small garlic clove, finely grated
- 1 spring onion, thinly sliced
- 1 tsp sesame seeds
- Crushed red pepper flakes (optional)
Directions
Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Meanwhile, combine the rice and 1 cup water (salted if desired) in a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer for 35-40 minutes, or until water is absorbed and rice is tender. Remove the pot from the heat and leave the rice covered until it is ready to serve.
In a medium bowl, toss the tofu with the vegetable oil and cornstarch. Season with salt. Spread the tofu evenly on the prepared baking sheet. Bake the tofu for 20-25 minutes, turning halfway through, until golden brown and crispy.
Prepare an ice bath (fill a medium bowl with ice and cold water) and set aside. Bring a medium pot of salted water to a boil. Add snow peas to boiling water and cook until crisp and tender, about 1 minute. Using a slotted spoon, transfer the peas to the prepared ice bath and allow to cool completely. Drain well and pat dry with a towel. Cut the snow peas diagonally in half.
In a small bowl, stir the cashew butter with miso, rice vinegar, soy sauce, honey, ginger, garlic and 2 tablespoons water until smooth.
Gently fluff the rice with a fork and pour into two shallow bowls. Top with the blanched sugar peas and crispy tofu. Garnish with spring onions and sprinkle with sesame seeds and crushed red pepper if desired. Serve immediately and drizzle the cashew miso sauce at the table.
Servings: 2 | Serving Size: 1 cup snap peas, 1¼ cups tofu, ¾ cup rice and ¼ cup sauce
Nutritional values
Nutritional bonus: Potassium: 407 mg; Iron: 19%; Vitamin A: 46%; Vitamin C: 66%
Originally published June 25, 2020; Updated March 2026
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