Miso Tofu Recipe

Cook rice

Rinse the sushi rice under cold water until the water runs clear. Combine rinsed rice and 360 ml water in a medium pot, bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let sit, covered, 10 minutes.

Season rice

Meanwhile, in a small bowl mix rice vinegar, sugar and salt until dissolved. Transfer cooked rice to a wide bowl, gently fold in the vinegar mixture with a rice paddle or spatula until evenly coated and slightly glossy. Fan or let cool to warm room temperature while preparing other components.

Prepare tofu

Press tofu for at least 15 minutes to remove excess water. Cut tofu into 8 medium cubes or 12 smaller cubes (bite-size). Pat dry with paper towels.

Make miso glaze and coat

In a small bowl whisk together white miso paste, soy sauce, mirin and sesame oil until smooth. Toss the tofu pieces gently with cornstarch and black pepper to coat evenly.

Pan-fry tofu

Heat vegetable oil in a nonstick skillet over medium-high heat. Add tofu pieces in a single layer and fry 3–4 minutes per side until golden and crisp (work in batches if needed). Lower heat to medium, spoon the miso glaze over tofu, and cook 1–2 more minutes, turning to glaze all sides until sticky and slightly caramelized. Remove from pan and set on a rack or paper towel briefly.

Prep cucumber and avocado

Thinly slice half a cucumber into half-moons to yield about 1/2 cup. Slice the avocado: halve, remove pit, peel or scoop flesh and slice into thin wedges. Toss avocado lightly with lemon juice to prevent browning and season with a pinch of salt.

Prepare edamame and scallions

If edamame is frozen, thaw or briefly steam until hot. Chop scallions thinly, separating white and green parts if desired.

Assemble greens and pickles

Toss mixed salad greens lightly with a pinch of salt and a drizzle (optional) of neutral oil, or leave dry if preferred. Drain pickled cabbage if very wet.

Make sweet soy

If using kecap manis, thin to desired pourable consistency by stirring. Taste and adjust — it should be sweet-salty and syrupy. Keep warm or at room temperature.

Make sriracha mayo

In a small bowl combine mayonnaise, sriracha and lemon juice. Taste and adjust heat: add more sriracha for spicier mayo. Transfer to a squeeze bottle or small bowl for drizzling.

Build bowl

Divide the seasoned sushi rice between 2-3 bowls (serves 2–3). Arrange mixed greens, pickled cabbage, cucumber slices, edamame, avocado slices and scallion over the rice in sections so components are visible and balanced.

Top with tofu and sauces

Place the glazed miso tofu pieces on top of each bowl. Drizzle sweet soy over the tofu and rice (about 1 tbsp per bowl). Drizzle sriracha mayo in a thin zigzag over the bowl (about 1/2–1 tbsp per bowl).

Garnish and serve

Sprinkle crispy shallots and toasted sesame seeds over each bowl. Season with salt and pepper to taste. Serve immediately while tofu is warm.