Miso Glazed Tofu Bowl Recipe

Press and prep tofu

Press the 14 oz extra-firm tofu for 20–30 minutes to remove excess moisture: wrap in a clean towel or paper towels, place a cutting board on top, and weight it with cans or a heavy pan. After pressing, slice tofu into 8 rectangular slabs (about 1/2-inch thick).

Coat tofu

Toss the tofu slabs gently with 1 tablespoon neutral oil, 1 tablespoon cornstarch, and 1/4 teaspoon salt in a shallow bowl to coat. This helps create a crisp exterior when baking.

Make miso glaze

Whisk together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp soy sauce, 1 tsp rice vinegar, 1.5 tbsp maple syrup, and 1 tsp sesame oil in a small bowl until smooth. Reserve about 2 tbsp of the glaze for serving (set aside).

Bake tofu

Preheat oven to 425°F (220°C). Arrange coated tofu on a parchment-lined baking sheet. Bake 18 minutes, flip gently, then brush the tops liberally with the miso glaze. Bake another 8–10 minutes until edges are caramelized and glaze is glossy. If you want extra char, broil 1–2 minutes—watch carefully to avoid burning.

Cook black rice

Rinse 1 cup black rice under cold water until water runs clearer. Combine rinsed rice and 2 cups water in a medium saucepan, bring to a boil, then reduce heat to low, cover and simmer 30–35 minutes until liquid is absorbed and rice is tender. Remove from heat and let sit covered 10 minutes, then fluff with a fork.

Roast squash

While rice cooks, preheat oven (can use same 425°F). Peel (if desired) and cut 12 oz butternut or kabocha squash into 1/2-inch cubes. Toss squash with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet and spread in a single layer. Roast for 22–28 minutes, flipping once, until tender and edges are caramelized. If baking tofu simultaneously, roast squash on a separate sheet; timing may overlap.

Prepare cabbage and edamame

Thinly shred or slice 2 cups purple cabbage. If using frozen edamame, thaw or blanch: boil 2–3 minutes then drain and cool. Pat edamame dry. Keep cabbage and edamame chilled or room temperature for assembly.

Slice radish and prep avocado

Thinly slice 4 small radishes on a mandoline or sharp knife. Halve the avocado, remove pit, scoop out flesh and slice into wedges. Toss avocado slices with 1 tsp lemon juice to prevent browning. For charred avocado: heat a cast-iron skillet over medium-high; brush avocado halves (skin on) lightly with oil and place cut-side down for 1–2 minutes until char marks appear; alternatively, broil cut-side up 1–2 minutes.

Make wasabi mayo

Whisk together 1/2 cup mayonnaise, 1 tsp wasabi paste (add more to taste for heat), 1/2 tsp soy sauce, and 1/2 tsp rice vinegar until smooth. Taste and adjust seasoning. Transfer to a squeeze bottle or small bowl for drizzling.

Finish and assemble bowls

Divide the cooked black rice among 4 bowls (about 3/4 cup cooked rice per serving). Arrange pieces of miso-glazed tofu (2 slabs per bowl), roasted squash (about 3 oz), 1/4–1/3 cup shredded purple cabbage, 1/4 cup edamame, a handful of radish slices, and 1/4 of the charred avocado per bowl. Drizzle reserved miso glaze over tofu and a swirl of wasabi mayo across the bowl. Sprinkle with toasted sesame seeds, sliced scallions, and optional nori strips or pickled ginger. Serve warm.

Storage and reheating

Store components separately in airtight containers up to 3–4 days. Reheat tofu and squash in a 375°F oven 8–10 minutes to regain crispness; reheat rice covered with a sprinkle of water in microwave until hot. Add avocado fresh at serving.