Crispy Tofu With Miso Sesame Sauce

This crispy tofu with miso sesame sauce is the perfect dinner for tofu beginners or seasoned tofu lovers! The tofu is roasted in the oven or air fryer with olive oil, cornstarch and soy sauce. We’re coating it in a miso, tahini, sesame oil, soy sauce, maple syrup and garlic sauce, then serving it with some fresh red cabbage, cucumber, and rice. Top with fresh cilantro and sesame seeds, and enjoy!

Prep time: 10-15 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 400g extra-firm tofu
• 1 tbsp olive oil
• 1 1/2 tbsp cornstarch
• 1 1/2 tbsp soy sauce (or tamari for gluten-free)
• 1/2 large cucumber or 3 mini cucumbers
• Pinch of salt
• 1/2 tbsp sesame oil
• 1 cup shredded red cabbage
• 1/2 lime (about 1-1 1/2 tbsp lime juice)
• 150g rice
• Fresh cilantro (optional)
• Sesame seeds (optional)

Miso Tahini Sauce

• 1 heaping tbsp white miso paste
• 1/4 cup tahini
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp sesame oil
• 1 1/2 tbsp maple syrup or agave
• 1/2 lime (about 1-1 1/2 tbsp lime juice)
• 2 minced garlic cloves
• 2 tbsp water (+ more if needed)

Equipment

• Small pot
• Mixing bowl or container with lid
• Air fryer or lined baking sheet

Instructions

1. Rinse the rice and cook according to package directions (usually 2 parts water for 1 part rice, so about 300g water).
2. If using the oven instead of air fryer, preheat to 425F.
3. Break the tofu into rough bite-sized chunks then add to a bowl or container with olive oil, cornstarch and soy sauce. Toss well until the tofu pieces are coated, then add to a lined baking sheet and roast for 20 mins, tossing halfway (or, if using an air fryer, roast at 410F for 18 mins, tossing halfway).
4. While the tofu is in the oven, prep the veggies. Slightly pickle the shredded cabbage by adding it to a bowl with lime juice. I like crushing the cucumber before cutting it, then adding it to a bowl with salt to remove some of its water. After a few minutes, rinse the salty cucumber and pat dry, then toss in a 1/2 tbsp sesame oil and a small drizzle of soy sauce (this cucumber ‘salad’ step is optional, feel free to just chop your cucumber and add it in as is!). Roughly chop the fresh cilantro.
5. Finally, prep the miso tahini sauce. Whisk together miso, tahini, soy sauce, sesame oil, maple syrup or agave, lime juice, minced garlic, and a bit of water. Whisk until there are no more lumps, adding more if needed for consistency.
6. One final (optional step) is to toss the tofu in half of the sauce, saving the other half to pour on top at the end.
7. Plate everything together with the rice, crispy tofu, shredded cabbage, cucumber salad, fresh cilantro and sesame seeds, then pour over the remaining sauce and enjoy!