Miso-Glazed Tofu & Broccoli Rice Bowl with Toasted Walnuts

This comforting vegan rice bowl layers savory and sweet in every bite. Firm tofu is pressed, pan-seared until golden, then lacquered in a glossy miso-maple glaze that turns deeply caramelized and umami-rich in the pan. It's served over a bed of fluffy short-grain rice alongside tender-crisp steamed broccoli, and finished with a crunchy, toasted walnut-sesame topping that adds texture and a boost of plant-based omega-3s. Miso paste brings fermented depth and a salty-sweet backbone to the glaze, while a touch of maple syrup balances it with gentle sweetness, true to the "gentle sweetness meets deep savory miso warmth" promise of this dish. Toasted walnuts and sesame seeds are crushed together for a nutty, crunchy finishing touch that elevates the simple bowl into something special. Entirely plant-based, this bowl is naturally dairy-free and egg-free, and it comes together in about 35 minutes, making it an easy weeknight dinner that's satisfying, nutrient-dense, and packed with protein from tofu, fiber from broccoli and rice, and healthy fats from walnuts and sesame.

Ingredients

• 14 ozextra-firm tofu, pressed and sliced into steaks
• 1 cupshort-grain rice, uncooked
• 2 cupsbroccoli florets
• 2 tbspWhite miso paste
• 1.5 tbspmaple syrup
• 1 tbsprice vinegar
• 1 tbspsoy sauce
• 1 clovegarlic, minced
• 1 tspfresh ginger, minced
• 0.33 cupwalnuts, roughly chopped
• 1 tbspsesame seeds
• 1.5 tbspNeutral oil, such as avocado or grapeseed oil
• 1.75 cupswater, for cooking rice
• 2 stalksGreen onion, thinly sliced, for garnish
• salt, to taste

Method

1. Press the tofu for at least 15 minutes to remove excess water, using a tofu press or by wrapping it in paper towels and placing a heavy object on top. 15:00
2. Rinse the short-grain rice until the water runs clear, then combine with water in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer until tender and water is absorbed. 15:00
3. While the rice cooks, whisk together the miso paste, maple syrup, rice vinegar, soy sauce, garlic, and ginger in a small mixing bowl until smooth.
4. Slice the pressed tofu into thick steaks (about 4-6 pieces) using a chef's knife and cutting board.
5. Heat the neutral oil in a non-stick skillet over medium heat. Add the tofu steaks and sear until golden brown, about 3-4 minutes per side. 8:00
6. Pour the miso-maple glaze over the seared tofu in the skillet. Reduce heat to low and cook, turning the tofu gently to coat, until the glaze thickens and caramelizes onto the tofu, about 3-4 minutes. 4:00
7. Meanwhile, steam the broccoli florets in a steamer basket set over simmering water until bright green and tender-crisp, about 5 minutes. Season lightly with salt. 5:00
8. Toast the walnuts and sesame seeds in a small dry skillet over medium-low heat, stirring frequently, until fragrant and lightly golden, about 3 minutes. Remove from heat and roughly crush. 3:00
9. Divide the rice between bowls, top with steamed broccoli and the glazed tofu steaks, spooning any remaining glaze from the skillet over the top.
10. Sprinkle the toasted walnut-sesame mixture and sliced green onion over each bowl, then serve warm.