Recipes
Lemon-Miso Tofu With Broccoli
Inspired by Cantonese-style lemon chicken, this vegetarian version features crispy tofu and broccoli coated in a citrusy sweet and savory sauce. This lemon sauce is neither overly sweet nor tart, but has a soft umami hum thanks to the addition of miso paste. The simple technique of dusting the tofu with cornstarch before pan-frying delivers crispy tofu that is light yet robust enough to carry the sauce. (The tofu and broccoli can also be cooked in an air-fryer with comparable results; see Tip for instructions.) Once the crusted tofu hits the sauce, it will soften and become velvety, though if you prefer more crunch, you can serve the lemon sauce on the side for dipping.
Ingredients
- 3/4 cup just-boiled water
- 2 tablespoons white (shiro) miso paste
- 1/4 cup lemon juice (from 1 to 2 lemons)
- 3 tablespoons maple syrup or honey
- 1 tablespoon cornstarch
- 1/2 teaspoon salt
- 2 teaspoons roasted sesame oil
- 2 garlic cloves, finely grated
- 1 (1-inch) piece fresh ginger, peeled and finely grated
- 1/3 cup cornstarch
- Salt and pepper
- 1 (14- to 16-ounce) package extra-firm tofu, drained, patted dry and cut into 1-inch cubes
- Canola or vegetable oil
- 1 pound broccoli (about 2 small heads), cut into small florets
- 2 scallions, trimmed and thinly chopped
- Cooked rice, to serve
Instructions
- Prepare the lemon-miso sauce: in a medium bowl or jug, add the just-boiled water and the miso paste and stir to dissolve it. Add the lemon juice, maple syrup, cornstarch and salt, and stir to combine. Set aside.
- Prepare the tofu: Place the cornstarch on a large plate or tray. Season with salt and pepper and toss to combine. Add the tofu cubes and toss to coat all sides.
- Heat a large (12-inch) nonstick or well-seasoned skillet on medium-high for 2 minutes. Drizzle with 3 tablespoons canola oil, swirling it around to coat the base, and add the tofu. Cook until golden and crispy, 2 to 3 minutes per side. If the pan gets dry, add a bit more oil and reduce heat to medium if the pan gets too smoky. Transfer the tofu to a large plate.
- If the skillet is dry, drizzle with a bit more oil. With the heat on medium-high, add the broccoli, season with salt and pepper, and cook, tossing often, until tender and charred around the edges, 6 to 7 minutes (reduce heat to medium if it gets too hot and smoky). Transfer the broccoli to the same plate as the tofu.
- Finish the lemon-miso sauce: Give the skillet a quick rinse or wipe it out with paper towels to remove any burnt bits and place it back on medium heat for 1 minute. Add the sesame oil, garlic and ginger to the skillet and bloom for 30 seconds, stirring, until fragrant. Give the lemon cornstarch mixture a stir and then pour it into the skillet. Cook, stirring, until thickened and glossy, 3 to 4 minutes. Remove from heat.
- Add the tofu and broccoli to the lemon-miso sauce and toss to coat. Scatter with the scallions, and serve immediately with rice.