Miso Glazed Tofu Recipe
By Batch Cooking Club
🔪Prep Time: 10 minutes
👩🍳Cook Time: 15 minutes
2 Tbsp agave
2 Tbsp yellow miso
2 Tbsp shoyu, tamari or soy sauce
2 Tbsp rice vinegar
juice of ½ lime
1 Tbsp toasted sesame oil
1 14-oz package extra firm tofu*
salt and pepper, to taste
1*Drain and press the tofu for 20 minutes if not using extra firm.
2In a small bowl, whisk together the maple syrup, miso, shoyu, vinegar and lime juice.
3Slice the pressed tofu lengthwise into two large blocks. Then cut each block into bite-sized cubes.
4In a large skillet, heat the sesame oil. Place the tofu in the skillet and cook, stirring so that the cubes get slightly golden on all sides, about 10 minutes.
5Reduce the heat to low and add the glaze to the skillet. Cook, stirring occasionally until it begins to thicken, about 5 minutes.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.