Crispy Tofu Bowl With Snap Pea-Miso Salad

Tofu becomes a satisfying, main dish-worthy protein when it’s tossed with a little cornstarch and crisped up in the oven. Plus, it only requires 1 tablespoon of oil. Miso is a deeply savory fermented soybean paste worth seeking out for this recipe. Look for it in the refrigerated aisle of your grocery store close to the tofu. Beyond this recipe, you can also use it in marinades, salad dressings and stir-fries.

Active time: 20 minutes | Total time: 45 minutes

Crispy Tofu Bowl With Snap Pea-Miso Salad

Ingredients

• ½ cup brown rice (93g)
• 1 cup water (240g)
• 1 15.5-oz (439g) block firm or extra-firm tofu, patted dry and cut into 1-inch cubes
• 1 tbsp vegetable oil
• 1 tbsp cornstarch
• ¼ tsp salt
• 2 cups (126g) sugar snap peas, trimmed
• 2 tbsp unsalted cashew butter
• 2 tsp white miso paste (shiro miso)
• 1 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce
• 1 tsp honey
• 1 tsp fresh ginger, peeled and finely grated
• 1 small garlic clove, finely grated
• 1 scallion, thinly sliced
• 1 tsp sesame seeds
• Crushed red pepper flakes (optional)

Directions

Preheat the oven to 400°F (200ºC) and line a large rimmed baking sheet with parchment paper. 

Meanwhile, combine the rice and 1 cup water (salted, if desired) in a small saucepan and bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover tightly, and simmer for 35–40 minutes, or until the water is absorbed and the rice is tender. Remove the pot from heat and let the rice sit, covered, until ready to serve.

In a medium bowl, toss the tofu with the vegetable oil and cornstarch. Season with salt. Spread the tofu in an even layer on the prepared baking sheet. Bake the tofu for 20–25 minutes, tossing halfway through baking, until golden brown and crispy.

Prepare an ice bath (fill a medium bowl with ice and cold water) and set aside. Bring a medium pot of salted water to a boil. Add snap peas to boiling water and cook until crisp-tender, about 1 minute. Using a slotted spoon, transfer the peas to the prepared ice bath and let cool completely. Drain well and pat dry with a towel. Slice the snap peas diagonally in half.

In a small bowl, whisk the cashew butter with the miso, rice vinegar, soy sauce, honey, ginger, garlic and 2 tablespoons of water until smooth.

Fluff the rice gently with a fork and spoon into two shallow bowls. Top with the blanched snap peas and crispy tofu. Garnish with scallions and sprinkle with sesame seeds and crushed red pepper, if using. Serve immediately, passing the cashew-miso sauce at the table for drizzling.

Serves: 2 | Serving Size: 1 cup snap peas, 1¼  cups tofu, ¾ cup rice, and ¼ cup of sauce

Nutrition (per serving): Calories: 590; Total Fat: 26g; Saturated Fat: 4.5g; Monounsaturated Fat: 9g; Polyunsaturated Fat: 12g ; Cholesterol: 0mg; Sodium: 722mg; Carbohydrate: 56g; Dietary Fiber: 7g; Sugar: 6g; Protein 34g

Nutrition Bonus: Potassium: 407mg; Iron: 19%; Vitamin A: 46%; Vitamin C: 66% 

Originally published June 25, 2020; Updated March 2026