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  • chrissy532

Miso Tofu & Brown Rice Bowl


I rarely eat tofu and even more rarely cook with it. Or never. But last week I met my husband Chris for dinner at this great new food court that he gets at least one of the three meals a day eaten at his desk. I made a beeline for Blue Ribbon Sushi for my favorite spicy tuna roll. Chris got a bowl with some tuna poke, soba noodles, and marinated tofu – thinking it was like the healthiest thing ever. And it might have been…except for the globs of oil coating everything.

I knew I could make something so much healthier AND far more delicious. This week I set out to prove myself right (which i like doing on occasion). Although I have yet to get peanut gallery approval, my trusty next-in-line taste testers were at the ready (thanks Mom and Sal!!).




For the edamame, try making it this way for a somthin extra!


Miso Tofu & Brown Rice Bowl

Yield: Serves 4


  1. 8oz firm tofu

  2. 2 tbl miso paste

  3. 2 tbl dijon mustard (or chinese mustard if you want a little more kick)

  4. ½ cup soy sauce

  5. 2 cloves garlic

  6. ½ inch piece fresh ginger

  7. 1 cup brown rice

  8. 2 tbl toasted sesame oil

  9. 2 cups edamame (frozen works great, just thaw on the counter for 30min to an hour)

  10. 1 avocado

  11. radishes, thinly sliced

  12. black sesame seeds for garnish


  1. Marinate the tofu: whisk together miso paste, mustard, and soy sauce. Peel garlic and ginger, chop in large pieces (so you can fish them out later on), and add to marinade. Cut tofu into bite-size cubes, coat with marinade and put into the fridge anywhere from an hour to a few days - i think 1-2 days is the sweet spot but do what works with your schedule.

  2. Cook rice according to package instructions.

  3. Heat sesame oil in a large nonstick skillet and just before it starts to smoke throw in the edamame. Don't stir for a minute or two to allow some charring. Stir and let sit again. Season with salt and pepper then remove from the heat and set aside until ready to serve.

  4. Let tofu come to room temp and remove the garlic and ginger pieces. Slice the avocado and season with salt and pepper.

  5. To Serve: Place some rice in a bowl and arrange toppings - feel free to spoon some of the marinade on there (this is for real miso lovers).


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