Recipe: Miso-Glazed Tofu and Veggie Stir-Fry


This super-simple, super-tasty stir-fry is built to accommodate even the pickiest eaters. For the adventurous, it’s all about the miso glaze, a salty-sweet dressing that combines tart rice vinegar and rich sesame oil with aromatic raw garlic and ginger. (It’s also great on a salad!) Hearty tofu steaks, crisp asparagus, and tender shiitakes come together for a fine vegetarian meal, with pasta as the dish’s surprisingly harmonious accompaniment.

For picky eaters, you can easily separate ingredients as you go, setting aside a pleasantly bland plate of plain spaghetti, asparagus, and tofu.

Serves 4Prep time: 15Cook time: 10Total time: 25


12 ounces spaghetti (about ¾ a box)

2 1/2 tablespoons canola oil, divided

3 tablespoons rice vinegar

2 tablespoons miso

1 tablespoon minced peeled ginger

1 tablespoon minced garlic

1 tablespoon soy sauce

1 1/2 teaspoons sugar

1 teaspoon sesame oil

14-ounce package extra-firm tofu, drained

1 pound asparagus spears, trimmed and cut into 1-inch pieces

6 ounces shiitake mushrooms, stems discarded

1/4 cup thinly sliced green onions


Cook spaghetti according to package directions.

While the spaghetti is cooking, combine 1 tablespoon canola oil and next 7 ingredients (through sesame oil) in a medium bowl, stirring with a whisk.

When the spaghetti is done, drain, rinse, and divide into 2 bowls. Toss 1 bowl with ¼ cup of the miso mixture. If your kids are picky, toss the second bowl with a little oil or butter.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon canola oil to pan; swirl to coat. Cut tofu crosswise into 4 (1-inch-thick) slices. Add tofu to pan, and cook for 3 minutes on each side or until browned. If your kids might prefer plain tofu, take out 2 tofu steaks and set aside. Add 1 tablespoon miso mixture to pan, and toss to coat the tofu. Remove tofu from pan.

Add remaining 1 1/2 teaspoons canola oil to pan; swirl to coat. If your kids prefer raw asparagus, put half the asparagus in a bowl and serve it while you finish up cooking. Add asparagus and mushrooms to pan; sauté 4 minutes or until tender. Add remaining 2 tablespoons miso mixture to pan; toss to coat.

PLATING FOR PICKY EATERS: Put a helping of plain spaghetti, plain tofu, and any leftover raw asparagus on a plate, preferably in a way that doesn't allow the components to touch one another.

PLATING FOR ADVENTUROUS EATERS: Twisting the spaghetti with a pair of tongs, set a twirl of miso-glazed pasta into each bowl. Top each serving with a big helping of miso-glazed vegetables and a miso-glazed tofu steak. Sprinkle with green onions.

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