Miso Butter Tofu Rice Bowls

Crispy tofu is coated in a savory miso-butter glaze and served over warm rice with cool cucumber and fresh scallions for a quick, satisfying bowl.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 14 oz extra-firm tofu
• 3 cups cooked white rice
• 2 tbsp white miso
• 1 tbsp unsalted butter
• 1 tbsp soy sauce
• 1 medium cucumber
• 4 scallions
• 2 tbsp cornstarch
• 1 tbsp neutral oil
• 1 tbsp rice vinegar
• 1 tbsp sesame seeds
• 0.25 tsp black pepper

Cooking instructions

1. Drain the tofu, wrap it in a clean kitchen towel, and press gently for 5 minutes to remove excess moisture. Cut it into 1-inch cubes and toss with the cornstarch and black pepper. (about 5 min)
2. Thinly slice the cucumber and scallions. Toss the cucumber with the rice vinegar and set aside while the tofu cooks. (about 2 min)
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook, turning occasionally, until crisp and golden on most sides, 8 to 10 minutes. (about 10 min) — Medium-high heat
4. Reduce the heat to medium-low. Add the miso, butter, soy sauce, and 2 tablespoons water. Stir and toss until the butter melts and the tofu is evenly coated in a glossy glaze, 1 to 2 minutes. (about 2 min) — Medium-low heat
5. Divide the warm cooked rice among four bowls. Top with the glazed tofu, cucumber, and scallions. Sprinkle with sesame seeds and serve immediately. (about 2 min)