Healthy Recipe: Lemon-Miso Tofu with Broccoli

This recipe, slightly adapted from the New York Times, tastes as good as the original, even by carnivore standards!

Cornstarch-coated tofu cubes and broccoli florets are pan-fried in minimal oil, then tossed in a lightly sweetened lemony sauce and miso paste. It’s high in protein and probiotics and is earthy and savory-sweet. Serves 4.

Ingredients
¾ cup water

2 tablespoons white miso paste

¼ cup lemon juice

3 tablespoons maple syrup or honey

1 tablespoon + 1/3 cup cornstarch, divided

Salt and pepper

1 (14- to 16-ounce) package extra -firm tofu

Canola or other neutral oil (5 or 6 tablespoons)

Bite-size broccoli florets cut from 1 large or 2 small heads, or 1 (10-ounce) bag

2 teaspoons roasted sesame oil

2 teaspoons finely grated garlic (2 medium cloves)

1 tablespoon finely grated ginger (from a 1-inch piece)

2 scallions, trimmed and thinly sliced

Cooked rice for serving

Instructions
1.) Start the sauce: Bring the water to a boil in a small saucepan and pour into a medium bowl. Add the miso paste and stir to dissolve. Stir in the lemon juice, syrup or honey, 1 tablespoon of the cornstarch, and ½ teaspoon of salt. Set aside.

2.) Prepare the tofu: Drain the tofu, pat it dry, and cut it into 1-inch cubes. Place the remaining 1/3 cup of the cornstarch on a large plate or tray. Add ½ teaspoon of salt and ¼ teaspoon pepper and stir to combine. Add the tofu cubes and toss to coat.

3.) Heat a large nonstick or well-seasoned skillet on medium-high for 2 minutes. Add 3 tablespoons of the canola oil, swirling to coat.

4.) Add the tofu in a single layer (in batches, if necessary) and cook until golden and crispy all over, about 2 to 3 minutes per side. Drizzle in a little more oil if the pan gets dry and reduce the heat to medium if the pan gets too smoky. Transfer the tofu to a large plate.

5.) Prepare the broccoli: Turn the heat back up to medium-high and drizzle in a little more oil if the pan is dry. Add the broccoli, season with a large pinch of salt and pepper, and cook, tossing often, until tender and lightly charred, 5 to 7 minutes, adjusting the heat as needed. Transfer the broccoli to the plate with the tofu.

6.) Finish the sauce: Rinse and wipe out the skillet with paper towels to remove any browned bits. Set it back on the burner on medium heat for 1 minute. Add the sesame oil, garlic, and ginger and cook and stir, about 30 seconds, until aromatic.

7.) Give the reserved lemon-cornstarch mixture a stir, then pour into the skillet. Cook and stir until thick and glossy, 3 to 4 minutes. Remove from the heat.

8.) Complete the dish: Add the tofu and broccoli to the lemon-miso sauce and toss to coat. Sprinkle with the sliced scallions and serve over rice.