Lemon-Miso Tofu With Broccoli Recipe • 5★

By Hetty Lui McKinnon

Published June 5, 2025

Armando Rafael for The New York Times. Food Stylist: Brett Regot.

Inspired by Cantonese-style lemon chicken, this vegetarian version features crispy tofu and broccoli coated in a citrusy sweet and savory sauce. This lemon sauce is neither overly sweet nor tart, but has a soft umami hum thanks to the addition of miso paste. The simple technique of dusting the tofu with cornstarch before pan-frying delivers crispy tofu that is light yet robust enough to carry the sauce. (The tofu and broccoli can also be cooked in an air-fryer with comparable results; see Tip for instructions.) Once the crusted tofu hits the sauce, it will soften and become velvety, though if you prefer more crunch, you can serve the lemon sauce on the side for dipping.

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FOR THE LEMON-MISO SAUCE

¾ cup just-boiled water

2 tablespoons white (shiro) miso paste

¼ cup lemon juice (from 1 to 2 lemons)

3 tablespoons maple syrup or honey

2 teaspoons roasted sesame oil

2 garlic cloves, finely grated

1 (1-inch) piece fresh ginger, peeled and finely grated

FOR THE TOFU AND BROCCOLI

1 (14- to 16-ounce) package extra-firm tofu, drained, patted dry and cut into 1-inch cubes

Canola or vegetable oil

1 pound broccoli (about 2 small heads), cut into small florets

2 scallions, trimmed and thinly chopped

Cooked rice, to serve

Step 1Prepare the lemon-miso sauce: in a medium bowl or jug, add the just-boiled water and the miso paste and stir to dissolve it. Add the lemon juice, maple syrup, cornstarch and salt, and stir to combine. Set aside.

Prepare the lemon-miso sauce: in a medium bowl or jug, add the just-boiled water and the miso paste and stir to dissolve it. Add the lemon juice, maple syrup, cornstarch and salt, and stir to combine. Set aside.

Step 2Prepare the tofu: Place the cornstarch on a large plate or tray. Season with salt and pepper and toss to combine. Add the tofu cubes and toss to coat all sides.

Prepare the tofu: Place the cornstarch on a large plate or tray. Season with salt and pepper and toss to combine. Add the tofu cubes and toss to coat all sides.

Step 3Heat a large (12-inch) nonstick or well-seasoned skillet on medium-high for 2 minutes. Drizzle with 3 tablespoons canola oil, swirling it around to coat the base, and add the tofu. Cook until golden and crispy, 2 to 3 minutes per side. If the pan gets dry, add a bit more oil and reduce heat to medium if the pan gets too smoky. Transfer the tofu to a large plate.

Heat a large (12-inch) nonstick or well-seasoned skillet on medium-high for 2 minutes. Drizzle with 3 tablespoons canola oil, swirling it around to coat the base, and add the tofu. Cook until golden and crispy, 2 to 3 minutes per side. If the pan gets dry, add a bit more oil and reduce heat to medium if the pan gets too smoky. Transfer the tofu to a large plate.

Step 4If the skillet is dry, drizzle with a bit more oil. With the heat on medium-high, add the broccoli, season with salt and pepper, and cook, tossing often, until tender and charred around the edges, 6 to 7 minutes (reduce heat to medium if it gets too hot and smoky). Transfer the broccoli to the same plate as the tofu.

If the skillet is dry, drizzle with a bit more oil. With the heat on medium-high, add the broccoli, season with salt and pepper, and cook, tossing often, until tender and charred around the edges, 6 to 7 minutes (reduce heat to medium if it gets too hot and smoky). Transfer the broccoli to the same plate as the tofu.

Step 5Finish the lemon-miso sauce: Give the skillet a quick rinse or wipe it out with paper towels to remove any burnt bits and place it back on medium heat for 1 minute. Add the sesame oil, garlic and ginger to the skillet and bloom for 30 seconds, stirring, until fragrant. Give the lemon cornstarch mixture a stir and then pour it into the skillet. Cook, stirring, until thickened and glossy, 3 to 4 minutes. Remove from heat.

Finish the lemon-miso sauce: Give the skillet a quick rinse or wipe it out with paper towels to remove any burnt bits and place it back on medium heat for 1 minute. Add the sesame oil, garlic and ginger to the skillet and bloom for 30 seconds, stirring, until fragrant. Give the lemon cornstarch mixture a stir and then pour it into the skillet. Cook, stirring, until thickened and glossy, 3 to 4 minutes. Remove from heat.

Step 6Add the tofu and broccoli to the lemon-miso sauce and toss to coat. Scatter with the scallions, and serve immediately with rice.

Add the tofu and broccoli to the lemon-miso sauce and toss to coat. Scatter with the scallions, and serve immediately with rice.

To cook the tofu and broccoli in an air-fryer, heat to 400 degrees. Spray the air-fryer basket with non-stick cooking spray. Toss the broccoli in oil and season with salt and pepper. Spray the cornstarch-coated tofu with non-stick cooking spray and transfer to the air-fryer basket along with the broccoli. Air-fry for 12 minutes, giving the basket a shake half way through. Depending upon the size of your air-fryer basket, you may have to cook it in two or three batches.

Forget pan frying anything. Do the tofu in the oven on parchment (425 degrees) 25-30 minutes, tossing halfway. When you toss, throw the broccoli on the baking sheet, too. Delicious!

@RC When you oven-bake it, do you still dust it with cornstarch prior to putting the tofu in the oven?

@Pat I do. Always works great, and having no messy , splattered, cook top to clean is a huge plus.

delicious!! tangy and sticky and zippy. if (like me) you're defying instructions and saving some for leftovers, pour half the sauce into a container after cooking, then let half the tofu and broccoli mix cool on the plate before putting in another container. reheat them in a little oil the next day, remove from pan, add sauce, warm, take off the heat, and stir in the broccoli and tofu again: that way they'll be crispy :)

The broccoli I used was a few days in the fridge so I needed to add a few tablespoons of water, cover and steam if for last 3 minutes to make it crisp-tender. I made half the recipe for just me and it was delicious. But I did add a teaspoon of crispy chilli as I am a chilli addict. SO GOOD.

Ick - baked the tofu and broccoli

Source: https://cooking.nytimes.com/recipes/1026706-lemon-miso-tofu-with-broccoli