Miso Vegetables & Tofu Recipe

A one-dish meal, inspired by a recipe in Harumi Kurihara's Everyday Harumi - asparagus, broccoli, and tofu tossed with a salty-sweet miso dressing.

Miso Vegetables & Tofu

My apologies in advance. It has been a bit busy on this end, and although this post will be on the short side, the recipe itself is particularly tasty. Eight ingredients and a few simple steps come together into something special. A light meal that still satisfies. The flavor profile is Japanese, and it's one of those preparations where an interesting dressing and good quality vegetables come together into something vibrant and uplifting. It's the sort of thing I like to have for lunch, but could also make a nice component in an al fresco dinner.

Miso Vegetables & Tofu

It's based loosely on a recipe I came across in Harumi Kurihara's beautiful Everyday Harumi cookbook. Harumi makes a seductively colorful side dish by dressing lightly blanched green beans, broccoli, and cauliflower in a salty-sweet miso dressing. I wanted to make a one-dish meal based on this general idea. I used in-season vegetables (the asparagus and broccoli caught my eye yesterday's market), and in addition to that, tofu I'd browned in a pan. You can certainly experiment with whatever vegetables are in season where you are.

Have a look at Everyday Harumi if you come across it, I bought a copy a few weeks ago, and there are quite a number of recipes I'm excited to try. It is beautifully produced, photographed, and designed. The recipes are completely (weekday) approachable, with plenty of inspiration for vegetarians and non-vegetarians alike.

Also, for those of you not familiar with Harumi, Julia Moskin wrote a nice profile of her a few years back for the New York Times - Empress of Domesticity Drops In.

Again, my apologies for being so short with this post - house guests, book writing, and preparing for a couple little trips - all creating the perfect storm of distraction this week!

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Miso Vegetables & Tofu

A couple notes: This recipe makes more dressing than you'll need. But the leftover will keep refrigerated for a week or two. As far as vegetables go, I used a combination of thin asparagus and broccoli florets here (in season), but Harumi uses green beans, cauliflower, and broccoli. Have fun experimenting with different in-season ingredients wherever you are.

6 oz awase miso (or blend or equal parts white & red miso)
1/4 cup sake
1/2 cup mirin
3 tablespoons sifted natural cane sugar
red pepper flakes or shichimi tōgarashi, a big pinch or two

4 cups / 12 oz / 340 g bite-sized veggies (see headnotes)

12 ounces / 340 g baked or grilled (or lightly pan-fried) firm tofu, cut into bite-sized pieces

Start the dressing first. Combine miso, sake, mirin, and sugar in a small saucepan. Bring just to a boil, dial down the heat and simmer gently for about 20 minutes, or until it thickens a bit. Toward the end, stir in the red pepper flakes, adding to taste. Remove from heat and allow to cool.

In the meantime, bring a pot of water to a boil. Salt the water and blanch the vegetables very briefly, just long enough to take the raw edge off, no more than a minute. I knew the broccoli might take 20-30 seconds longer to cook than the thin asparagus, so I added it to the pot first. Use your best judgment based on whatever vegetables you are using. Drain and immediately run under cold water to stop the cooking. Drain well, you want to try to get as much water off the vegetables as possible.

In a large serving bowl gently toss the vegetables until thoroughly coated with 1/3 cup / 80 ml of the miso dressing. Add the tofu and toss again. Taste and add more dressing if you like, just keep in mind, this particular dressing is quite strong and rich. Serve family-style or individually topped with a bit more shichimi tōgarashi or a sprinkling of red pepper flakes.

Serves 4 - 6, plus leftover dressing.

Inspired by a recipe in Harumi Kurihara's Everyday Harumi. Published by Conran, 2009.

Prep time: 10 minutes - Cook time: 20 minutes

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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I might add a little reconstituted dried arame seaweed.


This light preparation looks like the perfect way to showcase tender Spring vegetables this time of year. Some toasted sesame seeds would be a great garnish as well.

Molly @ mollys menu

How do you get tofu to brown like that? I always have difficulties getting it to brown nicely. Do you drain for a while in advance? Are there any tips you have for quick ways to dry out tofu if you forget to drain in advance? Thanks!


Mmm, actually, that looks really tasty. I am always astonished at how a little marinade on cooked veggies etc. turns a ho-hum day into something special. Thanks!

Amanda at Enchanted Fig

This looks so easy and healthy and delicious. Heidi, you always know about the most interesting cookbooks! I made the Ottolenghi quinoa recipe the other day--so pretty and healthy and tasty!


Any recipe with miso is a tasty one for me...and I love how you incorporated the tofu and veggies (especially the asparagus)....thanks Heidi

The Healthy Apple

Wonderful, elemental dish. This is just what I'd like to sit down to at the end of a long day!! The miso dressing sounds fabulous; I haven't tried awase before but will look for it. That the recipe makes extra is fine with me -- I can see myself putting this on just about everything.


Looks DIVINE. I may have to splurge for asparagus at the market this week (Do you know that asparagus is a luxury vegetable here in France? They're SO expensive, even in season! Count your blessings that you live in an asparagus-filled, wallet-friendly place! :)


This is perfect! I just happen to have all of these ingredients laying around and was looking for something quick. Thanks!


Great dish. I just tried making baked tofu for the first time and it was amazing.

Carrie (Love Healthy Living)

I was going to make my usual tofu and broccoli stir fry this evening, but you've inspired me to step out of my box and try this. I even have asparagus-- all I need is to find some miso on my way home from work.


I actually have all of these ingredients! I do have a question, though. Aren't you supposed to avoid boiling miso? Or is that only when you're making the soup?


Heidi, any post, regardless of length, is a treat (visually and literally). Enjoy this week and all your distractions!

Emily from Philly

I bet this would make a good marinade for meat, too, especially chicken or fish. Mmm.


I know the feeling of your time being completely comsumed by other sources. Hopfeully you'll have a respite at the end of it. I adore Japanese flavors, and given that aspargus is in season, this is a great time to try this recipe!

Christine @ Fresh Local and Best

Thanks for this easy dinner idea and the book recommendation! Have a good week! :)


I enjoy your posts like this. They are a guide in a direction of flavor and texture; they are meant to inspire experimentation. I have miso waiting for this recipe.

Andrea @ Fork Fingers Chopsticks

After the tempura I cooked on sunday, which I am sharing the recipe in my blog!, this would have been a perfect match!!! :)

Chocolate Freckles

I love light, easy dinners- and this one looks awesome! I love miso with tofu, and of course I always love veggies! This one is on my list as well :) Kris

Kristin (Cook, Bake and Nibble)

Wow this looks awfully good! I'd love this with some udon.

Thomas (from Damascus Bakeries)

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