March Recipes

Sticky Miso-Glazed Tofu

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Bowl of Sticky Miso Glazed Tofu
Total Time:
130 minutes


  • ¼ cup Hy-Vee corn starch
  • 1 (16-oz.) pkg. extra-firm tofu, drained, pressed and cut into 1-in. cubes
  • ½ cup Korean BBQ marinade & sauce
  • 1 tbsp sweet white miso paste
  • 1 ½ tsp Hy-Vee honey
  • 1 ½ tsp oyster sauce
  • 5 tbsp Hy-Vee vegetable oil, divided
  • 1 (8-oz.) pkg. frozen shelled edamame, thawed
  • 1 cup fresh snow peas
  • Radish microgreens, for garnish
  • Black sesame seeds, for garnish
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Place corn starch in a small shallow bowl. Coat tofu, a few pieces at a time, with corn starch. Set tofu aside. Whisk together BBQ sauce, miso, honey, and oyster sauce in a small bowl; set aside.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add edamame and snow peas. Cook and stir 2 to 3 minutes or until slightly golden. Transfer to a bowl; cover and keep warm.
Heat remaining 3 tablespoons oil in same skillet over medium heat. Add coated tofu; cook 8 to 10 minutes or until lightly browned on all sides, turning frequently. Add BBQ sauce mixture; cook 3 to 5 minutes or until sticky and golden brown.
To serve, divide edamame mixture among 4 serving bowls. Top with tofu. Garnish with microgreens and sesame seeds, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
% Daily Value*
Total Fat: 24g 31%
Saturated Fat: 4.5g
Trans Fat: 0g
Cholesterol: 20mg 7%
Sodium: 1650mg 72%
Total Carbohydrate: 41g 15%
Dietary Fiber: 8g 29%
Sugars: 9g 18%
Protein: 15g 30%

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