Quick, Semi-Springy Glazed Tofu

It's time for something easy and fast, and pre-marinated tofu can speed things up

After last week’s tempeh project, I thought it was time to share something quick and easy. This is also inspired by someone I spoke with a few weekends ago, who told me she wanted to learn how to meal prep tofu.

For what it’s worth, I find that pretty much any baked or roasted tofu recipe works well in terms of meal prepping / batch cooking — just pack up the leftovers once they’re cool. But I also mentioned that the marinated tofu options at the grocery store can come in handy for speedier, on-the-fly cooking, too.

Hodo released a marinated Miso Tofu that I usually keep on hand. (I know I’ve mentioned Hodo a million times — but I really love their dense-textured tofu.) You can use it straight from the package, throwing cubes on salads and whatnot, or bake, grill, or pan-fry it it right away without worrying about seasoning it.

But since the marinade isn’t super strong, I’ve taken to adding a few extra flavoring agents to turn it into more of a glaze, which is outlined in the recipe below.

And because of what’s felt like endless rainy weather, I was inspired to inject some tender, pale, spring-appropriate greenness into this meal. If you’ve never tried wilting or stir-frying crunchy lettuces, I hope you love it as much as I do. I’ve been hooked on it ever since I included a recipe in my book Bowl.

And finally, do you use a rice cooker? I can’t imagine living without mine. But since I serve this recipe with rice, one last thing I’m enjoying: cooking a combination of short-grain brown rice and pearled barley, about 75% rice to 25% barley, using the brown rice setting on my rice cooker. The barley adds such delicious sweetness and chew! In this vein I also want to try

Christina Chaey

’s multigrain rice sometime soon, too.

Recipe Video