Miso-Glazed Tofu Steaks with Beansprout Salad & Egg Strands Recipe

Miso-Glazed Tofu Steaks with Beansprout Salad & Egg Strands Recipe

How To Make Miso-Glazed Tofu Steaks with Beansprout Salad & Egg Strands

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Preparation: 15 minutes
Cooking: 20 minutes
Total: 35 minutes



  • 1 block of firm tofu, sliced into steaks
  • 3 tablespoons of miso paste
  • 2 tablespoons of maple syrup
  • 2 tablespoons of soy sauce
  • 1 tablespoon of rice vinegar
  • 1 teaspoon of sesame oil
  • 2 cups of beansprouts
  • 1 cup of shredded carrots
  • 1 cup of thinly sliced cucumber
  • 2 green onions, chopped
  • 2 eggs, beaten
  • Salt and pepper to taste
  • Sesame seeds for garnish


  1. Preheat the oven to 400°F (200°C).

  2. In a small bowl, mix together the miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil.

  3. Place the tofu steaks on a baking sheet lined with parchment paper. Brush both sides of the tofu steaks with the miso mixture.

  4. Bake the tofu in the preheated oven for 15-20 minutes, or until the glaze is caramelized and the tofu is golden brown.

  5. Meanwhile, in a large bowl, combine the beansprouts, shredded carrots, sliced cucumber, and chopped green onions.

  6. In a separate non-stick pan over medium heat, pour in the beaten eggs and cook until set. Remove from heat and cut into thin strands.

  7. Toss the beansprout salad with salt, pepper, and a drizzle of sesame oil.

  8. Serve the miso-glazed tofu steaks on a plate with a side of beansprout salad and garnish with the egg strands and sesame seeds.


  • Calories : 245kcal
  • Total Fat : 8g
  • Saturated Fat : 1g
  • Cholesterol : 93mg
  • Sodium : 844mg
  • Total Carbohydrates : 30g
  • Dietary Fiber : 5g
  • Sugars : 13g
  • Protein : 16g
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