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Silken tofu with broccoli & soy-miso dressing

Silken tofu with broccoli & soy-miso dressing

This meat-free dish is perfect for a quick and easy, flavour-packed dinner. The tofu is silky and full of flavour from the soy-miso dressing. Paired with the freshness of the broccoli, it's a dish you don't want to miss!

4.5 out of 5 stars(5) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook10 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • tbsp reduced-salt soy sauce
  • ½ tbsp Japanese rice vinegar
  • ½ tbsp Clearspring Organic Japanese Brown Rice Miso
  • ½ tsp toasted sesame oil
  • ½ tsp maple syrup
  • ½ tsp grated fresh root ginger
  • 1 garlic clove, sliced
  • 2 tbsp Vegetable oil
  • 200g Tenderstem broccoli spears, thicker stems halved lengthways
  • 300g Clearspring Organic Tofu
  • 2 salad onions, finely sliced
  • 1 tsp sesame seeds, toasted


  1. For the dressing, put the soy sauce, vinegar, miso, sesame oil, maple syrup and ginger in a jar. Screw on the lid and shake well to combine; set aside.

  2. Put the garlic and 1 tbsp vegetable oil in a frying pan set over a medium heat. When the garlic is just golden, add the broccoli and coat in the oil. Add 5 tbsp (75ml) cold water; stir-fry for 5-6 minutes until the water has bubbled off and the broccoli is tender (add more water and cook for longer if the broccoli spears are thick).

  3. Meanwhile, drain the tofu well on kitchen paper; cut into 1cm-thick slices. Tip the broccoli onto a serving plate and top with the tofu slices. Spoon over ½ the dressing, then scatter with the salad onion and sesame seeds.

  4. Heat the remaining 1 tbsp oil in a small pan over a high heat until smoking, then pour over to wilt the salad onions slightly. Serve with rice or noodles, if liked.

Cook’s tip

The remaining dressing can be refrigerated in the jar for up to a week. Try spooning over salmon, chicken or noodles. 


Typical values per serving when made using specific products in recipe


1,284kJ/ 309kcals



Saturated Fat












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