Miso-glazed tofu steaks with beansprout salad & egg strands

Miso-glazed tofu steaks with beansprout salad & egg strands

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(3 ratings)

Prep: 40 mins Cook: 20 mins


Serves 4
Simmer tofu in a Japanese-style marinade, then serve in a zingy Korean-inspired salad with colour and crunch

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal490
  • fat24g
  • saturates3g
  • carbs40g
  • sugars27g
  • fibre4g
  • protein22g
  • salt3.7g
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    For the beansprout salad

    • 300g beansprout


      been sp-rowts

      The two most common beansprouts are the green-capped mung bean

    • 1 red pepper, deseeded and sliced into thin strips
    • 100g radish (about 12), trimmed and quartered



      The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

    • 2 spring onions, finely sliced on the diagonal
      Spring onions

      Spring onion

      sp-ring un-yun

      Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    • 75g pack pea shoots



      A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

    • 50g roasted peanut, roughly chopped, to serve

    For the dressing

    • 3 tbsp rice vinegar
    • 2 tbsp reduced-salt soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    • 1 tbsp caster sugar
    • 1 garlic clove, crushed
    • 1cm piece ginger, peeled and finely grated



      Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    • 3 tbsp sunflower oil or rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

    For the glazed tofu

    • 400g fresh firm tofu (we used 2 x 200g blocks)
    • 1 tbsp miso paste
    • 150ml mirin
    • 75ml reduced-salt soy sauce
      Soy sauce

      Soy sauce

      soy sor-s

      An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    For the egg strands

    • 3 large eggs
    • 1 tbsp mirin
    • ½ tsp sunflower oil or rapeseed oil
      Rapeseed oil

      Rapeseed oil

      If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


    1. Prepare the beansprout salad. Put the beansprouts in a bowl and cover with boiling water. Leave for 2 mins, then drain well and leave to cool, tossing with your hand from time to time to speed up the cooling. Combine with the pepper, radishes and spring onion.

    2. To make the dressing, whisk together all the ingredients except the oil until the sugar dissolves. Trickle in the oil slowly while whisking to emulsify. Stir the dressing through the beansprout mixture and chill until ready to serve, stirring occasionally.

    3. Drain the tofu, wrap the whole block in kitchen paper, and press gently to absorb excess moisture. Unwrap and cut in half across the middle, then in half again diagonally, to create four triangles. If using 2 packs, you will end up with 8 smaller triangles.

    4. To prepare the tofu glaze, place the miso paste in a cup and add 2 tbsp of boiling water. Whisk with a fork until completely smooth. Pour into a pan that the tofu will fit into in a single layer. Add the mirin and soy sauce, stir and bring to the boil. Add the tofu to the sauce and simmer for 15 mins, turning the tofu carefully halfway through.

    5. Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment. Carefully lift the tofu from the sauce and place on the tray. Cook in the oven for 15 mins, then turn off the oven and leave the tofu in to keep warm. Meanwhile, to thicken the glaze, raise the heat to a medium boil, stir occasionally,until syrupy. Set aside.

    6. To make the egg strands, beat together the eggs and mirin with 2 tbsp cold water and a large pinch of salt until well mixed, but not frothy. Heat a medium non-stick pan over a low-medium heat and add the oil, spreading it over the surface with a spatula. Pour in a quarter of the egg mixture and swirl to coat the bottom of the pan, forming a very thin omelette. Cook for about 4-5 mins until the top is dry and the bottom is set but not too brown. Carefully remove from the pan (no need to flip) and place on a plate. Repeat with the rest of the mixture, adding a touch more oil if the pan seems dry. Stack the omelettes on top of each other and cool. Don’t worry if they rip or buckle, but do stack them up as flat as possible. Once cool enough to handle, roll them up carefully into a tight sausage and slice thinly with a sharp knife.

    7. Remove the tofu from the oven and spoon a bit of glaze over the top of each piece, spreading with the back of a spoon. (If the glaze has cooled completely and is too thick, reheat slightly until spoonable). Reserve any remaining glaze to finish.

    8. To assemble, arrange the beansprout salad on a plate. Place the tofu steaks on top of the salad and scatter with the egg strands, peanuts and pea shoots. Finish with a drizzle of the glaze.

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    Comments, questions and tips

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    26th Jun, 2020
    It was a bit of a faff to make all the components, but I think it would be quicker if I were to make it again. I'm not sure what watering down the eggs achieves, the thin omelettes might be easier to cook, and get out of the pan, with a slightly thicker mixture.
    7th Mar, 2016
    I made only the tofu part of this recipe. It was a very good way of preparing tofu-simmering in a sticky marinade gave it lots of flavour and the oven-baked texture was pleasant. Will make again with the salad and egg-a complete and very imaginative combination.
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