Ingredients
3/4 cup just-boiled water
2 tablespoons white (shiro) miso paste
1/4 cup lemon juice (from 1 to 2 lemons)
3 tablespoons maple syrup or honey
1 tablespoon cornstarch
1/2 teaspoon salt
2 teaspoons roasted sesame oil
2 garlic cloves, finely grated
1 (1-inch) piece fresh ginger, peeled and finely grated
1/3 cup cornstarch
Salt and pepper
1 (14- to 16-ounce) package extra-firm tofu, drained, patted dry and cut into 1-inch cubes
Canola or vegetable oil
1 pound broccoli (about 2 small heads), cut into small florets
2 scallions, trimmed and thinly chopped
Cooked rice, to serve
Directions
1
Prepare the lemon-miso sauce: in a medium bowl or jug, add the just-boiled water and the miso paste and stir to dissolve it. Add the lemon juice, maple syrup, cornstarch and salt, and stir to combine. Set aside.
2
Prepare the tofu: Place the cornstarch on a large plate or tray. Season with salt and pepper and toss to combine. Add the tofu cubes and toss to coat all sides.
3
Heat a large (12-inch) nonstick or well-seasoned skillet on medium-high for 2 minutes. Drizzle with 3 tablespoons canola oil, swirling it around to coat the base, and add the tofu. Cook until golden and crispy, 2 to 3 minutes per side. If the pan gets dry, add a bit more oil and reduce heat to medium if the pan gets too smoky. Transfer the tofu to a large plate.
4
If the skillet is dry, drizzle with a bit more oil. With the heat on medium-high, add the broccoli, season with salt and pepper, and cook, tossing often, until tender and charred around the edges, 6 to 7 minutes (reduce heat to medium if it gets too hot and smoky). Transfer the broccoli to the same plate as the tofu.
5
Finish the lemon-miso sauce: Give the skillet a quick rinse or wipe it out with paper towels to remove any burnt bits and place it back on medium heat for 1 minute. Add the sesame oil, garlic and ginger to the skillet and bloom for 30 seconds, stirring, until fragrant. Give the lemon cornstarch mixture a stir and then pour it into the skillet. Cook, stirring, until thickened and glossy, 3 to 4 minutes. Remove from heat.
6
Add the tofu and broccoli to the lemon-miso sauce and toss to coat. Scatter with the scallions, and serve immediately with rice.
Notes
To cook the tofu and broccoli in an air-fryer, heat to 400 degrees. Spray the air-fryer basket with non-stick cooking spray. Toss the broccoli in oil and season with salt and pepper. Spray the cornstarch-coated tofu with non-stick cooking spray and transfer to the air-fryer basket along with the broccoli. Air-fry for 12 minutes, giving the basket a shake half way through. Depending upon the size of your air-fryer basket, you may have to cook it in two or three batches.