30-Minute Broiled Tofu with Beets

Weeknight beets usually mean one of two things: a one-hour roast or a vacuum-packed bag from the refrigerated aisle. For a dinner that has to be on the table in half an hour, I pick the bag, and I would rather say that now than hide it in step three. This 30-minute broiled tofu with beets uses cooked beets for the half-hour version, with a raw-beet route for when you have the time. Either way, the tofu is glazed with miso, broiled until its edges turn golden and crisp, and set over beets tossed with orange and mustard.

What is documented and what is not: broiled glazed tofu and roasted beets are both well-documented, and the broiler settings, the pressing method and the beet roasting times here follow published recipes I found. The pairing, the glaze proportions, the orange-mustard dressing and the shortened 15-minute press are my own variation, which I have not tested in a test kitchen. The tofu will be less crisp than one pressed for the full 30 minutes, and I say so in the steps below.

Ingredients

Miso-Glazed Tofu

• 400 g (14 oz) extra-firm tofu
• 1 tablespoon white miso (18 g)
• 2 teaspoons sugar
• 2 teaspoons soy sauce (10 ml)
• 1 teaspoon rice vinegar (5 ml)
• 2 teaspoons neutral oil (10 ml), plus more for the sheet
• 1/2 teaspoon grated fresh ginger
• 1 tablespoon thinly sliced scallion

Beets

• 500 g (1 lb) cooked, peeled beets, cut into wedges (or raw beets, see below)
• 1 tablespoon orange juice (15 ml) and 1/2 teaspoon zest
• 1 tablespoon olive oil (15 ml)
• 1 teaspoon Dijon mustard
• Salt and black pepper to taste
• 60 g (2 cups) arugula, optional
• 1 tablespoon toasted sesame seeds

A note on the glaze. The published miso glaze I read uses mirin, which is a rice wine, so I replaced it with rice vinegar and kept the sugar. The glaze will taste slightly tangier. Hoisin is another documented option: that recipe uses 1 tablespoon each of hoisin, vegetable oil and soy sauce.

The Beet Question: Bag or Roast

Using cooked beets: check the package, since most vacuum-packed beets are sold ready to eat. Cut them into wedges and they are done.

Starting from raw beets: one published guide gives 25 to 30 minutes at 220°C (425°F) for 2.5 cm (1 inch) cubes, flipped once. A different recipe takes 45 minutes at 200°C (400°F) for pieces about 1.3 cm (1/2 inch) thick, so timing varies a lot with the beets and your oven. Peel cubes before roasting, because the skin turns tough when diced, and test with a fork. They are ready when they are fork-tender with browned edges. Start them first and press the tofu while they roast.

Beet juice stains hands, cutting boards and light-colored towels. Wear gloves or rub your hands with a paper towel, and wash up quickly.

Pressing the Tofu in Fifteen Minutes

Wet tofu steams under the broiler instead of browning, which is why published broiled tofu recipes press it. One says at least 30 minutes between layers of paper towels, and adds that patting it dry is the shortcut when you are in a hurry, though the result may be less crispy. Another presses for at least an hour.

My compromise is to cut the block into pieces first, which exposes more surface, and press the pieces for 15 minutes. I have not tested that shortcut side by side with a full press, so treat the crispness as a trade-off. When the paper towels come away only slightly damp, the tofu is ready.

Instructions

1. Cut and press the tofu. Halve the block lengthwise, then cut each half into 4 squares, each about 2.5 cm (1 inch) thick. Lay the pieces on a double layer of paper towels, cover with more towels, set a plate on top and weigh it down with a couple of cans. Leave for 15 minutes.
2. Mix the glaze. Whisk the miso, sugar, soy sauce, vinegar, oil and ginger in a shallow bowl until smooth. It should look like a thick paste you can brush.
3. Dress the beets. In a large bowl, whisk the orange juice, zest, olive oil, mustard, salt and pepper. Toss in the beet wedges and set aside.
4. Heat the broiler. Move the oven rack to the position closest to the broiler and heat the broiler to high, 290°C (550°F), for about 5 minutes. Line a rimmed baking sheet with foil and brush it with oil.
5. Glaze the tofu. Pat the pieces dry once more and toss them in the glaze until every side is coated. Arrange them 2.5 cm (1 inch) apart on the sheet.
6. Broil the first side. Slide the tray in and broil 3 to 5 minutes, until the tops are golden brown with a few darker spots. Do not walk away. A published recipe warns that tofu can burn within a minute.
7. Flip and finish. Turn each piece and broil 2 to 5 minutes more, until the edges are golden and crisp and the glaze smells sweet and toasty, not sharp.
8. Plate. Pile the arugula onto plates, spoon the beets and their dressing on top, set the tofu over them, and finish with scallion and sesame seeds.

How Long to Broil Tofu with Beets

Broil glazed extra-firm tofu on the rack closest to a high broiler for 3 to 5 minutes on the first side, then flip and broil 2 to 5 minutes more. The tofu is done when the edges turn golden and crisp. Broilers vary, so watch the tray the whole time.

Those times come from a published broiled tofu recipe that also uses the top rack at 550°F. A different recipe sets the tray in the second slot from the top and gives about 7 minutes total. If your broiler runs hot, drop the rack one slot or shorten the times. The glaze here has sugar in it, and sugar darkens fast.

Staying at the Oven Matters

With a broiler, the difference between golden and burnt is about a minute. Keep the oven light on, keep the tray in view, and rotate it if one side colors faster. A published recipe suggests turning the tray halfway and leaving the door slightly ajar for the last couple of minutes. I would not rely on that tip without watching, since ovens differ.

Where Broiled Tofu Goes Wrong

• The tofu is pale and soft. It was too wet or the rack was too far from the heat. Press it longer next time and use the top slot.
• The edges are black. Too much sugar and too little attention. Pull the tray out as soon as the edges darken, and flip earlier.
• The glaze pools and burns. Wipe off excess glaze and set the extra aside for drizzling at the table. A published recipe suggests the same.
• The beets taste flat. Season the dressing and taste a wedge. A little extra salt or a squeeze more orange usually fixes it.
• Everything is stained pink. Beets do that. Keep the arugula and tofu off the beet juice until you plate.

Serving and Variations

Serve it over rice or with a small bowl of quinoa, spooning any leftover glaze beside it. It also works packed cold for lunch.

• Spicy: Add a pinch of chili flakes to the glaze.
• Other glazes: Hoisin and soy glazes are documented for broiled tofu.
• Other greens: Watercress or baby spinach can replace the arugula.

Storing and Reheating

I will be honest: this dish is best fresh, because the tofu loses its crisp edges once it sits against the beets. Keep the tofu and the beets in separate covered containers in the refrigerator. Published broiled tofu recipes give 4 and 5 days for the tofu alone. I have not tested a combined storage time, so I would eat it within 3 days. Reheat the tofu in a hot oven or under the broiler until it reaches 74°C (165°F), the figure foodsafety.gov gives for leftovers, and serve the beets chilled or warmed.

Nutrition (Estimate)

These are rough estimates for one serving, not lab-tested values. I did not calculate them from a nutrition database, and they vary with the brand of tofu and the amount of glaze.

Frequently Asked Questions

Do I need to press the tofu?

The recipes I read all do, and one says that skipping it with a quick pat-dry may leave the tofu less crispy. For the 30-minute route, 15 minutes is my compromise.

Can I marinate the tofu longer?

Yes. One published recipe refrigerates glazed tofu for a couple of hours up to overnight for more flavor. Wipe off excess glaze before broiling.

Can I use firm tofu instead of extra-firm?

I have not tested it. Softer tofu holds more water and breaks more easily, so expect a less crisp result and handle it gently.

A 30-minute broiled tofu with beets works when you are honest about the shortcuts: cooked beets, a short press and a broiler you do not leave. Do those three things and dinner is quick, sweet, salty and a little crisp.