🍽️Crispy Tofu with Miso–Brown Butter Glaze + Parmesan Buttered Orzo with Peas

Serves: 4 (protein can be half tofu + half steak) Time: 35–40 minutes Vibe: savory umami glaze, kid-friendly buttery orzo with peas

Ingredients

Protein Options

Option A — Crispy Tofu

• 14–16 oz firm or extra-firm tofu, drained and pressed 15–20 min
• 2 tbsp cornstarch
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 2–3 tbsp neutral oil (avocado/canola) for pan-frying

Option B — Miso–Brown Butter Strip Steak

• 1–1.25 lb strip loin (NY strip) steaks (2 x 8–10 oz), patted dry
• 1 tsp kosher salt (for steak)
• 1/2 tsp black pepper (for steak)
• 1–2 tbsp neutral oil (high smoke point) for searing

Shared Glaze + Finishes

• 2 tbsp unsalted butter
• 1/3 cup finely grated Parmesan (plus more to serve)
• 1/4–1/2 cup reserved pasta cooking water
• 1/2 tsp kosher salt (plus more to taste)
• Black pepper, to taste
• 3–4 tbsp unsalted butter for miso glaze and steak basting (total butter used across recipe ~6–7 tbsp)
• 1 tbsp white miso paste
• 1 tsp honey or maple syrup
• 1 clove garlic, finely grated or minced
• 1–2 tsp lemon juice (to taste)
• Optional finish: 1 tsp toasted sesame seeds + 1 scallion, thinly sliced
• 12 oz orzo pasta
• 1–1.5 cups frozen peas (no need to thaw)

Instructions

Prep proteins

1. For tofu: Wrap the tofu in a clean towel and place a weight on top (e.g., skillet) for 15–20 minutes to remove excess moisture. Cut into 3/4-inch cubes; toss gently with cornstarch, 1/2 tsp salt, and 1/4 tsp pepper.
2. For steak: Pat steaks very dry. Season all over with 1 tsp kosher salt and 1/2 tsp pepper. Let sit at room temp while you start the orzo (15–20 minutes).

Start the orzo

3. Boil: Bring a large pot of salted water to a boil. Cook orzo according to package until al dente. In the last 2 minutes, add peas to the pot. Reserve 1/2 cup pasta water, then drain.
4. Finish orzo: Return orzo and peas to the pot over low heat. Stir in 2 tbsp butter and 1/3 cup Parmesan with a splash of reserved water to create a glossy, lightly saucy texture. Season with salt and pepper to taste. Hold warm on low.

Cook the proteins

5A) Tofu — crisp: Heat 2–3 tbsp neutral oil in a large nonstick or well-seasoned skillet over medium-high. Add tofu in a single layer; cook 2–3 minutes per side until deeply golden and crisp. Transfer to a paper towel–lined plate and sprinkle lightly with salt. 5B) Steak — sear and baste: Heat 1–2 tbsp neutral oil in a heavy skillet over medium-high until just smoking. Sear steaks 2–3 minutes per side for medium-rare, flipping once, plus 30–60 seconds on edges. Reduce heat to medium-low; add 1–2 tbsp butter. Spoon/baste for 30–60 seconds. Target 125°F pull temp (medium-rare). Rest 5–10 minutes before slicing.

Make the miso–brown butter glaze (shared)

6. Brown the butter: In a small saucepan over medium heat, melt 2–3 tbsp butter. Cook, swirling, until the milk solids turn toasty brown and smell nutty.
7. Whisk in flavor: Remove pan from heat. Immediately whisk in 1 tbsp white miso, 1 tsp honey/maple, and the grated garlic until smooth. Add 1–2 tsp lemon juice to brighten. Taste and adjust (more miso for salt/umami, more honey for balance, more lemon for brightness). 8A) For tofu: Toss the crispy tofu with the warm miso–brown butter until coated. Sprinkle with sesame seeds and scallions if using. 8B) For steak: Spoon some glaze over sliced steak or baste lightly in the pan after searing (off heat) to coat without breaking the sear.

Serve

9. Serve tofu and/or sliced steak alongside or over the orzo. Offer extra Parmesan at the table. Add a lemon wedge if you like it brighter.

Notes & Substitutions

• Dairy-free: Use plant butter and omit Parmesan (or use a vegan Parm). Olive oil works in the orzo in a pinch.
• Gluten-free: Swap orzo with GF small pasta or rice (cook rice separately; stir peas in at the end).
• Add veg: Stir sautéed mushrooms or spinach into the orzo.
• Spice: Add a pinch of red pepper flakes to the glaze if desired.