Looking to shake up your weeknight meal? If you are a tofu lover, well this recipe is for you! The sweet umami flavor from white miso paste is a delicious way to coat crispy tofu. The nutty flavor of the sesame oil elevates the flavor of this miso-glazed tofu. Maybe served with brown rice, miso soup or baby boy choy.
Why this dish is delish
1. Umami Flavor: Miso paste, the key ingredient in the glaze, is rich in umami, often described as a savory, meaty taste. This umami flavor adds depth and complexity to the tofu, making it incredibly tasty.
2. Sweet and Salty Balance: The glaze often includes ingredients like sugar or honey, which balance the saltiness of the miso. This sweet-salty combination is a classic pairing that appeals to our taste buds.
3. Caramelization: When the miso-glazed tofu is baked or pan-fried, the sugars in the glaze caramelize, creating a delightful crispy exterior and enhancing the overall flavor of the dish.
- Miso Paste
- Sesame oil
- Olive oil
- Cornstarch (for slurry and for coating tofu)
- Soy sauce or coconut aminos
- Coconut Sugar or agave nectar
See recipe card for quantities.
Cut up Tofu in squares and lay on paper towel to get rid of excess water. Let sit for about 10 minutes.
Dip it in a batter made of cornstarch, soy sauce, water and olive oil. Have a feel of the right ratio for you. It should not be too thick nor too thin. Pop it in the oven and let cook for 20 minutes on 400. Maybe turning once half way through. You may also use a frying pan on medium-high heat if you don't have a sheet pan.
Make the glaze by mixing water or stock, soy sauce, a little vinegar, miso, once the perfect flavor is achieved, thicken it with slurry (mixture of cornstarch and water)
Toss together in a large mixing bowl.
Garnish with green onions. Serve with rice, soba noodles or greens and make it a complete meal.
Hint: Miso paste and soy sauce are both high in sodium. If you're watching your sodium intake, you may want to reduce the amount of soy sauce or choose a low-sodium variety.
- Tofu: If you don't have tofu, you could use tempeh or seitan as a protein substitute. Keep in mind that these will have a different texture and flavor.
- Cornstarch: If you don't have cornstarch, you can use flour or arrowroot powder as a thickening agent.
- Soy Sauce: If you don't have soy sauce, you can use tamari or coconut aminos. Tamari is a gluten-free alternative to soy sauce, while coconut aminos is a soy-free and gluten-free alternative which has essential amino acids.
- Sesame Oil: If you don't have sesame oil, you can use another type of oil like olive oil or canola oil. However, sesame oil adds a unique flavor that other oils may not provide.
- Coconut Sugar: If you don't have coconut sugar, you can use brown sugar, raw sugar, or honey as a sweetener.
- Miso Paste: If you don't have miso paste, you can use soy sauce, tamari, or bouillon cubes for a savory flavor. You can also use nutritional yeast for that umami cheesy flavor. However, these won't provide the same unique flavor as miso paste.
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
- Spicy Miso Glazed Tofu: Add a teaspoon of chili flakes or a tablespoon of sriracha sauce to the miso glaze for a spicy kick. Maybe add some edemame beans for your immune system. Extra chilli sauce on the side is a good idea too.
- Miso Glazed Tofu Stir-fry: After frying the tofu, remove it from the pan and stir-fry some vegetables like bell peppers, broccoli, and carrots. Add the tofu back in, pour the miso glaze, and stir until everything is well coated. Garnish with green onion and orange zest for that extra freshness.
- Miso Glazed Tofu with Sesame Seeds: Sprinkle some toasted sesame seeds on top of the tofu just before serving for an added crunch and flavor.
- Miso Glazed Tofu Skewers: Instead of frying the tofu cubes, thread them onto skewers and grill them. Brush the miso glaze on the tofu skewers in the last few minutes of grilling.
- Miso Glazed Tofu with Ginger: Add a tablespoon of freshly grated ginger to the miso glaze for best results. Add some shiitake mushrooms too.
- Baked Miso Glazed Tofu: Instead of frying, you can bake the tofu. Arrange the tofu cubes on a baking sheet lined with parchment paper, brush them with the miso glaze, and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through and reapplying the glaze.
One top tip for this Miso Glazed Tofu recipe is to marinate the tofu. After pressing the tofu to remove excess water, marinate it in the miso glaze for at least 30 minutes before cooking. This allows the tofu to absorb the flavors of the glaze, making it even more delicious. If you have more time, letting it marinate overnight in the fridge will yield even better results. Just be sure to reserve some of the glaze for basting during the cooking process.
A: It's best to use firm tofu for this recipe as it holds its shape better when cooked. Soft tofu may fall apart when frying.
A: Miso paste has a unique flavor that's hard to replicate, but in a pinch, you could use soy sauce or bouillon cubes for a savory flavor.
A: Yes, you can bake the tofu at 400°F (200°C) for 20-25 minutes, flipping halfway through and reapplying the glaze.
A: Absolutely! Feel free to add vegetables like bell peppers, broccoli, or carrots to make it a complete meal.
Looking for other recipes like this? Try these:
Easy Vegan Miso Glazed Tofu
- olive oil (for coating tofu)
- - 1 block of firm tofu
- - 2 tablespoons of cornstarch for coating tofu and for slurry to thicken glaze
- - 2 tablespoons of soy sauce for coating tofu & for glaze
- - 1 tablespoon of sesame oil
- - 1 tablespoon of coconut sugar
- - 2 tablespoons of miso paste
- Press the tofu to remove excess water. You can do this by wrapping the tofu in a clean kitchen towel and placing a heavy object on top of it. Let it sit for about 15 minutes.
- Cut the tofu into bite-sized cubes.
- In a bowl, mix the cornstarch soy sauce abut of water and olive oil until smooth. Add the tofu cubes to the bowl and gently toss until they are well coated.
- Lay in a baking sheet and bake on 400 for 20 minutes.
- In a pan, add the miso paste and coconut sugar, soy sauce and water. Stir until the sugar has dissolved and the mixture starts to bubble. Thicken with slurry.
- Transfer the tofu to the pan and toss until the cubes are evenly coated with the miso glaze.
- Serve the miso glazed tofu over rice or noodles, if desired. Enjoy!
- Please note: Miso paste is quite salty, so you might want to adjust the amount of soy sauce to your taste.