Miso Glazed Tofu
This flavorful miso glazed tofu is a mouthwatering dinner that pairs with nearly any grains or veggies. The miso-infused sauce is savory, slightly sweet, sticky and your umami taste buds will love every bite!
What you’ll love about this recipe:
This miso glazed tofu is truly irresistible! Tofu is one of my favorite dishes to cook and this recipe is up there in my top 5 favorite tofu recipes.
▶︎Can’t get enough tofu? You gotta try this recipes!
- Mouthwatering Sticky Tofu
- Crispy Asian Tofu in the Air Fryer
- Teriyaki Tofu Stir Fry
- Lemon Pepper Tofu
- Perfectly Crispy Air Fryer Tofu
- Tofu Gnocchi (Yes, you can turn tofu into gnocchi!)
🍛Ingredients
Ingredient notes:
- Extra firm tofu: I highly recommend this type of tofu for this dish as it will create the crispiest texture. Make sure to press your tofu for at least 20 minutes to remove excess water either with a tofu press or some heavy objects.
- Miso paste: If you’ve never tried this before, miso paste is fermented soybeans blended into a paste. It comes in different forms such as white miso paste or red miso paste. White miso paste has a sweeter, milder flavor that tastes great for this recipe. You can also use red miso paste, but FYI it does have a stronger, saltier taste.
Love miso? Try out this amazing miso sauce that can go on veggies, grains, and more!
See recipe card for full ingredient list and quantities.
📝Step-by-Step Instructions
Step 1: In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, ginger paste, and minced garlic until you have a smooth and well-combined glaze. Taste it and adjust the sweetness or saltiness according to your preference.
Step 2: Once the tofu has been pressed, cut it into your desired shape. You can cut it into cubes, triangles, or slices, depending on your preference.
Place the tofu pieces in a gallon size bag and drizzle about half of the miso glaze over them. Gently toss the tofu to coat it evenly with the glaze. Let it marinate for at least 15-20 minutes, or longer if you have time to spare (up to a few hours) for more flavor absorption.
Step 3: Heat a dash of sesame oil in a non-stick skillet or pan over medium-high heat. Once the oil is hot, add the marinated tofu pieces. Cook for about 5-6 minutes on each side, or until they develop a golden-brown crust. Add remaining miso glaze while cooking for extra flavor.
Step 4: Once the tofu is cooked to your desired level of crispiness and has absorbed the flavors of the miso glaze, remove it from the pan. Serve the miso glazed tofu hot, garnished with sesame seeds, sliced green onions, or some extra glaze drizzled on top. Serve with rice and/or veggies for a complete meal.
❓Recipe FAQs
You can find miso paste in the grocery store in the Asian foods aisle, often near other Japanese condiments. It’s typically sold in small plastic containers or tubs in various types, such as white miso or red miso. Occasionally you may find it in the refrigerated section near the tofu.
At least 15-20 minutes but if you have time, let it marinate for a few hours in the fridge.
This pairs great with any grain (such as brown rice, quinoa, white rice) and/or veggies like roasted broccoli & zucchini, carrots & asparagus, cauliflower, bok choy, and more!
▶︎Eager for more tofu recipes? Try out this flavorful Korean Tofu Noodle Bowl with delicious spicy and sweet tofu! Or this incredible Vegan Gyro made from tofu!
Pro Tips
- Marinate the tofu for an extended period if possible, even up to a few hours or overnight in the refrigerator. This allows the tofu to absorb more of the miso’s flavor, making it more delicious.
- To get the crispiest tofu, use the biggest skillet you have and spread the tofu out evenly in a single layer. Let it cook for 5-6 minutes without flipping it so it can develop a golden brown crust.
- Start cooking the tofu on medium-high heat to sear it and develop a nice crust. Then, reduce the heat to medium or medium-low to ensure it cooks evenly without burning.
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Miso Glazed Tofu
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Ingredients
- 16 oz block extra firm tofu drained and pressed
- 2 tablespoons white miso paste
- 2 tablespoons maple syrup you can adjust the sweetness to your liking
- 1 tablespoon soy sauce or tamari for a gluten-free option
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon ginger paste
- 1 clove garlic minced
- 1 tbsp water
Instructions
- In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, ginger paste, minced garlic and water until you have a smooth and well-combined glaze. Taste it and adjust the sweetness or saltiness according to your preference.
- Once the tofu has been pressed, cut it into your desired shape. You can cut it into cubes, triangles, or slices, depending on your preference.
- Place the tofu pieces in a sealable gallon size bag and drizzle about half of the miso glaze over them. Gently toss the tofu to coat it evenly with the glaze. Let it marinate for at least 15-20 minutes, or longer if you have time to spare (up to a few hours in the fridge) for more flavor absorption.
- Heat a dash of sesame oil over medium-high heat. Once the oil is hot, add the marinated tofu pieces. Cook for about 5-6 minutes on each side, or until they develop a golden-brown crust. Add the remaining miso glaze while cooking for extra flavor.AIR FRYER OPTION:Shake off excess marinade and place tofu pieces evenly in an air fryer basket. Air fry at 400 F for 12-15 minutes, gently shaking halfway through. The tofu should be crisp and golden on the outside.
- Once the tofu is cooked to your desired level of crispiness and has absorbed the flavors of the miso glaze, remove it from the pan. Serve the miso glazed tofu hot, garnished with sesame seeds, sliced green onions, or some extra glaze drizzled on top.Serve it with rice and/or veggies for a complete meal.
Notes
- To get the crispiest tofu, use the biggest skillet you have and spread the tofu out evenly in a single layer. Let it cook for 5-6 minutes without flipping it so it can develop a golden brown crust.
- Start cooking the tofu on medium-high heat to sear it and develop a nice crust. Then, reduce the heat to medium or medium-low to ensure it cooks evenly without burning.
I made this on Monday night and it really was as easy as you said! I did start marinating in the morning and the flavor was perfect. I couldn’t stop eating them – honestly it was the crispy edges and the glaze! I cooked the extra marinade down to use a sauce. LOVE
Thanks for the tips! I did marinate the tofu overnight and I could really savor the miso in it! It was so easy to make for a quick dish for busy moms like me.
The miso flavor is great, isnt it?? Glad you loved it Jaira! 🙂
This Miso Glazed Tofu was a total winner in my house! The tofu turned out perfectly caramelized and infused with the rich and savory miso glaze, thanks for all the tips.
Could the ginger paste be substituted for ginger powder or fresh ginger? And if so, how much should be used? I’m living overseas and having trouble finding the paste. Thank you!
Definitely! One tsp of ginger paste is equal to 1 tsp fresh minced ginger. 🙂 I think the fresh will give it much more flavor than the powder.
Thanks so much!
Made this for dinner with cilantro lime brown rice and an Asian slaw…yummy! Even my formerly meat and potatoes hubby liked it! It was good for lunch the next day, too!
Thanks Jeanne! So happy you enjoyed it 🙂
Lovely. But is just me, or is it hard to get the Tofu crispy due to the marinade (which is a bit thick and gets a sticky in my pan).
And would you have specific recommendations as to which vegetable you can combine it with?
Hi Roderick- Yes I have dealt with this occasionally with tofu. Usually what I’ll do is make sure I use quite a bit of sesame oil to coat the bottom of a non-stick pan. I use an All-Clad non-stick large saucepan and it seems to work very well for this recipe.
I like to combine this with a mix of Asian-inspired stir fry veggies like snap peas, sliced red pepper, and maybe broccoli too! But honestly you could combine it with any veggie you like.
Would this recipe work in an airfryer?
I actually have not tried that – I’m sure it would work! Just make sure to shake off excess marinade to prevent sticking in the air fryer basket.
Wonderful! Although mine didn’t crisp up too much. I used a good non-stick, and think I would have gotten better results with my cast iron pan. Yes? Great flavor though! Will definitely keep this quickie in rotation! Thanks!
Hi Suzy!
So glad you enjoyed it! I haven’t tried cast iron to be honest, but let me know if you do!
I am going to add an air fryer option to this recipe which may help get it even crispier 🙂
Thanks!
Allie