Miso Glazed Tofu

This Miso Glazed Tofu is sweet, savory, and saucy! Serve it in a rice bowl, toss it with noodles, or pair it with your favorite vegetables. It's a weeknight go-to you'll want on repeat!

Tofu gets marinaded in a miso marinade then baked until perfectly golden.

And instead of tossing the leftover marinade, we simmer it on the stovetop until it thickens into a glaze that coats the tofu.

Serve it over rice, noodles, or your favorite veggies!

Ingredients

Here's everything you'll need to make this flavorful miso marinated tofu!

The ingredients are simple but they come together to create a super flavorful marinade that doubles as a delicious glaze.

Extra-Firm Tofu: Tofu is a sponge and soaks up all that delicious salty, tangy marinade. Then, it's pressed, cubed, and marinated before being baked to golden brown perfection!

White Miso Paste: Miso paste is made from fermented soybeans. White or yellow miso will have a sweeter, milder flavor while red miso is stronger and saltier. I recommend white or yellow miso for this recipe.

Low-Sodium Soy Sauce: Adds saltiness and rich umami flavor to the marinade. You can use tamari if you need a gluten-free option.

Maple Syrup: Brings a touch of sweetness to balance the salty and savory sauce.

Rice Vinegar: Adds brightness and a subtle tang that helps balance the flavors.

Garlic: Fresh is best, but garlic powder works in a pinch. If you have fresh ginger, feel free to add that as well!

Chili Garlic Sauce: Adds a little heat and extra flavor. Feel free to adjust the amount depending on your spice preference.

Cornstarch: Helps thicken the glaze.

See recipe card for quantities.

Helpful Equipment

Using a tofu press is a game changer when making marinated tofu!

Pressing removes excess water, allowing the tofu to soak up more marinade and have more flavor.

I'm a big fan of Tofuture's Tofu Press.

But if you don't have one, you can easily DIY by wrapping tofu in paper towels or a clean dish towel, placing it in a shallow bowl, and stacking heavy items on top to press out the water.

An airtight container with a lid makes marinating easy, since you can give it a quick shake halfway through to help the tofu absorb the marinade evenly.

How to Make This Recipe

It's as easy as marinating the tofu, baking it until golden, and simmering the leftover marinade into a glaze.

The full written recipe can be found in the recipe card below.

Step 1: In a large container, whisk together the soy sauce, miso paste, rice vinegar, maple syrup, chili garlic sauce, minced garlic, and the black pepper. (not the cornstarch!)

Step 2: Cube the tofu into bite-sized pieces and gently toss in the marinade. Cover and marinate in the fridge overnight or for at least an hour.

Step 3: Arrange the marinated tofu cubes in a single layer on a parchment-lined baking sheet.

Step 4: Bake for 20 minutes at 425°F, flipping halfway through, until golden.

Step 5: Add 1 teaspoon of cornstarch and 2 tablespoons of water to the leftover marinade and whisk until smooth. Pour into a small saucepan and simmer over medium heat until thickened, about 2-3 minutes.

Step 6: Add the tofu to the sauce and toss until coated.

Step 7: Serve over rice and top with green onions. Enjoy!

Note: Keep an eye on that sauce! If it gets too thick, just add a splash of water or soy sauce to loosen it up. You want it nice and saucy!

Substitutions & Variations

Want to switch things up or work with what you've got on hand?

Here are some easy substitutions and fun variations to make this miso tofu your own. No need to run to the store if you're missing an ingredient!

Soy Sauce: Tamari or coconut aminos can be used for a gluten-free option.

Maple Syrup: Agave nectar or brown sugar can work in place of maple syrup for a touch of sweetness.

Rice Vinegar: Substitute with apple cider vinegar or white wine vinegar if needed.

Tofu: If you're out of tofu, try tempeh or even sliced eggplant as an alternative base for the marinade.

Instead of baking, grill, air fry or pan-fry the tofu.

Add a bit of citrus: Add a splash of orange juice or a bit of lime juice for a bright, citrusy flavor.

Ginger: Add freshly grated ginger for extra flavor!

Serving Ideas

This marinaded miso tofu is delicious when kept simple and served with rice and veggies!

But feel free to get a little creative and try it in a lettuce wrap, toss it into a noodle bowl, or layer it into a hearty grain bowl.

Rice Bowls: Serve the tofu over a bowl of jasmine or brown rice with veggies like broccoli, bok choy, peppers and onions. Add sliced cucumber and a sprinkle of sesame seeds.

Noodle Stir-Fry: Toss the saucy tofu with rice noodles or soba noodles and stir-fried veggies. Double the sauce if you want it extra saucy!

Lettuce Wraps: Wrap the tofu in butter lettuce leaves with shredded cabbage, julienned carrots, and green onion. So good!

Tips & Tricks

Press the tofu! Pressing tofu removes excess water and helps the flavor infuse into the tofu better.

Bake for chewy and crisp tofu or pan-fry for a perfectly crisp exterior and soft interior.

Marinate overnight for the best flavor. If you're short on time, you can marinate the tofu for as little as an hour but overnight will yield a more flavorful dish.

The sauce thickens quickly, so keep an eye on it. If it gets too thick, just add a splash of water or soy sauce to loosen it up. You want it nice and saucy to coat the tofu perfectly!

Storage

Storage: Store leftover miso tofu in an airtight container for up to 4 days.

Reheat: You can reheat leftovers on the stovetop or microwave until warmed through.

Freezing: This recipe is not recommended for freezing.

Frequently Asked Questions

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