Oven Baked Miso Marinated Tofu

This Oven Baked Miso Marinated Tofu is a simple, flavor-packed recipe made with white miso, soy sauce, and a few pantry staples. The tofu marinates overnight, then bakes until golden while the remaining marinade is reduced into a glaze and toss with the tofu before serving.

The tofu can be marinated ahead of time, making this a convenient option for weeknight dinners or meal prep.

Ingredient Notes

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

Extra-Firm Tofu: Extra-firm tofu works best because it holds its shape during marinating and baking. Pressing the tofu removes excess moisture so the marinade absorbs properly and the tofu browns in the oven.

White Miso Paste: White or yellow miso works best here because it blends smoothly into the marinade and doesn't overpower the other ingredients. Red miso is stronger and saltier, which can make the marinade too intense.

Low-Sodium Soy Sauce: Provides the main seasoning for the marinade. Low-sodium soy sauce helps control the overall salt level since miso paste is already quite salty.

Maple Syrup: Balances the saltiness of the miso and soy sauce and helps the glaze to caramelize slightly once reduced.

Cornstarch: Thickens the remaining marinade when it's reduced into a glaze so it coats the tofu instead of staying thin and watery.

See recipe card for quantities.

How to Make This Recipe

This recipe comes together in three simple steps: press and marinate the tofu, bake until golden, then reduce the remaining 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!

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 glazed miso tofu your own.

• 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.
• 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 tofu is great served over rice, but here are a few other ways to use it:

• Rice Bowls: Serve the tofu over a bowl of jasmine or brown rice with veggies like broccoli, bok choy, peppers and onions.
• Noodle Stir-Fry: Toss the saucy tofu with rice noodles or udon noodles and stir-fried veggies.
• Lettuce Wraps: Wrap the tofu in butter lettuce leaves with shredded cabbage, julienned carrots, and green onion. So good!

Tips & Tricks

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 leftovers 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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