This Miso Marinated Tofu is easy to make, packed with flavor, and baked to crispy golden brown perfection!
The miso marinade is made from a few simple ingredients but isn't lacking in flavor!
This recipe is wonderful for meal prep and can be served in a variety of different ways.
What is Miso?
Miso is a traditional Japanese seasoning made from fermented soybeans that adds a salty umami flavor to a variety of different dishes.
It is a thick paste typically made up of ingredients such as soybeans, rice, barley, salt, and koji.
Depending on the variety, miso can be red, white, or yellow as well as smooth or chunky.
This miso tofu is light, tangy, and requires minimal ingredients.
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!
Ginger and Garlic: Fresh is best! The minced garlic and ginger give us a ton of flavor that this dish would be lacking without it.
White Miso Paste: Miso paste is the base of our marinade. It's salty, tangy, and savory. It's perfect in this tofu dish!
Soy Sauce: Low-sodium is preferred.
Maple Syrup: A small amount to help balance flavors.
Lime Juice: Lime juice adds flavor and a touch of acidity.
Chili Sauce: Chili sauce is optional but delicious! Add as much as you like depending on your spice preference.
When making marinated tofu, a tofu press comes in handy!
Pressing tofu removes the excess water so the marinade can be soaked up by the tofu. This will result in a more flavorful dish.
I use Tofuture's Tofu Press and absolutely love it!
Alternatively, you can make a DIY tofu press by wrapping it in paper towels or a clean dish towel and placing it in a shallow bowl. Stack heavy items on the top to drain the excess water.
An airtight container with a lid comes in handy when it comes time to marinate the tofu. I recently started using glass containers by Snapware and love them!
How to Make This Recipe
Press the block of extra-firm tofu for at least 15 minutes to remove excess water.
Grate the ginger and mince the garlic then add to a large container or bowl.
Add the miso paste, soy sauce, maple syrup, lime juice, and chili sauce to the bowl and whisk to combine. If your marinade is a little thick, add a splash of water.
Cube the block of tofu into bite-sized cubes and add to the miso mixture. Mix well until all the tofu cubes are covered.
Transfer the tofu to an airtight container and refrigerate overnight or for at least 2-4 hours.
Preheat oven to 400F. Place the marinated tofu on the baking sheet lined with parchment paper in a single layer.
Bake for 20 minutes then flip and continue to bake for another 10 to 15 minutes or until golden brown.
Alternatively, you can pan-fry the tofu in oil until golden brown.
Top the miso-marinated tofu with sesame seeds and spring onions and serve with rice, veggies, or noodles.
I love this miso tofu recipe because it can be served in a variety of different ways! It's perfect to meal prep in large batches to have on hand during a busy week.
- Pair it with a dipping sauce and serve over rice and sautéed vegetables
- Add to a stir fry or pair with rice noodles or soba noodles
- Serve on top of noodle soups like ramen or pho
- Use in sushi or spring rolls
- Add it to salads for a boost of plant-based protein
- Use it as a sandwich filling- pairs well with lightly pickled cucumbers and carrots
Substitutions & Additions
The beauty of this miso tofu marinade is that it is very forgiving. Don't feel like you need to stick to the recipe- use whatever you have on hand!
Fresh Ginger and Garlic: Fresh is always best but ground ginger and garlic powder will work as well.
Soy Sauce: You can use gluten-free tamari or coconut aminos if you're soy-free.
Maple Syrup: Instead of pure maple syrup, you can use agave syrup or brown sugar.
Lime Juice: If you don't have lime juice, you can use rice vinegar for a bit of acidity.
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 30 minutes but overnight will yield a more flavorful dish.
Storage & Reheating
Storage: Store leftover tofu in an airtight container for up to 4 days.
Reheat: You can reheat leftovers on the stovetop or in the oven until hot.
Freezing: Freezing changes the texture of tofu- I don't recommend freezing this recipe.
Frequently Asked Questions
The longer the better! I would recommend marinating tofu for at least 8 hours and even up to 48 hours. If you're short on time, make sure you're at least marinating it for 30 minutes.
Yes! I always recommend pressing tofu because it helps to remove excess liquid and will make room for all that flavorful marinade.
Sometimes but not always! If you're looking to make this gluten-free, be sure to swap out the soy sauce for tamari and find a certified gluten-free miso paste.
Miso Marinated Tofu
- 14oz Block of Extra-Firm Tofu
- 1 tablespoon Grated Ginger
- 2-3 Garlic Cloves minced
- 3 tablespoons White Miso Paste
- 2 tablespoons Low-Sodium Soy Sauce
- 1-2 tablespoons Water or as needed
- 1 tablespoon Maple Syrup
- Juice of ½ Lime
- 1 teaspoon Chili Sauce
- Press the block of extra-firm tofu for at least 15 minutes to remove excess water.
- Grate the ginger and mince the garlic then add to a large container or bowl.
- Add the miso paste, soy sauce, maple syrup, lime juice, and chili sauce to the bowl and whisk to combine. If your marinade is a little thick, add a tablespoon or two of water.
- Cube the block of tofu and add to the marinade. Mix well until all the tofu is covered. Transfer the tofu to an airtight container and refrigerate overnight or for at least 30 minutes.
- Preheat oven to 400F. Place the marinated tofu on the baking sheet lined with parchment paper.
- Bake for 20 minutes then flip and continue to bake for another 10 to 15 minutes or until golden brown.
- Alternatively, you can pan-fry the tofu in oil until golden brown.
- Serve as desired!
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