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.
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Servings: 4 Servings
Ingredients
- 1 block Extra-Firm Tofu drained and pressed
- 3 tablespoons Low-Sodium Soy Sauce
- 2 tablespoons White Miso Paste
- 2 tablespoons Rice Vinegar
- 1 ½ tablespoons Maple Syrup or agave syrup
- 1 tablespoon Chili Garlic Sauce or Sambal Oelek
- 1-2 minced Garlic Cloves
- ¼ teaspoon Black Pepper
- 1 teaspoon Cornstarch
Instructions
- Start by pressing your tofu to remove excess moisture. You don't need to press it long, about 15 minutes.
- 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!)
- 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.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Arrange the marinated tofu cubes in a single layer on the baking sheet and bake for 18-20 minutes, flipping halfway through, until golden.
- Meanwhile, 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.
- Add the tofu to the sauce and toss until coated.
- Serve over rice and top with sliced green onions and a sprinkle of sesame seeds.
Notes
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!
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