miso glazed tofu

Make this miso tofu to add more plant-based protein to your diet. This low carb recipe is perfect for vegan keto diets, or anyone looking for a nutritious tofu recipe! 

Miso Tofu

oz extra firm tofu

onion (, peeled and chopped)

garlic (,

olive oil, divided

white miso paste

tamari

rice vinegar ((sub apple cider

Remove the tofu from the package and press to remove excess fluid. See note on pressing tofu.

While the tofu is pressing, place the chopped onion, garlic and one tablespoon olive oil together in a medium-size container.

In a small bowl, whisk together the miso, tamari, and vinegar. Add this to the chopped onion mixture and stir until well-combined.

Chop the tofu into 1/2&quot; cubes and place in the pan with the miso marinade. Stir everything together gently so that the marinade permeates the tofu. Let the tofu marinade for at least 30 minutes or up to an hour. 

Pour remaining oil in skillet over medium to medium-high heat. Let the oil heat up for about a minute. Use tongs to carefully place tofu pieces in the skillet and slightly brown each side of the tofu cubes. Continue cooking and tossing the tofu until the tofu is slightly browned. Then turn heat to low and add the remaining marinade. Cook for a minute or two until the onions are tender.

Store cooked tofu in an airtight container in the fridge for up to 5 days. Tofu changes its consistency when frozen so it&#039;s not recommended to freeze this recipe. 

To serve, place tofu pieces over rice, cauliflower rice, in vegetable wraps, salads, etc. To reheat, cook in a skillet, air fryer until, or microwave until heated through. 

This crispy miso glazed tofu is super flavorful with a savory miso marinade and pan-fried to perfection.

Miso Glazed Tofu

oz block extra firm tofu (drained and pressed)

maple syrup (you can adjust the sweetness to your liking)

soy sauce (or tamari

rice vinegar

sesame oil

ginger paste

garlic (minced)

water

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.

I love Tofu and Miso. It was so delicious.

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!

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!

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.

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.

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

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