Eat of the Moment Baked Tofu in Miso Sauce Carrie Murphy

I’m not a vegetarian, but I do eat meat-free most of the time. I just find it to be a cheaper and healthier way of eating, although I’ll definitely chow down on a juicy cheesburger now and then.

Tofu is high in protein and extremely low in calories, as well as being one of the most versatile ingredients you can cook with. I cook with tofu a few times a month, and this recipe has become one of my new favorite ways to serve up the trusty bean curd. I find it easier to work with tofu when I bake it, something about the texture, I think. But if you have any sauteeing or frying tips for tofu, please leave them in the comments!

Something about miso and tofu seems to pair perfectly together…maybe the fact that miso soup usually has tofu in it? Yeah, probably that. This dish clearly isn’t a soup, but it brings miso and tofu together

Baked Tofu in Miso Sauce

makes 4 servings

total time: 45 minutes to an hour, depending on tofu pressing time

total hands on time: 5-10 minutes

What you’ll need:

  • 1 block of firm tofu
  • 1/8 cup of miso paste (I used white paste, but red is good too!)
  • 1/8 cup water
  • 1 tbsp soy sauce
  • 1 tbsp canola oil
  • 1 tbsp rice vinegar
  • 1/2 tbsp honey or agave nectar
  • sprinkle of powdered ginger
  • sprinkle of garlic powder

What you’ll do:

1. Preheat your oven to 350. Then, you need to drain the tofu of liquid.  Place one or two paper towels on a plate, then put the entire block of firm tofu on top.

Put another plate on top of that, and add some heavy things (I used jars containing rice and chia seeds. You can use pans, books, whatever.) Leave it for at least 20-30 minutes.

See? When I came back the paper towel was totally soaked and the tofu was ready to be cooked.

2. While the tofu is pressing, you can make the sauce. Combine miso, water, canola oil, soy sauce, rice vinegar, garlic powder (or fresh garlic), ginger, and honey or agave nectar in a small bowl and stir well to blend. The sauce will be kind of thick, feel free to add more water if necessary.

3. Slice the block of tofu in half vertically (into two even squares). Then, cut the thinner blocks of tofu into triangles by slicing diagonally.

4. Transfer miso sauce into a shallow dish and dip the tofu squares into it, carefully covering both sides with the sauce. Transfer slices to a greased baking pan or sheet.

5. Bake at 350 for about 25-30 minutes, depending on how crispy you’d like it. About halfway through, I added a little bit more sauce to each slice. When the tofu is baked to your liking, garnish with sesame seeds and enjoy!

I served mine with a side of sauteed spinach, as you can see.

 You can also marinate the tofu in the miso sauce, depending on how much time you have. I’ve tried this before using orange juice instead of rice vinegar and it’s pretty delicious that way, too; try it with different spices, different healthy oils or with teriyaki sauce instead of soy. You could also cut the tofu up and use it to top a salad or an Asian-inspired pasta dish.

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  1. Made this tonight and it was a big hit- thanks!

  2. OMG I’m soooo trying this!!!

  3. ohh i must try!! thanks!