Crispy Miso Glazed Tofu
Crispy Miso Glazed Tofu features extra-firm tofu cubes perfectly crisped then glazed with a balanced sauce of umami-rich miso, sweet mirin, and zingy ginger. This versatile dish delivers satisfying texture and complex flavor that works beautifully in rice bowls, noodle dishes, or as a protein-packed centerpiece.
Ingredients
- 1 block 14-16 oz extra-firm tofu
- 2 tablespoons white miso paste shiro miso
- 1 tablespoon mirin Japanese sweet rice wine
- 1 tablespoon rice vinegar
- 2 teaspoons maple syrup or honey
- 1 tablespoon low-sodium soy sauce or tamari
- 1 teaspoon freshly grated ginger
- 1 clove garlic minced
- 2 tablespoons neutral oil like canola or grapeseed
- 1 tablespoon cornstarch
- 2 green onions thinly sliced for garnish
- 1 teaspoon toasted sesame seeds for garnish
Instructions
- Press the tofu thoroughly to remove excess moisture. Place the tofu block between paper towels, set a heavy plate on top, and let sit for at least 30 minutes. For best results, press for up to 2 hours, changing the paper towels halfway through.
- Cut the pressed tofu into 1-inch cubes or triangles of even size to ensure uniform cooking.
- Prepare the cornstarch coating by placing cornstarch in a shallow bowl. Toss tofu pieces gently until all sides are lightly dusted, shaking off any excess.
- Heat oil in a large non-stick skillet over medium-high heat until shimmering but not smoking. The right temperature is crucial for developing crispiness without burning.
- Add the coated tofu to the hot pan in a single layer, ensuring pieces don’t touch. Work in batches if necessary – overcrowding will steam rather than crisp the tofu.
- Pan-fry for 3-4 minutes per side without disturbing, until all sides develop a golden-brown crust. Patience is key here for achieving maximum crispiness.
- While tofu cooks, whisk together the miso paste, mirin, rice vinegar, maple syrup, soy sauce, ginger, and garlic in a small bowl until smooth.
- Reduce heat to medium-low once tofu is crispy on all sides, then pour the miso mixture over the tofu.
- Gently toss the tofu pieces to coat evenly with the glaze, cooking for another 2-3 minutes until the sauce thickens and caramelizes, creating a glossy coating.
- Transfer to a serving plate immediately and garnish with sliced green onions and toasted sesame seeds.
Notes
- For maximum crispiness, freeze your tofu block overnight and then thaw before pressing – this creates a more porous texture that absorbs flavors better and crisps up beautifully.
- The miso glaze can be prepared up to 3 days in advance and stored in the refrigerator.
- If you prefer a thicker glaze, mix ½ teaspoon cornstarch with 1 teaspoon water and add to the sauce before coating the tofu.
- The crispy tofu is best served immediately, as it will soften over time due to the moisture in the glaze.
- For meal prep, keep the crispy tofu and glaze separate until just before serving.