Maple Miso Glazed Tofu
Maple Miso Glazed Tofu features extra-firm tofu marinated in a sweet-savory blend of maple syrup, miso paste, soy sauce, and garlic. Baked until caramelized and sticky, it delivers a perfect texture contrast and deeply satisfying flavor profile that redefines plant-based cooking.
Ingredients
- 1 block 14-16 oz extra-firm tofu
- 3 tablespoons white or yellow miso paste
- 3 tablespoons pure maple syrup not pancake syrup
- 2 tablespoons low-sodium soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon neutral oil like avocado or grapeseed
- 1 tablespoon cornstarch
- 1 tablespoon sesame seeds for garnish
- 2 green onions thinly sliced (for garnish)
Instructions
- Press the tofu thoroughly to remove excess moisture. Wrap the block in clean kitchen towels or paper towels, place a heavy object on top (like a cast iron skillet), and let sit for at least 30 minutes. This ensures your tofu gets crispy, not soggy.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Cut the pressed tofu into 1-inch cubes or triangles, whichever shape you prefer. Uniform size ensures even cooking.
- Make the marinade by whisking together the miso paste, maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, and oil in a medium bowl until smooth. The consistency should be thick but pourable.
- Toss the tofu cubes with cornstarch in a separate bowl, ensuring each piece is lightly coated. This creates a crispy exterior that will hold the glaze beautifully.
- Gently fold the tofu into the marinade, making sure each piece is well-coated. Let it marinate for at least 15 minutes (or up to 8 hours in the refrigerator for more flavor penetration).
- Arrange the tofu pieces on the prepared baking sheet, ensuring they’re not touching each other. This allows air circulation for proper caramelization.
- Bake for 15 minutes, then flip each piece and continue baking for another 10-15 minutes until the edges are caramelized and slightly crispy.
- Optional: Brush any remaining marinade over the tofu during the last 5 minutes of baking for an extra flavor boost.
- Sprinkle with sesame seeds and green onions immediately after removing from the oven. Serve hot for the best texture and flavor experience.
Notes
- For an extra caramelized finish, broil the tofu for the final 2 minutes (watch carefully to prevent burning).
- This glaze works wonderfully on other proteins like tempeh, seitan, or even roasted vegetables.
- The tofu can be pressed a day ahead and stored in the refrigerator to save prep time.
- If you don’t have a tofu press, use heavy books or canned goods on a plate as weight.
- For a spicy variation, add 1-2 teaspoons of sriracha or red pepper flakes to the marinade.
- Leftovers keep well in an airtight container for up to 3 days and are delicious cold in salads.