Baked Miso-Glazed Tofu

How to Make Baked Miso-Glazed Tofu

1. 1

   Step 1: Press, preheat, and slice the tofu

   Preheat the oven to 400°F (200°C). Press the tofu for at least 10–15 minutes to remove excess moisture (wrap in paper towels and set a weight on top), then slice into 8–12 slabs or 3/4-inch cubes depending on preference. Arrange a parchment-lined baking sheet and lightly oil the surface so the tofu won’t stick.

   For this step

   • 14 ozExtra-firm tofu (one 14 oz / 400 g block), pressed
2. 2

   Step 2: Coat tofu for a crisp exterior

   Toss the drained tofu pieces in a shallow bowl with cornstarch and the neutral oil until evenly coated—this creates a thin crust when baked. Arrange pieces in a single layer on the prepared sheet, leaving space between pieces for airflow, and season lightly with salt if desired.

   For this step

   • 2 tbspCornstarch
   • 1 tbspNeutral oil (vegetable or avocado) — plus extra for sheet
   
3. 3

   Step 3: Bake and whisk the miso glaze

   Bake the tofu for 12–15 minutes, then flip pieces and bake another 5 minutes until edges start to turn golden. While the tofu bakes, whisk together white miso, mirin, soy sauce, maple syrup, and rice vinegar in a small bowl until smooth and glossy; taste and adjust sweetness or saltiness as needed.

   For this step

   • 2 tbspWhite (shiro) miso paste
   • 1 tbspMirin
   • 1 tbspSoy sauce or tamari
   • 1 tbspMaple syrup (or honey)
   • 1 tspRice vinegar
   
4. 4

   Step 4: Glaze, finish, and garnish

   Brush the miso glaze generously over the tofu and return to the oven for 6–8 minutes to set the glaze, then optionally broil 1–2 minutes to caramelize (watch closely to avoid burning). Remove from the oven, sprinkle with toasted sesame seeds and sliced scallions, and serve hot over rice, noodles, or in salads.

   For this step

   • 1 tspSesame seeds (toasted) for garnish
   • 2 stalksScallions (thinly sliced) for garnish
   

1. Preheat the oven to 400°F (200°C). Press the tofu for at least 10–15 minutes to remove excess moisture (wrap in paper towels and set a weight on top), then slice into 8–12 slabs or 3/4-inch cubes depending on preference. Arrange a parchment-lined baking sheet and lightly oil the surface so the tofu won’t stick.
2. Toss the drained tofu pieces in a shallow bowl with cornstarch and the neutral oil until evenly coated—this creates a thin crust when baked. Arrange pieces in a single layer on the prepared sheet, leaving space between pieces for airflow, and season lightly with salt if desired.
3. Bake the tofu for 12–15 minutes, then flip pieces and bake another 5 minutes until edges start to turn golden. While the tofu bakes, whisk together white miso, mirin, soy sauce, maple syrup, and rice vinegar in a small bowl until smooth and glossy; taste and adjust sweetness or saltiness as needed.
4. Brush the miso glaze generously over the tofu and return to the oven for 6–8 minutes to set the glaze, then optionally broil 1–2 minutes to caramelize (watch closely to avoid burning). Remove from the oven, sprinkle with toasted sesame seeds and sliced scallions, and serve hot over rice, noodles, or in salads.