Miso Glazed Tofu

This miso-glazed tofu recipe douses extra-firm tofu with an umami-rich miso and hot sauce glaze and bakes it until golden. Excellent served either straight from the oven or cold from the fridge.

Several irregularly shaped pieces of miso glazed tofu on a black slate background

Tofu just got quite a lot less boring. This oven-baked, miso-glazed tofu rendition douses extra-firm tofu with a slightly spicy, umami-rich glaze and bakes it until the edges are crisped and the center is puffed and the taste is enticing through and through, whether straight from the oven or cold the next day for lunch.–Angie Zoobkoff

Miso Glazed Tofu

  • Quick Glance
  • Quick Glance
  • 15 M
  • 45 M
  • Serves 4 to 6
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Slice each block of tofu into layers about 1/2 inch thick, as if you were cutting a cake, and then cut each layer into 4 squares. Each square should be about 2 inches (5 cm) squares on a side and about 1/2 inch thick (12 mm).

Place several layers of paper towels or a clean towel on a large plate or on a rimmed baking sheet. Spread the tofu on the plate or baking sheet and cover with more paper towels or another towel. Top with another plate or baking sheet and place several dinner plates or a cast iron skillet or cutting boards on top to weigh the tofu and help release some of its water. Let sit for at least 15 minutes.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with a piece of parchment and lightly slick it with oil.

In a large bowl, whisk the miso with 1 tablespoon warm water. Whisking constantly, slowly add the oil, 1/2 teaspoon hot sauce, and salt. If the sauce is still very thick, drizzle in a little more water until the desired consistency is achieved. Taste and, if desired, add more hot sauce and/or salt to taste. Add the tofu and gently toss to coat all the surfaces.

Spread the tofu on the baking sheet in a single layer, without the pieces touching one another. Roast until puffed and brown, flipping the tofu once during cooking, about 25 minutes. If you prefer a slightly crisper, browner surface, heat the broiler and slide the tofu under the element for a minute or two.

Serve immediately or let cool and refrigerate in an airtight container for up to 2 days.

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Recipe Testers' Reviews

I love tofu and eat it several times per month. It’s a great protein source that typically picks up whatever flavor is coating it.

I liked the roasting method of this recipe. The tofu puffed up nicely and formed a good crust. Compared to the frying method, it was very nice to not spend many minutes frying it in a skillet and then cleaning up all of the inevitable oil splatter.

I would at least double the sauce. While the amount specified was enough to coat it, it wasn’t enough to sufficiently flavor it. I was generous with the Sriracha but the flavor was not spicy enough. We did add extra salt and pepper while eating to lift the flavor. (Truth be told, my husband pulled out a bacon and beer jam that I had made and spread a bit of that on the tofu!)

This surprisingly substantial meatless dish was flavorful and very satisfying. I did need to add an extra tablespoon of water to better coat the tofu and opted to broil it for about 2 minutes to brown it a little. Paired with some vegetable fried rice, this made for a filling meatless comfort food dish we will no doubt repeat.


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