This Miso Tofu offers the perfect marinade for tofu. Make this miso tofu recipe into a savory, crispy tofu that can be used to make tofu rice bowls or even added to a salad. This miso-glazed tofu is gluten free, low carb (keto friendly), high protein, and a nutritious addition to your plant-based diet! Get ready for delicious days ahead!
I made this miso-glazed tofu into a low-carb vegan or keto vegan recipe because so many of us are looking to reduce carbs in our diets. It’s good to have recipes to do that from a vegan perspective.
Besides, when you’re vegan and low carb, it can be tricky to get adequate amounts of protein. Tofu can be a nice low-carb solution.
This recipe has 153 calories per serving and 7g of carb per serving.
What Tofu Do I Need?
The trick to this recipe is making sure you buy the right kind of tofu. Check out my Tofu Buying Guide for help with that.
For this Miso-Glazed Tofu, you’re going to want to buy extra-firm tofu. The good news is you can find it just about anywhere! Here are some places where you can find extra-firm tofu:
- The produce section of most grocery stores
- The produce section of stores like Target and Walmart (seriously)
- Most health food stores
- Sprouts (one of my favorites)
- Trader Joe’s
- Whole Foods
Some day I hope to find tofu at Costco, but we’re not there yet.
How to Work with Tofu
If this is your first time working with tofu, just take a deep breath and know that everything’s going to be ok. I’ve got you covered!
Believe it or not, tofu is one of the easiest ingredients I’ve found to work with.
One thing you’ll want to do is press the tofu. That’s because it comes packed in liquid. So, once you drain that liquid, you’ll need to press the block of tofu to get more of that liquid out of the tofu.
You can buy fancy gadgets to make the tofu pressing process go much faster. When you’re pressing the tofu, protecting the texture so that it doesn’t become too crumbly is important too.
The goal is to replace whatever fluid is in the tofu with the flavors of the marinade…or whatever other flavors you’re cooking it with.
Sometimes I’ll wrap the block of tofu in paper towels or a kitchen towel and then set something heavy over it. That usually does the trick!
How to Make Miso Tofu
The ingredients list is minimal: extra firm tofu, onion, garlic, olive oil, miso paste, and coconut aminos.
Begin by pressing the tofu to remove the fluid its packed in. That way you can replace it with the marinade flavors!
If you press the tofu by hand, just be careful not to break it into pieces, otherwise it will difficult to chop it into cubes. Once the tofu is pressed, cut it into 1/2 inch slices and then 1/2 inch cubes.
Make the marinade by combining onion, garlic, olive oil, miso paste, and coconut aminos together in a bowl. It helps if you combine the miso and tamari first so you can break the miso down. Stir it all together and then add the tofu and let it marinade.
My marinade recipe calls for tamari, which is basically a gluten-free version of soy sauce. You can use soy sauce, but if you’re avoiding gluten, you’ll definitely want to use tamari.
Or you could go with coconut aminos. But you want that savory flavor, referred to as Umami, that you’ll get from these sauces.
Once the marinade is ready, place the tofu in with the marinade and stir to make sure the tofu cubes are coated. Then let it marinade.
Alternatively, you can use an instant marinater which will infuse the tofu more quickly. However, if you’re going old school, just know the longer you let it marinade, the more it will take on the marinade flavors. I think anywhere from 30 minutes to an hour is good.
This is a great dish to get started the day before and let the tofu marinade overnight.
Cooking Miso-Glazed Tofu
Once the tofu is marinated, add some oil to a skillet over medium to medium-high heat. Cook the tofu until browned on all sides. Or follow my Air Fryer Tofu recipe if you’d like to skip the skillet!
Miso falls into the category of fermented foods and is a flavorful seasoning to add to a lot of recipes! I love this post from Epicurious on the ways to use miso.
Serve your tofu over brown rice (follow my instructions on How to Make Brown Rice) and it’s very tasty. Or, follow my recipe for How to Make Cauliflower Rice to serve this delicious glazed tofu in a low carb way!
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Miso Glazed Tofu
- 15 oz extra firm tofu
- 1/2 cup onion , peeled and chopped
- 2 cloves garlic , peeled and minced
- 2 tablespoons olive oil, divided
- 2 tablespoons white miso paste
- 2 tablespoons tamari
- 1 tablespoon rice vinegar (sub apple cider or white vinegar)
- Remove the tofu from the package and press to remove excess fluid. See note on pressing tofu.
- While the tofu is pressing, place the chopped onion, garlic and one tablespoon olive oil together in a medium-size container.
- In a small bowl, whisk together the miso and tamari. Add this to the chopped onion mixture and stir until well-combined.
- Chop the tofu into 1/2″ cubes and place in the pan with the miso marinade. Stir everything together gently so that the marinade permeates the tofu. Let the tofu marinade for at least 30 minutes or up to an hour.
- Pour remaining oil in skillet and heat for about 20 seconds before adding tofu. Place tofu in the skillet and slightly brown each side of the tofu cubes. Continue cooking and tossing the tofu until onion is cooked and the tofu is slightly browned.
- Store cooked tofu in an airtight container in the fridge for up to 5 days. Tofu changes its consistency when frozen so it’s not recommended to freeze this recipe.
- To serve, place tofu pieces over rice, cauliflower rice, in vegetable wraps, salads, etc. To reheat, cook in a skillet, air fryer until, or microwave until heated through.
You can serve Miso-Glazed Tofu with cooked onions and garlic over brown rice, rice noodles, or even atop a salad. It’s a delicious and healthy way to eat tofu any time of the year. Sorry Rodney, but this tofu gets lots of respect!