This Miso Glazed Tofu offers the perfect marinade for tofu that can be served with rice or even added to a salad. Get ready for delicious days ahead!
Poor tofu. It gets such a bad rap. It doesn’t matter when I bring it up, people always grimace. Tofu is like Rodney Dangerfield of the vegan world: it gets no respect.
I can’t speak for Mr. Dangerfield, but I can say for tofu that it has the potential to be something fabulous. It just takes a little TLC and the right marinade. And I’ll share with you a little secret…I’ve found the marinade that works perfectly for tofu.
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 Joes
- 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 draw that liquid, you’ll need to press the block of tofu to get more of that liquid out. That way you can replace it with the flavors you want.
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!
In the photo above, you’ll see I chopped the tofu into sections first. That works nicely too.
Then, prepare your marinade. My recipe calls for soy sauce or Bragg or Coconut Aminos. The three seem pretty interchangeable, but if you’re avoiding gluten, you’ll definitely want to use the Coconut Aminos. Or you could go with Tamari. But you want that savory flavor, referred to as Umami that you’ll get from one of these sauces.
Once the marinade is ready and the tofu is pressed, then place the tofu in withe marinade and stir to make sure the tofu cubes are coated and then let it marinade. The longer you let it marinade, the more it will take on those flavors.
The is a great dish to get started the day before and let the tofu marinade overnight.
Making Miso Glazed Tofu
I need to share with you a quote by Bucky Bright. He’s the retired writer from the show 30Rock. He said in the second season episode, Subway Hero, “If you’re going to make something beautiful, you’ve got to make a mess of it first. I don’t care whether you’re making an omelet, a baby, or a television show. Things are gonna get weird.”
The same can be said for tofu. It might get a little weird, but the end results will be worth it: deliciousness in every bite.
I wish I could serve this tofu to each person I’ve ever talked to who says they hate tofu. Or to the woman at the grocery store who told me she wanted to buy tofu, but just didn’t know what to do with it. That makes tofu sound an awful lot a marathon. It’s one of those things that you need to conquer before you can lead a completely fulfilled life. But the tofu takes a lot less time…and won’t blow out your knees.
I hope you love this recipe for Miso Glazed Tofu as much as we do! If you decide to make it, snap a photo and share it with me using #namelymarly on Instagram. We love seeing your photos!
Miso Glazed Tofu
- 15 oz Extra firm tofu
- 1 Onion , chopped
- 2 cloves Garlic , chopped
- 1 tablespoon Olive oil
- 2 tablespoons White miso paste any variety
- 2 tablespoons Soy Sauce, Bragg, or Coconut Aminos
- 2 tablespoons Agave nectar
- Remove the tofu from the package and drain any excess liquids. Wrap the tofu in a clean kitchen towel and place something with a little weight on top of it (like a can of beans or something to that effect). The goal is to press the tofu to drain excess fluids.
- While the tofu is pressing, place the chopped onion, garlic and olive oil together in a medium-size container. I like to use a 9" square pyrex pan with a lid. It's big enough to hold the tofu, but flat so the marinade can spread out a bit.
- In a small bowl, whisk together the miso, soy sauce (or Bragg), and Agave Nectar. Add this to the chopped onion mixture and stir until well-combined.
- Chop the tofu into 1" 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 several hours if you have the time.
- When you're ready to cook the tofu, pour a little olive oil in a medium-size skillet and heat the oil on medium to medium-high heat. You want it hot enough to brown the tofu but not so hot that it burns it. Place several pieces of tofu in the pan and allow each side of the tofu to brown just a bit. If you have some of the marinade sauce leftover, try pouring that over the tofu. If you don't have any marinade sauce, adding a teaspoon or so of the soy sauce (or Bragg) at this point will help the tofu brown some more. In addition to browning the tofu, you're trying to cook it long enough to firm up a bit as well.
- Once that batch is browned and firmed to your liking, place it on a small cooking dish and keep it warm in the oven (a toaster oven works just fine here). Continue cooking the tofu in batches until all the tofu is done. After the last batch of tofu, add the remaining chopped onions and garlic to the skillet and cook them until tender.
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!