top of page
  • Writer's pictureRobin Ankerich

Miso Glazed Tofu

This recipe evolved last year after a lunch at the Grand Floridian Café. On the menu they offered a miso glazed salmon, but I was told the chef could make the dish using tofu in place of the fish. I decided to give it a try knowing that I enjoyed the umami flavor of miso. It was delicious and immediately the next day attempted to recreate the dish for dinner in my own kitchen. Over the past year and a half, I have perfected my version of the dish. Not only does it produce a restaurant style dish, but it is hands off and quick to pull together. I often serve it with a quick batch of Restaurant Style Green Beans and a bed of whatever rice or grain I happen to have in the fridge.

Miso is a Japanese fermented soybean paste, though other beans like chickpeas can be used for those with soy allergies. Found in most Asian market and near the tofu on most grocery stores, miso is sold refrigerated because it is a fresh fermented product like yogurt and sauerkraut. The flavor and color vary from company to company. Additional ingredients like rice as well as the length of time left to ferment will also effect the color and flavor. White and yellow miso are milder and a little sweet, while red and brown are more robust. Any variety will work as a glaze.


Miso Glazed Tofu


14-18 oz Firm (or Extra-Firm) Tofu

2-3 c Vegetable Broth

¼ c Miso

¼ c Maple Syrup

¼ c Soy Sauce

2 Tbsp Water

2 cloves of Garlic (minced) or 1 tsp Garlic Powder

2 Tbsp Rice Vinegar


  1. Gently press the tofu between a cotton dish towel to drain the extra water. Slice into large rectangles ¾ - 1” thick. Place in a dish or tupperware. Cover with vegetable broth and a slash of soy sauce. Allow to marinate for 30 minutes to overnight.

  2. Heat the oven to 400F degrees.

  3. In a small saucepan over medium low heat, whisk together the ¼ cup miso, garlic and 2 tablespoons of water. Adding the 2 tablespoons of vinegar.

  4. Then add in the ¼ cup of the maple syrup and soy sauce. Give the sauce a small taste test – it will be strong but should be a balance of sweet, salty, and umami.

  5. If using white miso which is sweeter - you may want to add another tablespoon of soy salt.

  6. If you are using red or brown miso which tends to be a bit funkier and saltier – you may want to add more maple syrup.

  7. Allow the glaze to come to a simmer and remove from heat.

  8. Line a sheet pan with parchment paper. Drain the tofu with a slotted spatula and spread across the pan. Brush the top of the tofu with 1/3 of the glaze. Bake the tofu for 12 minutes.

  9. Remove the pan and carefully flip over the tofu. Glaze new top with the rest of the glaze. Return to the oven and bake for another 10 minutes.

  10. Then turn the boiler on and boil until the top of the glaze starts to take on a little color. (Check ever minute or so because the boiler will not take long.)


30 views0 comments

Recent Posts

See All
bottom of page