Miso Ginger Glazed Tofu (Printable)
Crispy tofu with savory miso-ginger glaze and refreshing sesame cucumber crunch
# List of ingredients:
→ For the Tofu
01 - 14 oz firm tofu, drained and pressed
02 - 2 tbsp cornstarch
03 - 2 tbsp neutral oil (canola or grapeseed)
→ For the Miso Ginger Glaze
04 - 2 tbsp white miso paste
05 - 2 tbsp soy sauce (use tamari for gluten-free)
06 - 1 tbsp maple syrup or agave nectar
07 - 1 tbsp rice vinegar
08 - 1 tbsp freshly grated ginger
09 - 1 garlic clove, minced
10 - 1 tsp toasted sesame oil
11 - 2 tbsp water
→ For the Sesame Cucumber Crunch
12 - 2 small cucumbers, thinly sliced
13 - 1 tbsp rice vinegar
14 - 1 tsp sesame oil
15 - 1 tsp soy sauce
16 - 1 tsp toasted sesame seeds
17 - 1 small shallot, thinly sliced
18 - Pinch of salt
→ Garnish
19 - 2 tbsp fresh cilantro or scallions, chopped
20 - Extra sesame seeds
# Steps:
01 - Cut the pressed tofu into ¾-inch cubes. Toss gently with cornstarch to coat evenly on all sides.
02 - Heat neutral oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crisp on all sides, approximately 8–10 minutes. Remove and set aside.
03 - While tofu cooks, whisk together white miso paste, soy sauce, maple syrup, rice vinegar, grated ginger, minced garlic, sesame oil, and water in a small bowl until smooth.
04 - Pour glaze into the same skillet over medium heat. Bring to a simmer and cook for 1–2 minutes until slightly thickened.
05 - Return crispy tofu to skillet, tossing to coat in the glaze. Cook for another 2–3 minutes until glossy and well-coated. Remove from heat.
06 - Toss sliced cucumbers, shallot, rice vinegar, sesame oil, soy sauce, sesame seeds, and salt in a bowl. Let sit for 5 minutes to marinate.
07 - Serve glazed tofu over sesame cucumber salad. Garnish with cilantro or scallions and extra sesame seeds.
# Expert Advice:
01 -
- The glaze turns ordinary tofu into something golden and sticky and impossibly good
- Cool cucumber salad cuts through the richness like a refreshing palate cleanser
02 -
- Do not overcrowd the pan when cooking tofu or the pieces will steam instead of crisp
- The glaze thickens quickly once it hits the heat, so have your tofu ready to toss back in immediately
03 -
- Cut your tofu cubes the same size so they cook evenly and look beautiful on the plate
- Save any extra glaze in the fridge, it keeps for a week and is amazing on roasted vegetables