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Nutrition Facts
Serving Size 1 (187g) Recipe makes 4 servings
Calories 233
Calories from Fat 117		(50%)
Amount Per Serving		%DV
	Total Fat 13.0g	20%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 6.6g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1356mg		56%
Potassium 257mg		7%
Total Carbohydrate 19.0g		6%
	Dietary Fiber 2.5g	10%
	Sugars 11.9g
Protein 13.4g		26%
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By: Ms*Bindy

Miso Baked Tofu

Recipe #173422 | 25 min | 5 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Cynna
Jun 17, 2006

Japanese tofu dish. Yumm! Posted for ZWT II 'o6

SERVES 4 -6 (change servings and units)

Ingredients

1 lb firm tofu, pressed
1/3 cup miso
3 tablespoons rice vinegar
3 tablespoons sugar
2 tablespoons soymilk
1 teaspoon ginger
1 teaspoon garlic granules
3 tablespoons water
2 tablespoons soy sauce
2 tablespoons olive oil or sesame oil or vegetable oil
1 dash cayenne pepper (optional)
sesame seed (optional)

Directions

1
Preheat oven to broil or highest setting. Cover a cookie sheet with tin foil.
2
Combine all ingredients except tofu and oil using blender or mixer. Slowly add oil and mix until smooth and creamy. Pour mixture into wide bowl or pan.
3
Cut tofu into 1/2 inch thick pieces and dip into miso mixture until coated with a thin layer, reserving some of the mixture.
4
Gently lay tofu pieces on covered cookie sheet. Broil 8-10 minutes until golden brown and slightly crisp.
5
Remove from oven. Turn the pieces over and "baste" another layer of miso mixture over the pieces with a spoon.
6
Broil 8-10 more minutes until browned and crisp.
7
Sprinkle with sesame seeds if desired and enjoy!

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Featured Reviews for This Recipe

From: Herb-Cat

On Oct 18, 2009

Wonderful!!! This is delicious and a nice change from other tofu marinades. Mods: changed serving size to 3 (based on other reviews of too much sauce) which was a perfect amount. I also baked my tofu for a ten minutes, flipped and baked for 15 more. Thanks for the great recipe!

0 people found this review helpful

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From: Mom of picky eaters and vegetarians

On Dec 4, 2008

This was a wonderful, quick and easy dish. We cannot buy pressed tofu here, so I cut the tofu and pressed it between clean towels with a heavy weight on top for two hours before I made the recipe. I substituted cow's milk for the soymilk and used sesame oil, which I think was essential for the success of this dish. I used a pretty mellow miso, which may have helped with the salt content. I did have leftover sauce left as well, but next time I will just use two containers of tofu — this went really fast!

1 person found this review helpful

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From: ShortieNJ

On Oct 12, 2008

this is the best baked tofu i've found - i had a LOT of sauce left over though, so next time i'll either use more tofu, or cut the sauce in half (yes, there's definitely a next time)

1 person found this review helpful

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From: Georgia Charlotte

On Mar 24, 2007

This was good! Very salty, but not really in a bad way. Had to have seconds!

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Read all 7 reviews