7 Reviews of Miso Baked Tofu

From: Kumquat the Cat's friend

On Jun 19, 2006

Extremely tasty, my highest marks. Ate this too fast to take a picture, unfortunately. Used organic tofu as the texture is better than regular. My only problem with the recipe is that it didn't specify pressing time. Since my BF made this on a weekend, he pressed the tofu for about 3 hours in the fridge. He covered the cookie sheet with aluminum foil, and he and I both ate the burnt parts of the sauce from it because it was too good to throw away. Many thanks for this awesome recipe.

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)

From: VegSocialWorker

On Aug 27, 2006

The sauce is fantastic. I did not follow your directions for cooking the tofu, and what I did to it did not turn out great- so, I'm not going to rate it. Should have followed the recipe. The sauce is so yummy, and I think I want to try it on some soba noodles as well. The cayenne gives it the perfect touch. Thanks for posting.

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!

From: PinkCherryBlossom

On Sep 24, 2006

I'm not sure if I made this correctly so I'm not rating. I ended up marinading for a day and then cooking. I found it very, very salty but probably because it sat in the sauce for so long!

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!

From: Georgia Charlotte

On Mar 24, 2007

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