Miso Glazed Tofu with Stir-Fried Veggies and Noodles. Crispy, baked tofu, with stir-fried veggies in a tasty miso sauce. A super easy, vegetarian dinner perfect for any day of the week.
This miso-glazed tofu dish is a really popular meal, everyone loves it in my home. It's easy to make and super tasty. The tofu is marinated in a simple miso marinade then baked until crispy. I used kale and purple sprouting broccoli for the stir fry, but spinach or bok choy would work great too. I love mushrooms, and the stronger the better for me, so I went for a mix of shiitake and ploppini however, brown chestnut mushrooms will also work well.
How To Make Baked Miso Glazed Tofu:
- Press the tofu. You will need to press the tofu to get as much liquid out of the tofu as possible. This is really easy to do, all you need is kitchen paper, 2 baking trays and a couple of tins of beans. Lay a double layer of kitchen paper one baking tray, spread the cubed tofu evenly on the tray, cover with another double layer of kitchen paper then place a slightly smaller baking tray on top. Place two 400g cans of beans or a heavy saucepan on top of the top tray and leave to drain for 30 minutes.
- Make the Miso marinade, add the oils, miso paste, honey, garlic, ginger and lemon juice to a large mixing bowl, big enough to contain the tofu. Whisk all the ingredients together.
- Marinate the tofu, once the tofu is drained, add it to the miso marinade. Make sure each cube is covered in the marinade. Leave the tofu to soak up the marinade for about 15 minutes, turning the tofu once.
- Bake the tofu. Line a baking tray with parchment paper, place the tofu on the baking tray and keep the leftover marinade. Bake the tofu in the oven for 20 minutes, turning the cubes over halfway through cooking, I also turn the tray around to ensure even cooking. The tofu is done when the edges are crispy and the cubes are a rich golden colour.
- Cook the noodles, While the tofu is baking, cook the noodles then stir fry the veggies. Add the leftover marinade to the veggies. Serve the tofu on a bed of noodles and stir fry veggies, topped with some toasted sesame seeds and a drizzle of the remaining marinade.
What is Miso?
Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji, fungus Aspergillus oryzae and sometimes rice, barley, seaweed or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables or meats. It is high in protein and rich in vitamins and minerals. Miso is widely used in Japan, both in traditional and modern cooking. Typically, miso is salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savoury.
Can I make my own Miso?
Yes, you can, I don't make my own miso but if you fancy giving it a go the Great British Chefs website has a great post on how to make your own miso.
Which Tofu Should I use for this Miso Glazed Tofu?
Extra-firm tofu will give you the best result for this dish. You can find it in health food stores and in most supermarkets.
Which Noodles Should I Use:
Any noodles will work well with this miso-glazed tofu dish. I used organic buckwheat noodles with quinoa for this, they are nice and light and have a slightly nutty flavour which really compliments this dish.
Tips for Making the Best Miso Glazed Tofu:
- Extra firm tofu will give you the best results for this dish. Make sure and press it for at least 15 minutes.
- Use a good quality miso paste.
- Make sure the oven is hot when you add the tofu. And don't forget to use parchment paper!
- This dish is best-served, hot and straight away.
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Baked Miso Glazed Tofu with Stir Fried Veggies & Noodles
- FOR THE BAKED MISO GLAZED TOFU
- 1 block (250g) extra firm tofu, drained and cut into even cubes
- 3 tbs grapeseed oil
- 1 very fat clove of garlic finely chopped
- 1 tbs ginger finely chopped
- 1 level tbs red miso paste
- 1 tbs toasted sesame oil
- 1 tbs honey
- ½ tbs lemon juice
- FOR THE STIR FRY VEGGIES & NOODLES
- 150 g buckwheat noodles I used organic buckwheat noodles with quinoa
- ½ tbs grapeseed oil
- 125 g Shiitake mushrooms wiped clean and sliced
- 50 g Ploppini mushrooms or chestnut mushrooms wiped clean and left whole
- 3 large scallions (spring onions) sliced diagonally
- 100 g kale chopped with any woody stems removed
- 150 g purple sprouting broccoli
- ½ a red chilli finely sliced seeds removed
- 1 tbs sesame seeds toasted (optional)
- Pre heat the oven to 180C/392F degrees.
- Start by preparing the tofu. Lay a double layer of kitchen paper on a baking tray, spread the cubed tofu evenly on the baking tray, cover with another double layer of kitchen paper then place a slightly smaller baking tray on top. Place two 400g cans of beans or a heavy saucepan on top of the top tray and leave to drain for 30 minutes.
- Make the marinade, add the oils, miso paste, honey, garlic, ginger and lemon juice to a large mixing bowl, big enough to contain the tofu, I used a pie dish. Whisk all the ingredients together.
- Remove the tofu from the trays then add to the miso mixture to marinate for 15 minutes, turning the tofu half way through. Prep your veg while the tofu is marinating.
- Line a baking tray with parchment paper and place the tofu on the baking tray, keep the leftover marinade, bake in the oven for 20 minutes, turning the cubes over half way through cooking, I also turn the tray around to ensure even cooking. The tofu is done when the edges are crispy and the cubes are a rich golden colour.
- While the tofu is baking, cook the noodles according to the packet.
- Heat ½ tbs of oil in a large wok, add the spring onions, and cook for a minute, then add the mushrooms, cook for 3 minutes. Now add the chilli, cook for one minute then add the kale and sprouting broccoli and 2 tbs of the remaining marinade. Cook for 3 minutes.
- Serve the tofu on a bed of noodles and stir fry veggies, topped with some toasted sesame seeds and a drizzle of the remaining marinade.
- Nutritional Information is approximate and is calculates using an online nutrition tool. It is based on one serving of 4.
- Tofu, for best results I recommend using extra firm tofu, this can be found in most supermarkets now but also health food stores. If you can't find extra firm tofu, firm tofu will work well too. I have made this with firm tofu and the results are also good.
- Baking, make sure your oven is hot when you put the tofu in, this will give you the best results. I also recommend turning the tofu and the tray halfway through cooking as this will ensure evenly baked tofu.
- Storing and Freezing, I don't recommend freezing this dish. The tofu can be frozen but the consistency will change quite a bit so I recommend making this from scratch and eating it straight away.
- Make it Vegan, this is really easy, just switch the honey for maple syrup.
*This recipe was first published Feb 28th 2017 it has been updated on 26th June 2019 with a new step by step guide and new nutritional information.
Hana | Nirvana Cakery
You are always so good with your flavours Michelle, this looks delicious! xx
Thank you so much Hana x
I'm not a huge tofu fan, but I do love miso and this looks delicious. It's pinned and ready to go. Thanks!
Thanks so much Esther x We are definitely converted! I hope you enjoy it 🙂