This baked tofu is one of those recipes that hits all the right notes—savory, spicy, tangy, and totally satisfying.
It’s got deep umami from the miso, a little sweetness and sourness from the tamarind, and that fresh, citrusy zing from kaffir lime leaves.
The tofu gets perfectly golden and slightly crispy in the oven, soaking up all that bold flavor.
It’s simple, plant-based, and totally addictive.
What You’ll Need
- 1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tablespoons white miso paste
- 1 tablespoon tamarind paste
- 1 tablespoon soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili garlic sauce (or more for heat)
- 1 tablespoon neutral oil (like avocado or canola)
- 3 fresh kaffir lime leaves, finely sliced
- 2 scallions, chopped (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Ingredients & Tools
Why I Love This Recipe
This recipe came from one of those days when I had tofu, a bit of miso, and not much else in the fridge. I played around with what I had and boom—this spicy, citrusy glaze was born. Here’s what makes it a regular in my house:
- It’s super easy to prep with pantry-friendly ingredients.
- The flavors are bold but balanced—salty, sweet, tangy, spicy.
- It’s healthy but feels indulgent.
- It goes with everything—rice, noodles, salad, or stuffed in wraps.
Servings and Time
Servings: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Macros (per serving)
- Calories: 210
- Protein: 14g
- Fat: 12g
- Carbs: 13g
- Fiber: 2g
- Sugar: 6g
Why This Recipe Works (Quick Science)
Tofu acts like a sponge—it soaks up flavor best when it’s pressed and baked. Baking firms it up, giving it a slightly crispy outside. The miso brings natural umami from fermented soybeans, while tamarind paste has tart malic acid that brightens the dish. The maple syrup helps caramelize the glaze in the oven. Kaffir lime leaves add high notes from their natural citrus oils.
Common Mistakes
- Skipping the tofu press: If you don’t press the tofu, it won’t absorb the glaze well.
- Overcrowding the pan: Tofu needs space to crisp up—too close and it steams.
- Using too much tamarind: It’s potent—stick to the measurement or it’ll overpower the dish.
What to Serve With
- Steamed jasmine rice or coconut rice
- Stir-fried bok choy or broccolini
- Rice noodles with sesame oil and scallions
- Cucumber salad or pickled veggies for crunch
Tools You’ll Need
- Knife and cutting board
- Small whisk or fork
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring spoons
- Small bowl for sauce
Substitutions and Variations
- Tamarind paste: Sub lemon juice + a touch of brown sugar if needed
- Miso: Use red miso for deeper flavor, or chickpea miso for soy-free
- Maple syrup: Swap with agave or honey (if not vegan)
- Kaffir lime leaves: Try lime zest in a pinch
- Tofu: You can use tempeh or seitan instead
Make Ahead Tips
You can press and cut the tofu up to 3 days in advance and store in an airtight container in the fridge. The sauce can be mixed and kept in the fridge up to 5 days.
Let’s Cook It
Step 1: Press and Cube the Tofu
Remove the tofu from the package, drain it, and press it for 20 minutes. Once pressed, cut it into 1-inch cubes.
Step 2: Mix the Glaze
In a bowl, whisk together 2 tbsp white miso paste, 1 tbsp tamarind paste, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp toasted sesame oil, and 1 tsp chili garlic sauce.
Step 3: Toss Tofu in Sauce
Add tofu cubes to the bowl and gently toss to coat evenly in the glaze.
Step 4: Arrange on Baking Sheet
Line a baking sheet with parchment paper. Spread the glazed tofu out in a single layer, not touching. Drizzle 1 tbsp neutral oil over the tofu.
Step 5: Bake the Tofu
Bake the tofu at 400°F (200°C) for 25–30 minutes, flipping halfway, until golden brown and slightly crispy.
Step 6: Garnish and Serve
Remove the tofu from the oven. Top with 3 finely sliced kaffir lime leaves, 2 chopped scallions, and 1 tsp toasted sesame seeds. Serve hot.
Leftovers & Storage
Let the tofu cool completely, then store in an airtight container in the fridge for up to 4 days. Reheat in a skillet or oven to crisp it back up—microwave makes it soft.
FAQ
Can I use firm tofu instead of extra-firm?
You can, but it’s a bit softer and may break when tossing. Press it well.
Is this recipe gluten-free?
Just use tamari instead of soy sauce, and check that your miso is GF.
What if I don’t have an oven?
You can pan-fry the tofu in batches until golden on all sides. It won’t be as evenly crisp but still tasty.
Wrap-Up
This baked tofu with spicy tamarind miso and kaffir lime is the kind of recipe that turns a humble block of tofu into something unforgettable. It’s bold, simple, and full of flavor. Give it a try and let me know in the comments how it turned out or if you have any questions—I’d love to hear from you!