Vegan Baked Tamarind Miso Tofu

ByBui Thao

This tofu dish is bold, bright, and totally addictive.

If you’re tired of bland tofu, this one’s a game-changer.

The tamarind miso glaze is sweet, spicy, tangy, and salty all at once.

The kaffir lime leaves take it to a whole new level.

Trust me, you’ll want to spoon this sauce over everything.

Why I Love This Recipe

This one brings me back to my first solo trip to Thailand, where I had something similar at a tiny roadside stand near Chiang Mai. I didn’t know tofu could taste that good. When I came home, I started playing around with flavors and found that tamarind, miso, and kaffir lime work magic together.

  • No deep frying
  • Packs bold flavor with simple ingredients
  • Oven does most of the work
  • Makes tofu exciting again
  • Pairs well with rice, noodles, or a salad
Vegan Baked Tamarind Miso Tofu

Servings and Time

Serves: 4
Cook time: 40 minutes (10 min prep, 30 min cook)

What You’ll Need

  • 1 block (14 oz) firm tofu, pressed
  • 2 tbsp white miso paste
  • 1 tbsp tamarind paste
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1 small piece (1/2 inch) fresh ginger, grated
  • 1/2 tsp chili flakes (or more to taste)
  • 4 kaffir lime leaves, thinly sliced
  • 1 tbsp neutral oil (for baking tray)
  • Optional garnish: sesame seeds, extra lime wedges
Vegan Baked Tamarind Miso Tofu

Pro Tips

  • Press the tofu for at least 15 minutes to get rid of extra water
  • Slice the tofu evenly for even browning
  • Don’t skip the kaffir lime leaves—they add a citrusy punch that’s hard to replace
  • Let the sauce sit for 5 minutes before using to let the flavors blend
  • Line your baking tray with parchment to avoid sticking

Tools Needed

  • Knife and cutting board
  • Baking tray
  • Parchment paper
  • Mixing bowl
  • Spoon or silicone brush
  • Microplane or grater for ginger
  • Garlic press (optional)

Substitutions and Variations

  • No maple syrup? Use honey or brown sugar
  • No chili flakes? Try a small squeeze of sriracha
  • Can’t find kaffir lime leaves? Use a bit of lime zest + fresh basil for a similar vibe
  • White miso can be swapped with yellow miso for a stronger flavor

Make Ahead Tips

  • The sauce can be made 3 days in advance and stored in the fridge
  • Tofu can be pressed and cut the night before
  • Leftovers reheat well in a toaster oven or pan

Instructions

Step 1: Press and Slice the Tofu

Press 1 block (14 oz) firm tofu for 15–30 minutes to remove excess moisture. Slice into 1-inch thick rectangles or cubes.

Vegan Baked Tamarind Miso Tofu

Step 2: Make the Tamarind Miso Sauce

In a bowl, mix together:

  • 2 tbsp white miso paste
  • 1 tbsp tamarind paste
  • 1 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 clove garlic, minced
  • 1/2 inch fresh ginger, grated
  • 1/2 tsp chili flakes

Let it sit for 5 minutes.

Vegan Baked Tamarind Miso Tofu

Step 3: Toss Tofu in Sauce

Gently toss the tofu cubes with half of the sauce in a bowl, making sure each piece is coated.

Vegan Baked Tamarind Miso Tofu

Step 4: Bake the Tofu

Preheat oven to 400°F (200°C).
Line a tray with parchment, lightly oil it with 1 tbsp neutral oil, then arrange tofu in a single layer. Bake for 30 minutes, flipping halfway through.

Vegan Baked Tamarind Miso Tofu

Step 5: Glaze and Finish

Once baked, toss tofu with the remaining sauce. Garnish with 4 sliced kaffir lime leaves and sesame seeds.

Vegan Baked Tamarind Miso Tofu

Leftovers & Storage

  • Store leftovers in an airtight container for up to 4 days
  • Reheat in a skillet or toaster oven for best texture
  • Can be eaten cold over salad or grain bowl too

Macros (Per Serving, out of 4)

  • Calories: 190
  • Protein: 12g
  • Carbs: 11g
  • Fat: 11g
  • Fiber: 2g

Why This Recipe Works (Quick Science)

Tofu is a blank slate, so giving it a deep-flavored glaze like tamarind + miso helps it absorb flavor better. Baking the tofu dries it slightly and caramelizes the sugars in the sauce, creating crispy edges and rich umami in every bite. Miso brings glutamates (natural umami), while tamarind adds acidity to balance the fat and salt.

Common Mistakes

  • Not pressing the tofu – this leads to soggy pieces
  • Too much sauce too early – reserve some glaze to finish or it burns in the oven
  • Overcrowding the tray – space helps it brown better
  • Skipping the flip – both sides need heat to get crispy

What to Serve With

  • Steamed jasmine or brown rice
  • Rice noodles tossed with sesame oil
  • Crunchy slaw with lime and peanuts
  • Stir-fried greens (like bok choy or spinach)
  • A fresh cucumber salad

FAQ

Can I air fry instead of bake?
Yes! 375°F for about 15 minutes, shake halfway.

Is tamarind paste spicy?
No, it’s tangy and sour. The spice comes from the chili flakes.

Where can I buy kaffir lime leaves?
Check Asian grocery stores or the freezer section—they freeze really well.

Can I make it without miso?
You can try tahini or peanut butter, but it won’t be the same flavor.

Final Thoughts

This baked tofu is one of those dishes that surprises everyone at the table. It’s bold, sticky, savory, and has just the right kick. Whether you’re serving it over rice or adding it to a bowl, it’s the kind of recipe that makes tofu the star. Give it a shot and let me know how it turns out in the comments—I’d love to hear your twist on it!

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