If you’re looking for a new and exciting way to enjoy tofu that’s healthy and packed with flavor, this Roasted Tofu with Ginger Miso Glaze is about to become your go-to recipe.
The tofu is crispy on the outside, tender inside, and coated in a sticky-sweet, savory miso sauce with a kick of fresh ginger.
I created this recipe when I wanted something different for our meatless nights – and it was a hit with the whole family, kids included! It’s perfect with rice and veggies for a balanced, satisfying meal that feels gourmet but is easy to pull off.
🛒 What You’ll Need
- 400g firm tofu, pressed
- 1 tbsp toasted sesame oil
- 1 tbsp soy sauce
- 1.5 tbsp white miso paste
- 1 tbsp brown rice syrup (or honey if not vegan)
- 1 tsp fresh grated ginger
- 1 clove garlic, minced
- 1 tsp rice vinegar
- 1 tsp toasted sesame seeds
- 1 stalk green onion, sliced (for garnish)
- Oil spray (for roasting)
- Optional: steamed broccoli, cooked white or brown rice for serving
Ingredients & Tools
👩🍳 Pro Tips for Perfect Tofu
- Press the tofu well – The drier it is, the crispier it will get in the oven.
- Don’t skip the miso! – It adds deep umami flavor and is gut-friendly too.
- Use fresh ginger – Freshly grated ginger brings bright heat that balances the sweetness.
- Spray oil lightly – This helps the tofu turn golden and crispy, not dry.
- Serve it family-style – Let kids build their own bowls with rice, tofu, and veggies.
🛠️ Tools You’ll Need
- Baking sheet
- Parchment paper
- Oven
- Small saucepan
- Mixing bowl
- Knife + cutting board
- Measuring spoons
- Grater or microplane
- Paper towels for pressing
- Oil spray
🔁 Substitutions & Variations
- Use red miso for a bolder flavor.
- Swap brown rice syrup for honey or maple syrup.
- Try pan-frying the tofu instead of roasting if short on time.
- Add chili flakes or gochugaru for a spicy version.
- Serve with noodles or quinoa instead of rice for a change.
🧊 Make-Ahead Tips
- Press and cube tofu in advance – store in the fridge for up to 1 day.
- Make the miso sauce ahead – it keeps in the fridge for 3–4 days.
How to Make It – Step-by-Step
Step 1: Press and Cube the Tofu
Cut the tofu into 1-inch cubes. Press using paper towels and a heavy pan for about 20 minutes.
Step 2: Make the Ginger Miso Sauce
In a small saucepan, whisk together miso, soy sauce, brown rice syrup, ginger, garlic, and rice vinegar. Warm over low heat until smooth and fragrant.
Step 3: Roast the Tofu
Place tofu cubes on a parchment-lined baking sheet. Spray lightly with oil. Roast at 400°F (200°C) for 25 minutes, flipping halfway.
Step 4: Toss in the Sauce
Transfer hot tofu to a mixing bowl. Pour the sauce over and gently toss to coat evenly.
Step 5: Serve and Garnish
Plate the tofu. Sprinkle with sesame seeds and green onions. Serve with steamed broccoli and rice.
🥡 Leftovers & Storage Tips
- Store: Keep in an airtight container in the fridge for 3–4 days.
- Reheat: Gently warm in a skillet with a splash of water.
- Repurpose: Use leftover tofu in salads, wraps, or grain bowls.
🧡 Let’s Wrap It Up
This Ginger Miso Roasted Tofu is a healthy yet indulgent way to enjoy tofu that even tofu skeptics love. Whether you’re feeding little ones or spicing up your own meal prep, this dish is a flavorful favorite.
Give it a try, and when you do – I’d love to hear from you! Drop a comment below to let me know how it turned out, or ask any questions you have. Happy cooking from my kitchen to yours! 🧑🍳💛
Would you like a version tailored for kids, spicy lovers, or air fryer fans next? Let me know!