Miso Broiled Tofu

By Ali Slagle

Updated April 7, 2024

  • David Malosh for The New York Times. Food Stylist: Hadas Smirnoff.
Media 1 of 1
Total Time
35 minutes
Prep Time
5 minutes
Cook Time
30 minutes
Rating
5(2,564)
Comments
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For tofu with crisp edges and custardy middles, give it just 15 minutes under the broiler. The technique is inspired by Nobu Matsuhisa’s miso-broiled black cod, which combines miso and sugar to create a charred crust that also insulates the protein, preventing it from toughening. Tearing the tofu into jagged pieces — as opposed to sliced cubes or rectangles — creates more nooks and crannies for the broiler to singe, creating yet more texture. Eat any way you would enjoy baked tofu, perhaps with steamed rice and a green vegetable (broil green beans or asparagus for 5 to 8 minutes), or over salad greens (in which case you’ll want to make a double batch of the miso marinade to dress your lettuces).

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Ingredients

Yield:4 servings

  • 2 (14-ounce) blocks extrafirm tofu, sliced lengthwise 1-inch-thick

  • 2 tablespoons brown sugar (light or dark)

  • 2 tablespoons white miso paste

  • 2 tablespoons soy sauce

  • 2 tablespoons rice vinegar

  • 1 tablespoon vegetable oil

  • ¼ to ½ teaspoon ground cayenne

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

13 grams carbs; 226 calories; 5 grams monounsaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 12 grams fat; 2 grams fiber; 782 milligrams sodium; 20 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Arrange tofu slices on a clean kitchen towel or paper towels. Cover with another kitchen towel (or paper towels), and place a flat cutting board or sheet pan on top. Stack a few cans or a skillet on top to weigh it down. Let tofu drain for 15 to 45 minutes.

  2. Step 2

    Meanwhile, in a large bowl, stir together the sugar, miso, soy sauce, rice vinegar, oil and cayenne until smooth. Tear the tofu into bite-size pieces (about 1 inch), and add to the miso mixture. Stir gently to coat. You can cook the tofu right away, or cover and refrigerate to marinate for up to 24 hours.

  3. Step 3

    When you’re ready to cook, arrange a rack about 6 inches from the broiler and heat broiler to high. Line a sheet pan with aluminum foil. Remove the tofu from the marinade and arrange on the sheet pan. Reserve marinade.

  4. Step 4

    Broil, flipping occasionally through with a spatula, until browned and crisp, 10 to 15 minutes total. (Broilers have hot spots, so check the tofu periodically and rotate the pan and tofu as needed so everything crisps.) Drizzle with the reserved marinade.

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Ratings

5 out of 5
2,564 user ratings
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Comments

Peter Stock

I do have to applaud the recipe construction where every ingredient in the miso sauce calls for 2T doses. THIS I can remember without having to refer to the recipe again.

Rills

I served this with finely shredded cabbage rubbed with salt and white vinegar, prepared in the morning and stored in the fridge beside the marinating tofu. All I needed to do later for dinner was broil the tofu and steam some rice in the rice cooker. I love easy, delicious meals like this one.

ShenAnno

Trying to avoid the too-deep char one cook mentioned, broiled the tofu 10 inches from the broiler for about 20 minutes, turning the pieces three times. Tofu had dark edges and wonderful taste. Served with chili crisp on the side.

RP

Ridiculously easy and delicious. Make

Chai

I followed the suggestions of doubling the marinade and also broiling 10” away. I don’t recommend doubling the marinade! Even after doubling the marinade I ended up with basically none left, which means it ALL absorbed in. That led to a tofu that was supersaturated and difficult to cook through while also having a cloying flavour. I would recommend doing the normal amount of marinade and saving some extra, or making double and using half. I will try this again in the future. I also recommend against using dark soy sauce as a light soy substitute (I did so and the colour was so dark as to be awkward)

Jill

This is my go to tofu recipe. Great as a snack on its own, in a noodle dish or as an add on to a salad. I strongly agree with the comments about the quantity of the marinade. If you follow the instructions, the marinade is really only enough for one block of tofu. If you want to prepare 2, double the marinade ingredients. My only add to the recipe is that I sometimes grate in one large garlic clove. The recipe is great as is but I love garlic and it works well with the other ingredients.

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