Sticky Miso Tofu: Your New Favorite Vegan Comfort Food

Sticky Miso Tofu is a quick, satisfying vegan dish packed with protein and bursting with flavor.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Comfort Food, Vegan

Calories: 245

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Tofu

1 block Extra Firm Tofu Pressed for 15 minutes to remove excess water
2 tablespoons Cornstarch Or arrowroot starch as a substitute

For the Miso Sauce

3 tablespoons Miso Paste White or yellow for milder flavor
2 tablespoons Soy Sauce Or tamari for a gluten-free option
2 tablespoons Mirin Can substitute with sake and sugar
1 tablespoon Brown Sugar Or coconut sugar for lower refined sugar option

For Flavor

3 stalks Scallions Chopped, some reserved for garnishing
3 cloves Garlic Minced
1 inch Fresh Ginger Grated for maximum flavor
2 stems Chilies Adjust based on heat tolerance

Equipment

Oven
baking tray
Skillet
Measuring Cup
Large bowl
fork

Method

Preparation

Preheat your oven to 425°F (220°C).
Tear the pressed tofu into bite-sized chunks and toss with soy sauce, cornstarch, and spices.
Spread seasoned tofu on a parchment-lined tray and bake for about 30 minutes, flipping halfway.
Combine miso paste, brown sugar, soy sauce, and mirin in a cup, mash until smooth, and whisk in water.
In a skillet, sauté scallions, garlic, ginger, and chilies for 2 minutes until fragrant.
Add the miso mixture, bring to a simmer, and stir in cornstarch slurry until thickened.
Combine the baked tofu with the miso sauce in the skillet, stir to coat, and serve.

Nutrition

Serving: 1servingCalories: 245kcalCarbohydrates: 18gProtein: 15gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 800mgPotassium: 350mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently to preserve texture.

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