Miso Grilled Tofu ~
Tofu skewers marinated in a savory miso sauce and grilled to smoky perfection!
Serve with brown rice and Garlic Bok Choy
Grilled Miso Tofu Recipe
I like this miso-marinated tofu (also known as tofu dengaku in Japanese cuisine) because it balances umami-rich flavors with subtle sweetness and the light char of the grill. Grilling tofu is also relatively easy, especially with the right techniques and a bit of practice.
Tips for Success
- Press the tofu! Pressing tofu before putting it on the grill is essential to achieving optimal results. I start by using a dedicated tofu press which gently applies pressure to extract excess water. The pressed block of tofu is then sliced into cubes and arranged in a single layer on clean kitchen towels or paper towels to absorb any remaining surface moisture. This ensures that the tofu achieves a desirable texture that holds up well on the grill and allows it to absorb the flavors of the marinade more effectively. Alternatively, you can wrap the tofu block in several layers of paper towels or a clean kitchen towel, then place a heavy object, like a cast iron skillet, on top to encourage moisture release. Whichever method you choose to press tofu, the entire process should only take about 20-30 minutes.
- Oil the grates! This will give you a smooth cooking surface and prevent the tofu from sticking. (I cannot stress this step enough. The very first time I ever tried grilling tofu, I failed to adequately spray the grates and the result was a complete mess!)
- Leave the tofu alone! Avoid flipping the tofu too frequently! (Another lesson I learned the hard way.) Allow it to cook undisturbed to develop a lightly golden brown exterior. Use a spatula or grill basket to gently flip the tofu and prevent it from breaking apart.
Ingredients for Miso Grilled Tofu
You will need the following:
- 2 (14-ounce) packages extra firm tofu, pressed, patted dry, and cut into 1-inch cubes
- 3 tablespoons rice vinegar
- 2 tablespoons dark sesame oil
- 2 tablespoons white miso paste
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh ginger, finely grated
- 2 teaspoons fresh garlic, minced
- 2 teaspoons maple syrup
- High-heat non-stick cooking spray
- 1 tablespoon chives, chopped, optional for garnish
- 1 teaspoon white sesame seeds, optional for garnish
Ingredient Notes
- Extra-Firm Tofu – For best results, stick with well drained extra-firm or super-firm tofu.
- Rice Vinegar - Adds tangy and slightly sweet flavor notes. White wine vinegar can also be used.
- Sesame Oil – Dark sesame oil adds a rich nuttiness to the miso marinade.
- White Miso Paste – White miso is mild and good for enhancing the overall savoriness of the dish without overpowering other flavors. Yellow miso paste and red miso pastes tend to be more intense and are not recommended for this recipe.
- Soy Sauce – Regular or low-sodium soy sauce. Tamari generally contains less sodium than soy sauce and can also be used as a gluten-free option.
- Fresh Ginger – An equal amount of ginger paste or 1/3 teaspoon of ground ginger will also work for this recipe.
- Fresh Garlic – 2/3 teaspoons garlic powder can be substituted if needed.
- Maple Syrup – A touch of sweetness to balance the saltiness of the miso tofu marinade.
- High Heat Non-Stick Cooking Spray – Look for one specifically labeled for grilling (Pam makes a good one.) Avocado oil and grapeseed oil, with their high smoke points also work well.
How to Make Miso Grilled Tofu
STEP ONE: Preheat the grill to medium heat (375°F).
STEP TWO: Place the tofu cubes in a large mixing bowl and set aside.
STEP THREE: In a small bowl, whisk together the sesame oil, miso paste, soy sauce, ginger, garlic, and maple syrup. Adjust seasoning to taste then pour over the cubed tofu and gently toss to coat.
STEP FOUR: Marinate the tofu for at least 30 minutes, up to a few hours.
STEP FIVE: Thread the marinated tofu onto metal skewers. If you prefer wooden skewers, soak them in water for 30 minutes prior to use.
STEP SIX: Generously coat the grill grate with high-heat non-stick grilling spray. Place the tofu skewers onto the direct heat of the grill.
STEP SEVEN: Cook for 5 minutes per side (exact time may vary depending on your grill), basting with any extra marinade each time the skewers are turned. The tofu is done when there are visible grill marks and the tofu is lightly browned. Serve hot.
Storage
- For leftovers, use a fork to slide the miso glazed tofu off the skewers and into an airtight container. Store in the refrigerator.
More Recipes You’ll Love!
- Almond Butter Tofu
- Tofu Stir-Fry Rice Bowls
- Vegan Teriyaki Meatballs
- Garlic Sesame Noodles
- Scallion Rice
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Miso Grilled Tofu
Ingredients
- 2 14-ounce packages extra firm tofu, pressed, patted dry, and cut into 1-inch cubes
- 3 tablespoons rice vinegar
- 2 tablespoons dark sesame oil
- 2 tablespoons white miso paste
- 1 1/2 tablespoons soy sauce
- 1 tablespoon fresh ginger finely grated
- 2 teaspoons fresh garlic minced
- 2 teaspoons maple syrup
- High-heat non-stick cooking spray
- 1 tablespoon chives chopped, optional for garnish
- 1 teaspoon white sesame seeds optional for garnish
Instructions
- Preheat the grill to medium heat (375°F).
- Place the tofu cubes in a large mixing bowl and set aside.
- In a small bowl, whisk together the sesame oil, miso paste, soy sauce, ginger, garlic, and maple syrup. Adjust seasoning to taste then pour over the cubed tofu and gently toss to coat.
- Marinate the tofu for at least 30 minutes, up to a few hours.
- Thread the marinated tofu onto metal skewers. If you prefer wooden skewers, soak them in water for 30 minutes prior to use.
- Generously coat the grill grate with high-heat non-stick grilling spray. Place the tofu skewers onto the direct heat of the grill.
- Cook for 5 minutes per side (exact time may vary depending on your grill), basting with any extra marinade each time the skewers are turned. The tofu is done when there are visible grill marks and the tofu is lightly browned. Serve hot.
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