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(2,445)
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
2,445 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.

Amelia

The taste was great, but I should have listened to the comment down below about doubling the marinade for two 8 oz blocks of tofu... It was definately not enough to have any to drizzle.

Rosita

Excellent! 10 minutes under the broiler turning the pan about three times and tossing the tofu. May need a bit more marinade. I served it with roasted broccoli florets. Made the whole block of tofu and saved some for fried rice for later in the week.

Tony Adams

Got around to trying this in August, so the broiler was not an appealing option. Used the outdoor grill instead. I used a wire basket that I usually use for air frying, which seemed brilliant, but the tofu stuck to it in a lot of instances. Next time I'll try to remember to oil the basket - or just wait until summer is over and do it in the oven per the recipe. As everyone has noted, the marinade is fantastic! (I used maple syrup instead of sugar, mostly out of laziness.)

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