Serving six to twelve

Miso-Glazed Tofu

by Matthew Mesaros


  • 1 pound firm tofu
  • 1 tablespoon red or white miso paste
  • 1 1/2 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame seed


  1. Preheat oven to 350°. Whisk together miso paste, honey, vinegar and soy sauce.
  2. Slice tofu however you like and then pat dry with a paper towel or leave on a cutting board for a half-hour to dry a bit. This recipe applies just as well to bite-sized, skewered tofu and larger, steak-like slices as an entree.
  3. Add tofu to the marinade, cover and refrigerate for 30 minutes. Remove the tofu from the marinade and place on a roasting pan. Toss it in the oven for 20 minutes.
  4. Place the remaining marinade in to a small pan and heat slowly on low heat until it is nearly paste-thick.
  5. Lightly toast sesame seeds in a saute pan, toaster oven or set in a pan beneath the tofu roasting pan.
  6. Remove the tofu pan from the oven and brush each piece lightly with the miso sauce.
  7. Reset the oven tray to the top close to the coils and set the oven to a high broil. This will finish browning the tofu. Watch it closely! Broiling much more than 2 minutes will burn the glaze.
  8. Remove from oven, skewer if serving as tapas, sprinkle toasted sesame seed on top and serve.
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