Easy Miso Tofu
Tofu is so awesome for so many reasons. It’s affordable, versatile, and highly nutritious. It’s an excellent source of plant-based protein and calcium, and in fact, Soybeans are one of the few plant-based protein foods and the only legume that contains ALL nine essential amino acids. And if you’re worried about the phytoestrogens and whether or not it is safe for babies and young children, my ultimate guide to tofu is definitely worth a read! Tofu is is also like a blank canvas and can take on the flavor of just about anything. And today, may I entice you to try adding it to this yummy miso tofu marinade? I adapted the recipe slightly from my miso pasta sauce, and it’s seriously amazing just how much flavor and depth miso paste can add to any dish! This recipe is sure to turn you into a tofu lover, if you’re not already! And if you’re not a fan of eggplants or looking for new ways to enjoy them, these miso aubergine recipe is a must try!!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
Tofu – be sure to use extra-firm tofu for best results! Miso paste – A little goes a long way in infusing so much umami. Be sure to purchase white miso paste, which is lighter and sweeter in flavor, rather than red miso and look for reduced sodium, especially if intending to share with your baby or toddler. Peanut butter – helps balance the salty flavor of miso paste and imparts a nutty flavor. Soy sauce – be sure to use low-sodium soy sauce. Fresh garlic cloves – use a microplane grater so it will infuse right into the marinade. Vegetables – I love to pair with broccoli and carrot but feel free to use whatever vegetables you have on hand. Cauliflower, zucchini, parsnips, asparagus, sweet potatoes…
How to Press Tofu
Tofu contains a lot of water so it’s best to press out as much as possible in order for it to fully absorb all the delicious flavors you are about to infuse into it. You can buy a tofu press, but I know I don’t need another kitchen gadget and perhaps you’re in the same boat as me. If so, here’s what you can do!
Wrap the tofu block in 2-3 or more layers of paper towel, a clean dishcloth, or a kitchen towel. Place a sheet pan on top with a few canned goods or a heavy object to help weigh it down. Set aside for at least 20 minutes.
Step-by-Step Instructions
Tips for Success
Be sure to marinate the tofu for at least 30 minutes. You MUST line the baking tray to prevent the tofu from sticking. I don’t flip the cubed tofu halfway through cooking because I find it cumbersome and the result is just as great. But feel free to do so if you really want the tofu to be evenly browned. You don’t have to roast the tofu alongside any vegetables but why not cook a delicious and nutritious side dish at the same time? Keep in mind the cooking time will depend on the chosen vegetable(s). You may need to pull them out earlier or later. The tofu will take about 25 minutes to cook.
Serving Suggestions
This Asian marinated tofu tastes delicious with rice and vegetables, quinoa, over salads (like Asian cabbage salad), and soba noodles. You can even add it to naan pizza for a delicious Asian-inspired comfort meal!
Storage
Transfer to an airtight container and keep in the refrigerator for 3-5 days. You can reheat in the microwave or the skillet with a splash of water or enjoy cold! My kids love it straight from the refrigerator, and it makes for a delicious addition to school lunchboxes. I have not tried freezing leftovers as we have no problem finishing it within the allotted time. But let me know if you do!
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