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Miso tofu steaks

Get the Recipe: Miso Tofu Steaks (Vegan)

Yield: 4 servings
Prep Time: 5 mins
Cook Time: 25 mins
Marianding time: 30 mins
Total Time: 1 hr
These vegan tofu steaks with a miso-glaze are chewy and tender, with an incredible savoury umami flavour. Bake or fry them for a delicious weeknight dinner that makes tofu the star of the show.
5 from 7 votes
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Ingredients

  • 3 tbsp soy sauce
  • 2 tbsp miso paste
  • 1 tbsp tomato paste
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp peanut butter
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cloves garlic
  • 2 tbsp ginger, grated
  • 15 oz extra firm tofu
  • 1/3 cup water
  • 2 tbsp cornstarch
US Customary - Metric

Equipment

  • Mixing bowl
  • Baking tray
  • Conventional oven
  • Saucepan

Instructions 

  • In a large mixing bowl, whisk together the soy sauce, miso paste, tomato paste, maple syrup, rice vinegar, peanut butter, cumin, paprika, garlic and ginger.
    3 tbsp soy sauce, 2 tbsp miso paste, 1 tbsp tomato paste, 2 tbsp maple syrup, 2 tbsp rice vinegar, 1 1/2 tbsp peanut butter, 1 tsp cumin, 1 tsp paprika, 2 cloves garlic, 2 tbsp ginger
  • Slice the tofu into thin slabs, each one around 1/4 inch in thickness. Lay them out on a flat surface such as a chopping board or a baking tray, and brush each side generously with the glaze.
    15 oz extra firm tofu
  • Place in the fridge to marinade for at least 30 minutes, but preferably you want to give them at least 2 hours for maximum flavor.
  • Preheat the oven to 180 degrees C/350 F and lining a large baking tray with parchment paper.
  • Lay out the tofu steaks in a single layer, and bake for 25 minutes, flipping half way through.
  • When the tofu is almost ready, transfer the remaining miso sauce to a saucepan over a medium heat together with water and cornstarch. Whisk continuously until the sauce thickens.
    1/3 cup water, 2 tbsp cornstarch
  • Serve the tofu immediately with the rest of the sauce, garnished with scallions and sesame seeds.

Video

Notes

Pressing the tofu: If you are not using extra firm tofu, you will need to press it for at least 10 minutes. 
To fry the tofu: Brush a griddle pan with some olive oil and allow it to heat up over a medium-high heat for a couple of minutes. Next, add the tofu and cook it for 4-5 minutes on each side, until crispy and grill lines appear.
To make ahead of time:
  • Halve the amount of miso glaze, baking the tofu as normal, and leaving it in the fridge for up to 4-5 days. When ready to serve, simply prepare the other half of the glaze.
  • You can also leave them to marinade in the fridge overnight. Keep any unused miso glaze in an airtight container, and then simply proceed to bake or fry the steaks as per the above instructions.
To store in the fridge: Store leftovers in the fridge in an airtight container for up to 3 days, keeping the sauce and the tofu separately. Then, when ready to serve, heat up the tofu steaks in the microwave. Meanwhile, heat up the miso sauce on the stove by stirring it over a medium heat.
To freeze: Keep in a freezer-friendly container or bag for up to 2 months. Allow them to thaw fully before reheating in the microwave. Instead, prepare a new batch of the miso glaze when ready to serve the tofu,
Calories: 174kcal, Carbohydrates: 19g, Protein: 12g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 1201mg, Potassium: 353mg, Fiber: 2g, Sugar: 9g, Vitamin A: 321IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 3mg
Author: Maria Gureeva
Course: Main Course
Cuisine: Vegan