Miso Broiled Tofu

Ingredients

• 2 extra-firm tofu (14-ounce blocks, sliced lengthwise 1-inch-thick)
• 2 tbsp brown sugar (light or dark)
• 2 tbsp white miso paste
• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp vegetable oil
• 0.25 tsp ground cayenne (up to 1/2 tsp depending on heat preference)

Steps

1. 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.

2. 2

   Stack a few cans or a skillet on top of the board to weigh it down. Let the tofu drain for 15 to 45 minutes to remove excess moisture.

3. 3

   Meanwhile, in a large bowl, stir together the brown sugar, miso paste, soy sauce, rice vinegar, vegetable oil, and cayenne until the mixture is smooth.

4. 4

   Tear the drained tofu into bite-size pieces (about 1 inch) rather than cutting them; the jagged edges will crisp better.

5. 5

   Add the tofu pieces to the miso mixture and stir gently to coat. You can cook the tofu right away, or cover and refrigerate to marinate for up to 24 hours.

6. 6

   When ready to cook, arrange an oven rack about 6 inches from the broiler and heat the broiler to high. Line a sheet pan with aluminum foil.

7. 7

   Remove the tofu from the marinade and arrange the pieces on the prepared sheet pan. Reserve any remaining marinade in the bowl.

8. 8

   Broil the tofu, flipping occasionally with a spatula, until browned and crisp, about 10 to 15 minutes total. Check periodically for hot spots and rotate the pan as needed to ensure even crisping.

9. 9

   Remove from the oven and drizzle with the reserved marinade before serving.

Notes

For a more substantial sauce for drizzling or to use as a salad dressing, consider doubling the marinade ingredients. Serve with steamed rice and a green vegetable like broiled green beans or asparagus.

Nutrition per serving

• main
• tofu
• vegetarian
• high-protein
• broiled
• dairy-free
• dinner