I’ve always been captivated by the legendary flavors of Nobu, especially the famous Miso-Marinated Black Cod. It’s a dish that’s celebrated worldwide for its deep, savory, and slightly sweet profile. As a vegetarian, I was determined to capture that same magic without the fish. This recipe is my homage—a plant-based version that swaps cod for perfectly seared tofu. The result is a spectacular finger food that disappears from the plate in minutes. The rich, intense flavor of the miso-glazed tofu is beautifully balanced by the crisp, fresh lettuce wrap, creating a bite that is both decadent and light. It’s proof that you can enjoy the world’s most iconic dishes, reimagined for a vegetarian palate.
Ingredients
• Miso-Glazed Tofu Wraps
• SERVES 4-6 (MAKES 10-12 WRAPS)
• 1 block extra-firm tofu, 14 ounces / 400g, pressed and cut into 10-12 squares
• 10-12 teaspoons Nobu-Style Saikyo Miso (recipe follows)
• 10-12 pieces Garlic Chips (recipe follows)
• 2 ounces / 55g frozen kataifi dough, deep-fried until golden (or crushed rice crackers)
• 10-12 leaves butter lettuce, washed and crisped in cold water
• 1 thumb-size knob fresh ginger, peeled and slivered
• Nobu-Style Saikyo Miso
• MAKES 3 CUPS
• ⅔ cup / 160ml sake
• ⅔ cup / 160ml mirin
• 1⅔ cups / 450g white miso paste
• 1⅛ cups / 225g granulated sugar
• Garlic Chips
• MAKES 1 CUP
• 3 cups / 700ml canola oil, for frying
• 10 cloves garlic, thinly sliced on a mandoline
• 1 cup / 240ml whole milk or unsweetened plant-based milk
Instructions
1. First, prepare the Garlic Chips. Heat the oil to 300°F / 150°C in a skillet. Place the garlic and milk in a saucepan and bring to a boil to remove any bitterness. After a few seconds, strain the garlic, rinse in cold water, and pat completely dry. Deep-fry the garlic slices in the oil over low heat until light golden, then immediately transfer them to a paper-lined dish to drain.
2. Next, make the Nobu-Style Saikyo Miso. In a medium saucepan, bring the sake and mirin to a boil over high heat. Reduce the heat to low and whisk in the miso paste until it dissolves completely. Turn the heat up to high, add the sugar, and stir constantly with a wooden spoon until the sugar dissolves and the mixture is a smooth, glossy paste. Remove from heat and let it cool.
3. Prepare the tofu. Ensure it has been pressed for at least 30 minutes to remove excess water. Cut it into 10-12 bite-sized squares, about 1-inch thick.
4. Heat a non-stick skillet or broiler to high. Sear the tofu squares on one side until golden brown. Flip the tofu, spread a generous teaspoon of the Saikyo Miso on top of each piece, and continue to sear or broil until the miso caramelizes and bubbles. Watch carefully to prevent burning.
5. Assemble the wraps. Break the Garlic Chips and fried kataifi dough into the bottom of each lettuce leaf. Top with a piece of the warm miso-glazed tofu and a few slivers of fresh ginger. Wrap the lettuce around the filling and serve immediately.
Nutritional Information
• (per wrap)
• Calories: 155 kcal
• Protein: 8g
• Carbohydrates: 12g
• Fat: 8g
• Sodium: 350mg
Pro Tips
• For the best texture, press your tofu for at least 30 minutes. You can use a tofu press or wrap the block in paper towels and place a heavy object on top.
• The Nobu-Style Saikyo Miso can be made up to a month in advance and stored in an airtight container in the refrigerator. Its flavor deepens over time.
• If you can’t find kataifi dough, substitute with crispy fried vermicelli noodles or crushed rice crackers for a similar crunch.
• When searing the tofu, do not overcrowd the pan. Cook in batches if necessary to ensure each piece gets a beautiful, golden-brown crust.
• Watch the miso glaze very carefully under the broiler or in the pan, as the sugar content makes it prone to burning quickly.
FAQ
Q: How can I make this recipe completely vegan
A: This recipe is easily made vegan. The only ingredient to check is the milk for the garlic chips. Simply choose an unsweetened plant-based milk, such as soy, almond, or oat milk, as suggested in the ingredients list. All other components of the recipe are naturally plant-based.
Q: Is this miso tofu recipe a good source of protein
A: Yes, it is. Tofu is an excellent source of plant-based protein. Each wrap contains approximately 8 grams of protein, making it a satisfying and nutritious option for a light meal or appetizer. The extra-firm tofu provides a dense, meaty texture that is rich in protein.
Q: Can I prepare parts of this recipe in advance
A: Absolutely. For easier assembly, you can make several components ahead of time. The Nobu-Style Saikyo Miso can be prepared up to a month in advance and stored in an airtight container in the refrigerator. The Garlic Chips can also be made 2-3 days ahead and kept in an airtight container at room temperature to maintain their crispness.
Q: What can I substitute for kataifi dough
A: If you can’t find kataifi dough, there are several great substitutes to achieve that signature crunch. The recipe suggests crushed rice crackers, which work perfectly. You can also use crispy fried vermicelli noodles, crushed wonton crisps, or even toasted panko breadcrumbs for a similar crispy texture.
