Japanese Glazed Tofu (Vegetarian ‘Black Cod’) Recipe

Vegetarian Japanese glazed tofu, nitsuke-style, is gentle weeknight comfort: tofu simmered slowly in a sweet soy glaze with sake, mirin, and thin slices of fresh ginger, finished with scallions. It's the kind of dish you spoon straight from the pan.

A Vegetarian Twist on a Japanese Classic

If you’ve ever had the famous miso-marinated black cod in a Japanese restaurant, you know how addictively delicious that sweet and savory glaze can be. But there’s another, even more popular preparation in Japanese homes called Nitsuke (simmered fish) that I wanted to bring to the SoBe audience—with a plant-based twist, of course! Instead of fish, we’re using firm tofu, which does an incredible job of soaking up the rich, glossy sauce. The base is a simple, magical quartet of Japanese pantry staples: sake, soy, sugar, and mirin. The tofu becomes so tender and flavorful that it’s a guaranteed hit with everyone, including kids!

Ingredients

• SERVES 6
• 2 blocks 16 ounces each extra-firm tofu, pressed
• 1 tablespoon (15 ml / 0.5 fl oz) neutral oil, like canola or avocado
• 2 cups (480 ml) sake
• 6 thin slices fresh ginger
• 1 ½ cups sugar
• 1 cup (240 ml) soy sauce
• 1 ½ teaspoons tamari soy sauce
• 3 tablespoons (45 ml / 1.5 fl oz) mirin
• Scallions, white and tender green parts, julienned, for garnish

Instructions

1. Pat the pressed tofu blocks dry and cut each block into 3 thick, even slabs for a total of 6 pieces.
2. In a large, deep skillet, heat the neutral oil over medium-high heat. Carefully place the tofu slabs in the skillet and sear for 2-3 minutes per side, until lightly golden. Remove the tofu and set aside.
3. Pour the sake into the same skillet and add the ginger slices. Bring to a boil over high heat and let it cook for 3 minutes to burn off some alcohol.
4. Carefully return the seared tofu to the skillet. Add the sugar and cook over medium-high heat for 3 minutes, gently swirling the pan to dissolve the sugar.
5. Pour the soy sauce and tamari over the tofu. Reduce heat to medium, cover, and let it simmer for 5 minutes.
6. Add the mirin and continue to cook, uncovered, for another 3-5 minutes. The sauce will begin to thicken. Gently spoon the glazing liquid over the tofu pieces repeatedly to build up a beautiful, glossy coating. Be careful not to let the sugars burn.
7. With a slotted spatula, carefully transfer the glazed tofu to a serving platter.
8. If the braising liquid in the pan is not yet a syrupy consistency, continue to cook it over high heat for another minute or two until it thickens and caramelizes.
9. Drizzle the thickened sauce over the tofu and garnish with fresh julienned scallions to serve.

Nutritional Information

• (per serving)
• Calories: 450 kcal
• Protein: 18g
• Carbohydrates: 55g
• Fat: 12g
• Sodium: 1500mg

Pro Tips

• Pro-Tips for Perfect Glazed Tofu
• Pressing the tofu is non-negotiable. It removes excess water, allowing the tofu to absorb more of the delicious glaze and achieve a firmer, meatier texture.
• Don’t skip the initial sear. This step creates a light crust that helps the tofu hold its shape during simmering and adds another layer of flavor.
• This glaze works beautifully with other vegetables. Try it with thick slices of Japanese eggplant (nasu) or hearty king oyster mushrooms, adjusting cooking times as needed.
• Watch the sauce carefully in the final stages. The high sugar content means it can go from a perfect syrupy glaze to burnt in a matter of seconds.

FAQ

Q: Is this Japanese glazed tofu a good source of protein
A: Yes, this dish is an excellent source of plant-based protein. Each serving, made with extra-firm tofu, provides 18 grams (0.63 oz / 17.9 g) of protein, making it a very satisfying vegetarian main course.

Q: Can I make this recipe with something other than tofu
A: Absolutely. This sweet and savory glaze is very versatile and works beautifully with other vegetables. For a great alternative, try it with thick slices of Japanese eggplant (nasu) or hearty king oyster mushrooms, adjusting the cooking times as needed.

Q: How should I store leftover glazed tofu
A: You can store any leftover glazed tofu in an airtight container in the refrigerator for up to 3 days. The flavors often meld and become even more delicious overnight. Reheat gently in a skillet or microwave.

Q: Can I make this Japanese tofu recipe gluten-free
A: To make this recipe gluten-free, simply substitute the regular soy sauce with a certified gluten-free soy sauce or use additional tamari, ensuring the tamari you purchase is labeled gluten-free. Also, verify that your sake and mirin are gluten-free, as some brands can have additives.

More Recipes You’ll Love

• Vegetarian Asian Sesame Tahini Noodles
• Humayun’s Eggplant Kuku (Kuku-ye Bademjan)
• Homemade Vegetarian Sushi with Roasted Eggplant, Shiitake & Red Pepper

Stav Kogan

Vegetarian Japanese Glazed Tofu (Nitsuke-Style)

A plant-based twist on the Japanese classic, Nitsuke. This recipe uses firm tofu simmered in a rich, glossy, and addictively delicious sweet and savory glaze made from sake, soy, sugar, and mirin. The tofu becomes incredibly tender and flavorful, making it a guaranteed hit for th

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Servings: 6 serving

Calories: 450

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 blocks 16 ounces each extra-firm tofu, pressed
• 1 tablespoon (15 ml / 0.5 fl oz) neutral oil, like canola or avocado
• 2 cups (480 ml) sake
• 6 thin slices fresh ginger
• 1 ½ cups sugar
• 1 cup (240 ml) soy sauce
• 1 ½ teaspoons tamari soy sauce
• 3 tablespoons (45 ml / 1.5 fl oz) mirin
• Scallions, white and tender green parts, julienned, for garnish
• Pro-Tips for Perfect Glazed Tofu
• Pressing the tofu is non-negotiable. It removes excess water, allowing the tofu to absorb more of the delicious glaze and achieve a firmer, meatier texture.
• This glaze works beautifully with other vegetables. Try it with thick slices of Japanese eggplant (nasu) or hearty king oyster mushrooms, adjusting cooking times as needed.
• Watch the sauce carefully in the final stages. The high sugar content means it can go from a perfect syrupy glaze to burnt in a matter of seconds.

Method

 

1. Pat the pressed tofu blocks dry and cut each block into 3 thick, even slabs for a total of 6 pieces.
2. In a large, deep skillet, heat the neutral oil over medium-high heat. Carefully place the tofu slabs in the skillet and sear for 2-3 minutes per side, until lightly golden.
3. Remove the tofu and set aside.
4. Pour the sake into the same skillet and add the ginger slices.
5. Bring to a boil over high heat and let it cook for 3 minutes to burn off some alcohol.
6. Carefully return the seared tofu to the skillet.
7. Add the sugar and cook over medium-high heat for 3 minutes, gently swirling the pan to dissolve the sugar.
8. Pour the soy sauce and tamari over the tofu.
9. Reduce heat to medium, cover, and let it simmer for 5 minutes.
10. Add the mirin and continue to cook, uncovered, for another 3-5 minutes. The sauce will begin to thicken. Gently spoon the glazing liquid over the tofu pieces repeatedly to build up a beautiful, glossy coating. Be careful not to let the sugars burn.
11. With a slotted spatula, carefully transfer the glazed tofu to a serving platter.
12. If the braising liquid in the pan is not yet a syrupy consistency, continue to cook it over high heat for another minute or two until it thickens and caramelizes.
13. Drizzle the thickened sauce over the tofu and garnish with fresh julienned scallions to serve.
14. Don't skip the initial sear. This step creates a light crust that helps the tofu hold its shape during simmering and adds another layer of flavor.

Nutrition

Calories: 450kcalCarbohydrates: 55gProtein: 18gFat: 12g

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