Miso-glazed tofu for the grill is the dish that wins over tofu skeptics: thick slabs marinated in sweet-salty miso, then charred and lacquered with a sticky soy reduction. The marinade needs hours, so start it in the morning and grill at night.
Who says barbecue is just for meat-eaters? This Miso-Glazed Tofu will be the star of your next cookout! Its firm texture is perfect for the grill, creating a beautiful char while staying tender inside. The sweet and savory miso glaze caramelizes perfectly, offering an incredible depth of flavor. I love serving it with a zesty soy reduction and a crisp, refreshing pickled cucumber salad—the ultimate antidote to a hot summer day!
Ingredients
• For the Miso-Glazed Tofu
• 2 16-ounce / 450g (15.9 oz) blocks extra-firm tofu, pressed and sliced into ½-inch thick planks
• ⅓ cup / 80 ml (2.7 fl oz) sake
• ⅓ cup / 80 ml (2.7 fl oz) mirin
• ⅓ cup / 85g (3 oz) light yellow miso paste
• 2½ tablespoons / 35g (1.23 oz) packed dark brown sugar
• 2 tablespoons / 30 ml (1 fl oz) soy sauce
• For the Soy Reduction
• 1 pound / 450g (15.9 oz) dark brown sugar
• 1 cup / 240 ml soy sauce
• ¼ cup / 60 ml (2 fl oz) vegetable stock
• 2 cloves garlic, cut in half
• 2 whole star anise
• 1 3-inch cinnamon stick
• For the Pickled Cucumber Salad
• 2 cups / 300g (10.6 oz) thinly sliced Japanese cucumbers
• 1 teaspoon salt
• ¼ cup / 60 ml (2 fl oz) rice vinegar
• 1 tablespoon / 15 ml (0.5 fl oz) soy sauce
• 1 tablespoon / 15g (0.53 oz) sugar
• 1 teaspoon (5 ml) Asian sesame oil
Instructions
1. For the Miso-Glazed Tofu
2. In a shallow glass baking dish, whisk together the sake, mirin, miso, brown sugar, and soy sauce until smooth.
3. Add the pressed tofu planks and turn gently to coat each piece. Cover and refrigerate for at least 4 hours, or overnight for best results.
4. Preheat a grill or a grill pan to medium-high heat and lightly oil the grates.
5. Remove the tofu from the marinade, allowing excess to drip off. Grill for about 8-10 minutes, flipping halfway, until golden brown with distinct grill marks.
6. For the Soy Reduction
7. In a small saucepan, combine the brown sugar, soy sauce, vegetable stock, garlic, star anise, and cinnamon stick.
8. Bring the mixture to a boil, then reduce heat and simmer until it thickens enough to coat the back of a spoon, about 10-15 minutes.
9. Strain the reduction through a fine-mesh sieve to remove the solids. Set aside to cool.
10. For the Pickled Cucumber Salad & Assembly
11. In a large bowl, toss the sliced cucumbers with the salt and let sit for 15 minutes to draw out excess water. Drain the water.
12. Add the rice vinegar, soy sauce, sugar, and sesame oil to the cucumbers and mix well. Let marinate for at least 20 minutes before serving.
13. To serve, place the grilled miso tofu on plates, drizzle generously with the Soy Reduction, and serve with a side of the Pickled Cucumber Salad.
Nutritional Information
• Estimated values per serving.
• Calories: 350kcal | Carbohydrates: 25g | Protein: 22g | Fat: 18g | Sodium: 950mg | Sugar: 15g
Pro Tips
• For the firmest texture, press your tofu for at least 30 minutes before marinating. Wrap the block in paper towels, place it on a plate, and put something heavy on top.
• Not a tofu fan? This miso glaze is also incredible on thick slices of grilled eggplant or large portobello mushroom caps.
• To prevent sticking, make sure your grill grates are very clean and well-oiled. Don’t try to flip the tofu until it releases easily.
• The soy reduction and the pickled cucumber salad can both be made a day in advance to save time. Store them in airtight containers in the refrigerator.
• Don’t discard the leftover marinade! Boil it in a small saucepan for 5-7 minutes until slightly thickened and use it as an extra basting sauce while grilling.
FAQ
Q: Is grilled miso tofu a good source of protein
A: Yes, this Miso-Glazed Tofu is an excellent source of plant-based protein. A single serving contains an estimated 22 grams (0.78 oz / 22.1 g) of protein, making it a satisfying and nutritious main course for any vegetarian or vegan barbecue.
Q: How can I make this miso-glazed tofu recipe gluten-free
A: To make this recipe gluten-free, simply substitute the soy sauce with tamari or a certified gluten-free soy sauce alternative. Also, ensure your miso paste is certified gluten-free, as some varieties can contain barley.
Q: What can I use instead of tofu
A: If you’re not a fan of tofu or have a soy allergy, this miso glaze works wonderfully on other vegetables. Try it on thick slices of grilled eggplant or large portobello mushroom caps for a similarly delicious and savory barbecue option.
Q: How should I store leftover grilled tofu
A: Store any leftover Miso-Glazed Tofu in an airtight container in the refrigerator for up to 3-4 days. It’s delicious cold in salads or sandwiches, or you can gently reheat it in a pan or microwave.
Q: Why is it important to press the tofu for this recipe
A: Pressing the extra-firm tofu is a crucial step because it removes excess water. This allows the tofu to absorb more of the flavorful miso marinade and helps it achieve a firmer, meatier texture that won’t fall apart on the grill.
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Miso-Glazed Tofu for the Grill
Ingredients
Method
- For the Miso-Glazed Tofu
- In a shallow glass baking dish, whisk together the sake, mirin, miso, brown sugar, and soy sauce until smooth.
- Add the pressed tofu planks and turn gently to coat each piece.
- Cover and refrigerate for at least 4 hours, or overnight for best results.
- Preheat a grill or a grill pan to medium-high heat and lightly oil the grates.
- Remove the tofu from the marinade, allowing excess to drip off.
- Grill for about 8-10 minutes, flipping halfway, until golden brown with distinct grill marks.
- For the Soy Reduction
- In a small saucepan, combine the brown sugar, soy sauce, vegetable stock, garlic, star anise, and cinnamon stick.
- Bring the mixture to a boil, then reduce heat and simmer until it thickens enough to coat the back of a spoon, about 10-15 minutes.
- Strain the reduction through a fine-mesh sieve to remove the solids.
- Set aside to cool.
- For the Pickled Cucumber Salad & Assembly
- In a large bowl, toss the sliced cucumbers with the salt and let sit for 15 minutes to draw out excess water.
- Drain the water.
- Add the rice vinegar, soy sauce, sugar, and sesame oil to the cucumbers and mix well.
- Let marinate for at least 20 minutes before serving.
- To serve, place the grilled miso tofu on plates, drizzle generously with the Soy Reduction, and serve with a side of the Pickled Cucumber Salad.
- Don't discard the leftover marinade!
- Boil it in a small saucepan for 5-7 minutes until slightly thickened and use it as an extra basting sauce while grilling.
