Miso Broiled Tofu

This marinade was an absolute slam dunk—a dreamy balance of salt, acid, sweet, and umami. And my dinner companions and I loved the contrast of crispy edges & soft insides on the torn tofu. My only complaint: after 15 minutes under the broiler, the flavors dulled dramatically; undertones were less “pleasing pop” than “heavy char.” That said, I’m already salivating over all the tantalizing applications I can imagine for this marinade. And I’ll try the tofu in the air fryer next time.

I do have to applaud the recipe construction where every ingredient in the miso sauce calls for 2T doses. THIS I can remember without having to refer to the recipe again.

Trying to avoid the too-deep char one cook mentioned, broiled the tofu 10 inches from the broiler for about 20 minutes, turning the pieces three times. Tofu had dark edges and wonderful taste. Served with chili crisp on the side.

I served this with finely shredded cabbage rubbed with salt and white vinegar, prepared in the morning and stored in the fridge beside the marinating tofu. All I needed to do later for dinner was broil the tofu and steam some rice in the rice cooker. I love easy, delicious meals like this one.

We ate this tofu with Martha Rose Shulman's Cucumber Salad with Soy, Ginger, and Garlic and her Baked Sweet Potatoes. So many complementary textures and flavors in these 3 recipes. Everything was flavorful, healthy, and simple to prepare. Thank you, NYT Cooking!

When cooking with tofu, I always press, slice and freeze until ready to use it. I find this facilitates drying of the tofu, as the water really comes out when thawed, and the texture becomes heftier. I am making this tonight.

One of my absolute favorite kitchen gadgets is the Tofuture tofu press, under $20 and does an awesome completely mess-free job of perfectly draining tofu. Forget cans, towels, etc.

For my taste it was too sweet. Two tablespoons of sugar seemed to overpower the miso. Would consider trying one tablespoon sugar next time.

Made the sauce in the morning and baked it later. Loved it. Used red miso,a bit less of it and brown sugar. So easy and fantastic. Will become a staple.

Forgot I don’t have miso in the house and substituted tahini; used low sodium soy sauce. This was tasty! Will repeat! Thanks for the inspiration!

Diabetic myself. There are some great sugar subs out there. I did prefer Pure Cane but they have now been shuttered due to a parent company takeover. They were an erythritol derived from actual sugarcane, rebM, that acted just like sugar under most circumstances. Other erythritols like Swerve or other brands work well too just maybe not AS well and offer brown versions to. I have sugar free maple syrup works well too. In small doses it doesn't overwhelm with maple flavor but does act like sugar.

I am scared of my broiler and I was cooking broccoli at the same time, so I did 20 min at 450, flipping 3x, and did not get the crisp edges. Still super easy and flavorful though -- next time I will double the marinade and use the broiler as directed 0:)

This is wonderful! I made a half batch of tofu, with a full batch of sauce. I air fried the tofu at 375 for 12 minutes and then broiled it in the air fryer for about 3 minutes. Delish! The sauce will have a multitude of uses in my kitchen.

Strange--for a 16 oz container of hard tofu, there was hardly enough marinade. Next time I will double portions of the marinade.

No sugar at all is also an option, and the one I always choose as a lifelong Type 1 diabetic. Might not be quite the same taste or dish, but that's life. (And maple sugar and honey and agave nectar and anything else except the purely artificial sweeteners will also send your blood sugar soaring).