Baked Miso Maple Tofu
This crispy, oven-baked miso tofu is a delicious vegan protein idea that pairs beautifully with a side of veggies and whole grains! Included in this post are step-by-step instructions for how to make crispy tofu in the oven. All you need are 30-minutes!

This recipe is hands down the BEST tofu I’ve ever made and one that I turn to time and time again.
It’s crisp on the outside, but soft on the inside and topped with a deliciously sweet-and-savoury miso maple sauce that’s inspired by the famous miso black cod from Nobu. Seriously, this sauce is SO good you could almost drink it.
As a registered dietitian, tofu is one of my favourite easy-to-cook proteins that I always keep on hand. It’s affordable, super versatile, and is a great source of nutrients like calcium, iron and zinc.
This miso tofu recipe comes together in 30 minutes for an easy plant-based protein. Pair it with a side of grains and non-starchy veggies for a nutritionally balanced meal. I’ve included some serving ideas for you below!
I hope you love this dish as much as I (and many of my readers) do 🙂
Want more easy tofu recipes? Check out my roundup of simple, healthy tofu recipes for more inspiration! This honey garlic tofu is one of the most popular recipes on my blog.
How To Make Crispy Tofu
To make crispy tofu, start by preheating your oven to 400F.
Next, cut a block of firm tofu into 1-inch cubes. Take a paper towel and press the cubes gently to remove as much water as you can.
Transfer the tofu to a bowl and toss in 1 tablespoon of oil – I like using a neutral oil like avocado oil for this step. Once the tofu is tossed in oil, add 1 tablespoon of cornstarch to the tofu and toss it again.
Then, spread the tofu out onto a baking sheet and transfer to the oven for 20 minutes, flipping halfway through with a set of tongs.
After 20 minutes, remove the tofu from the oven and it’s ready to go! In this case, we’ll be tossing it into the maple miso sauce, which we’ll get into next.
How To Make Maple Miso Sauce
While the tofu is in the oven, prepare the maple miso sauce. To do this, start by adding mirin to a small saucepan over med-high heat. Bring the mirin to a boil, and allow to boil for about 1 minute.
Then, reduce heat and add miso paste to the mirin and whisk until it starts to dissolve. Once the miso has broken down, add rice vinegar, avocado oil, and maple syrup. Bring to a boil again, whisking continuously to prevent the maple syrup from burning.
Once a smooth sauce has formed, turn off the heat. Pour the sauce over the crispy tofu, and toss till each piece of tofu is nicely coated.
Want more ways to use up that tub of miso in the fridge? Check out my roundup of easy recipes using miso for ideas!
What To Serve With Miso Tofu
With tofu as our plant-based protein source, I recommend serving this recipe with a side of complex carbohydrates and veggies to balance out the meal.
- Quinoa, farro, or brown rice
- Roasted Japanese Sweet Potatoes
- Roasted Broccolini & Kale With Honey
- Easy Roasted Zucchini With Parmesan & Basil
- Roasted Asparagus With Vegan Pecan Parm
- Juicy Oven-Roasted Radishes
- Sautéed Green Beans With Dijon Vinaigrette
- Grilled Zucchini With Goat Cheese, Basil & Honey
Tofu Nutrition Benefits
Tofu is a form of condensed soy milk that is pressed into solid blocks. It’s a great source of plant-based protein, with a 3.5 ounce or 100 gram serving of tofu providing 8 grams of complete protein. For reference, a block of tofu is typically around 350 grams and will provide a total of about 28 grams of protein.
In addition to protein, tofu is a great source of essential micronutrients, like manganese, calcium, selenium, phosphorus, copper, magnesium, iron, and zinc.
While there is controversy around soy, the majority of studies suggest that soy is linked to improved cholesterol levels, heart health, fertility, and reduced cancer risk. These health benefits are likely due to the presence of beneficial plant compounds called isoflavones.
Most concerns about soy are not supported by current clinical and epidemiological research.
More Healthy Tofu & Miso Recipes
- Crispy Tofu Salad With Miso-Sesame Tahini Dressing
- Easy Curry Tofu Scramble
- Vegan Noodle Bowl With Spicy Peanut Sauce
- Healthy Homemade Miso Ramen Noodle Soup
- Miso Mashed Sweet Potatoes
- 5-Minute Miso Tahini Sauce
Did you give this Baked Miso Tofu a try? Let me know by leaving a comment and recipe rating below!
If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!
Get the Recipe: Baked Miso Maple Tofu (30-Minutes)
Ingredients
- 1 block firm tofu
- 1 Tbsp avocado oil (or other neutral oil)
- 1 Tbsp cornstarch
Maple Miso Sauce:
- 1/4 cup mirin
- 1 Tbsp miso paste
- 1 Tbsp rice vinegar
- 1 Tbsp avocado oil
- 1 Tbsp pure maple syrup
Instructions
- Preheat oven to 400F.
- Cut block of tofu into 1-inch cubes. Take a paper towel and press the cubes gently to remove as much water as you can.
- Transfer the tofu to a bowl and toss in avocado oil. Add 1 tablespoon of cornstarch to the tofu and toss it again.
- Spread the tofu out onto a baking sheet and transfer to the oven for 20 minutes, flipping halfway through with a set of tongs.
- While the tofu is in the oven, prepare the maple miso sauce. To do this, start by adding mirin to a small saucepan over med-high heat. Bring the mirin to a boil, and allow to boil for about 1 minute.
- Then, reduce the heat and add miso paste to the mirin and whisk until it starts to dissolve. Once the miso has broken down, add rice vinegar, avocado oil, and maple syrup. Bring to a boil again, whisking continuously to prevent the maple syrup from burning.
- Once a smooth sauce has formed, turn off the heat. Remove the tofu from the oven and pour the sauce over the crispy tofu, tossing till each piece of tofu is nicely coated. Serve immediately!
Notes
Did you make this recipe?
Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!
36 Comments on “Baked Miso Maple Tofu”
This tofu is beyond delicious. its a perfect crunchy and sweet treat… That tou can have for dinner! (Or lunch). I switched uP the sides based on some other cravings (riSotto w/brocollini). Tofu was the standout part of the dish
Thank you so much for sharing, Dorah!! I’m so happy you enjoyed it 🙂 LOVE that you served it with risotto and broccolini..that sounds like an amazing combo!!
You know that Agedashi tofu on menus at japanese RESTAURANTS? This sauce is it! And with baked tofu, it’s even more delicious. I love this recipe because it’s so flavorful, delicious and easy to prepare. I also find that it goes well with any side from salads, broccoli and quinoa to rice.
Ahh thank you for your comment, Meeyeon!! Recipe is inspired by agedashi tofu + nobu’s miso black cod <3. So happy to hear you enjoy it, and with so many different sides!!
One of my fave walder wellness recipes. Super FlavourFul and very Quick and easy to make. I didn’t Have mirin, so used rice wine vinegar and It was still 10/10
So happy to hear you enjoyed it Natalie!! It’s honestly one of my faves too haha. Good to know it works without Mirin too 🙂
Forgot to aDd – i’ve been making pan fried tofu and this baked version uses a fraction of the oil and cornstarch (i use arrowroot powder), so way healthier!!
Amazing!!! I did pan-fried tofu for so long too, but now I’m loving how it comes out in the oven!!
I love this recipe and it has become a favourite in our house. I keep making this RECIPE,it is super easy and so tasty. I have served it with roasted root veg and broccoli rice as well as with cauliflower steak. Try it, you will not be disappointed.
Hi Patricia! Thank you so much for sharing that!! I’m so happy this recipe has become a favourite in your house – it’s one of mine too <3. Love those side dishes you’ve served it with!!
This is my go-to tofu recipe! So flavorful and easy and my husband loves it just as much as I do! I love serving it with crispy roasted broccoli and cauliflower and save a little bit of the sauce to drizzle all over – its delish!
Thank you so much for sharing, Lauren!! I’m so happy both you and your husband love it! I totally use the sauce all over the sides too haha, it’s my fave 🙂
This is AMAZING recipe- all ingredients were On hand and the results convinced my husband that tofu could taste goOd! Thank you
Thank you so much Gillian!! That’s awesome that you already had all the ingredients AND that it convinced your husband that yummy tofu is possible – amazing!!
I LOVED this dish! It changed my mind about tofu.
Thank you SO much for sharing that, Melanie! That makes me SO happy to hear :).
Made it last night. Easy delicious. Will make again. I wasn’t sure how many ounces of tofu. Can you please specify. Also served with sprinkled green onions.
Hi Hannah! I’m so happy to hear you enjoyed this recipe – thank you so much for sharing! One standard block/package of firm tofu will work for the recipe, even if the weights vary a little bit! Most packages will be around 12-14 ounces 🙂
I AM OBSESSED.
This was SO yummy! Good for lunch and dinner, and I didn’t share it with anyone in the house!😂
Thank you Kasey!!!! This is my favourite recipe of maybe all time on the blog haha – it’s a tough one to share LOL!
This tofu is so delicious and so easy! It’s my new favourite recipe. Already can’t wait to make it again. Thanks Carrie!
Hi Kailee! I’m so happy to hear you enjoyed this one!! Have to say it’s one of my favourite recipes to date too, and I’m so glad you feel the same. Thanks so much for sharing your experience 🙂
This looks fab, making it now except I will add the miso after the sauce is cooked as miso should not be boiled.
Thank you Sandee! I hope you enjoyed it!!
I just made this recipe, it turned out great! I love how easy this was to make and fortunately I had all the ingredients already. Definitely going to make it again! Thank you!
Hi Swati! I’m so so happy to hear this!! So glad you had all the ingredients on hand already :). Thanks so much for sharing your experience!!
Such a winner of a recipe(like all your recipes I’ve tried!)! So easy and flavourful! Have you tried pairing the sauce with any other proteins?
Thank you so much Tamara!! So happy you enjoyed this one!! And yes you can totally use this sauce on other proteins – I’ve had it with black cod, can’t remember if I’ve done it with salmon but it would be delish 🙂
Best recipe – made 2 nights in a row 😁 so quick and easy
Thank you so much, Natalie!! So happy you love this one – I seriously never tire of it haha 😉
This recipe is amazing. It’s the only tofu my boyfriend will eat! We both love it.
Aw thank you so much for sharing, Nicole!! I’m so happy to hear that you both enjoy it xx 🙂
This was so delicious and easy! Thank you for this recipe!!
Thank you so much, Nicki! I’m so happy to hear you enjoyed this one. It’s one of my personal favourites :). Happy Friday!
Nom nom nom!
I’m a pretty good cook, but have never been able to make tofu actually taste good before. This was super easy and very tasty and pleasingly crunchy on the outside and silky within. I have mixed feeling about sweetness in an entree but this was very well balanced so I did not have a moment of regret about the maple syrup. Even my snobby cat was licking up the sauce. I did pre-press the tofu ahead (I’m a “nothing succeeds like excess” kinda gal and did not want to abuse any more tofu and not eat it), but these techniques made crispy, sog-free nuggets of happiness. I will use cooking parchment next time, as all the cubes stuck despite the oil coating on both tofu and the nonstick pan that does not normally disappoint.
This worked very well over brown basmati cooked per your FABULOUS microwave instructions. Double score from your recipes!
Thank you for sharing!
Hi Elizabeth! Thank you SO much for this lovely and thorough review. It’s so appreciated. I’m so happy to hear that you stumbled upon this recipe and found a way to make tofu taste good. I love that even your cat enjoyed the sauce LOL. It really is one of my favourites for a reason!! Thanks again 🙂