This miso braised tofu is one of my go-to quick and easy meals. Chewy, hearty tofu braised in a simple, savory miso sauce.
My recent go-to dinner when I don’t have a ton of time to cook – miso braised tofu! It’s easy to make with firm tofu, veggies of choice, and a simple but delicious miso sauce. Don’t forget to serve with steamed rice to soak up the savory sauce!
Miso Braised Tofu FAQ
Do I need to press tofu?
If you are short on time, you can skip the pressing but your tofu won’t be as flavorful (you may want to add a pinch of salt to the tofu when you fry it). Or you can use extra firm or super firm tofu which doesn’t need to be pressed. You could also use atsuage 厚揚げ (deep fried tofu) which can be found in the refrigerated section at Japanese markets – in this case you can skip the frying since it’s already been fried and just add it to the pan in step 7.
Can I use other vegetables?
Yes, you can use bok choy, green cabbage, broccoli, snap peas, carrots, or any other veggie you enjoy in stir fries.
What kind of miso should I use?
Really you can use whatever miso you have/prefer. In general, white miso is more sweet and subtle in flavor while red miso is more salty and and savory (great for miso soup!). You may need to adjust the amount of miso slightly depending on how salty yours is.
More Hearty Tofu Dishes!
- Tofu Cabbage Rolls with Peanut Sauce
- Sweet and Sour Tofu
- Tofu Mochi Isobeyaki
- Vegan Mapo Tofu
- Japanese Tofu & Eggplant Ginger Stir Fry
- Chili Sauce Tofu and Broccoli
- Air-Fried Smoky Tofu
If you make this miso braised tofu, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!
Miso Braised Tofu
- 16 oz firm tofu pressed and cut into cubes or triangles
- 1 tbsp + 1 tsp oil
- 1 tsp ginger thinly sliced
- 2 cups napa cabbage chopped
- 5 oz mushrooms sliced
- To press tofu, wrap tofu in paper towels and place on a plate. Place a flat heavy object on top of the tofu, such as a book or cutting board. Let the tofu sit for at least 30 minutes to drain out some of the water. Alternatively, you can use a tofu press*.
- Mix miso sauce ingredients together in a small bowl and set aside.
- Pat tofu dry with a towel. Heat 1 tbsp oil in a deep pan or wok over medium heat and cook tofu until browned on both sides, about 3-5 minutes each side. Transfer tofu to a plate.
- Add remaining 1 tsp oil to the wok and heat over medium. Add ginger and cook 30-60 seconds until fragrant.
- Add napa cabbage and cook until tender, about 3 minutes.
- Add mushrooms and cook until they soften, about 2 minutes.
- Reduce heat to medium low. Add tofu and pour the sauce over. Simmer for 3 minutes, stirring frequently and spooning the sauce over the tofu.
- Serve immediately or cover and let the tofu soak in the sauce until ready to serve.
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