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Baked Miso Tofu

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Japanese
Servings: 2


  • 1 block firm tofu pressed*
  • tbsp miso **
  • 2 tsp soy sauce
  • 1 tbsp rice vinegar
  • ½ tbsp sake
  • ½ tsp sriracha
  • 1 tbsp maple syrup
  • ½ tsp garlic powder
  • 1 pinch cayenne pepper optional


  • Press tofu for at least 30 minutes to let out excess water (see notes).
  • Mix all marinade ingredients together in a big bowl. 
  • Cut up tofu into cubes, and soak in marinade for at least an hour, flipping halfway through to coat both sides. 
  • After marinating, bake the tofu on parchment paper in an oven preheated to 375°F. Bake for 15-20 minutes on each side, checking occasionally to make sure it's not burning. 


*To press tofu, place a small bowl upside down in a bigger bowl, then wrap a block of tofu in a paper towel and place it on the upside down bowl. Place a heavy object (like a container of protein powder, a bowl with fruit in it, etc -- just make sure it's not so heavy that it crushes the tofu) on top of the tofu and leave for at least 30 minutes to drain. 
**I use white miso as it's slightly sweeter, but red miso will work as well. Add extra sweetener to taste -- but taste the marinade BEFORE adding sake, or else you'll encounter a very strong alcohol taste.