clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Sticky miso tofu served over a bed of white rice and steamed broccoli topped with scallions in a white bowl.

Sticky Miso Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegan


Sweet, savory sticky miso tofu. A budget-friendly alternative for takeout that is high-protein, rich in umami flavor and easy to put together for a weeknight meal.




  • 1, ~400g block extra firm tofu, pressed and drained for at least 15 minutes
  • 1 1/2 tbsp avocado oil
  • 1 tbsp tamari
  • 1 tbsp cornstarch
  • 1 tbsp nutritional yeast or 1 extra tbsp cornstarch
  • 1/4 tsp white pepper
  • 1/4 tsp Chinese five spice, optional

Miso Sauce

  • 2 tsp yellow miso paste
  • 2 tbsp light brown sugar or coconut sugar
  • 2 tbsp tamari or coconut aminos
  • 2 tbsp mirin
  • 1/4 cup water
  • 2 tsp cornstarch
  • 2 tsp avocado oil for cooking
  • 2 scallions, thinly sliced with white and green portions separated
  • 2 cloves garlic, thinly sliced
  • 1 tsp ginger, grated
  • 1 Fresno chili pepper or jalapeno pepper, thinly sliced


  1. Preheat oven to 425F. Take your pressed tofu and tear it into 1 inch chunks with your hands into a large container or bowl. Drizzle with the tamari and avocado oil, then evenly sprinkle the cornstarch, nutritional yeast, white pepper and five spice over top. Toss the tofu in the mixture to evenly coat.
  2. Spread the seasoned tofu in an even layer on a parchment lined baking tray and place in the oven to bake for 30 minutes, flipping half way.
  3. Meanwhile, in a measuring cup add the miso paste, sugar, tamari, and mirin. With a spoon lightly mash the mixture together to break up the miso and smooth out any lumps. Add the water and vigorously whisk together until smooth. In a separate small bowl combine the cornstarch with 2 tbsp of water, whisking well until smooth.
  4. Heat up a medium-sized skillet with cooking oil over medium heat. Once the oil is hot, add the white portion of the scallions, garlic, ginger and the chilies. Sauté for 2 minutes or until the garlic is both fragrant and starting to become golden.
  5. Pour the miso sauce into the pan and stir well into the aromatics until it starts to lightly simmer. Pour in the cornstarch, turn the heat down low then continue to stir for about 5 minutes or until the sauce begins to thicken to your liking.
  6. Stir in the tofu, making sure that it coats the tofu entirely then remove from heat. Serve your tofu garnished with the remaining scallions and enjoy.


Freeze your tofu to transform it’s texture. If you can spare the time, I recommend freezing your tofu. This will transform the texture of the tofu and make it chewier. You can freeze the tofu directly in it’s package. Once frozen, remove from the freezer and allow to fully thaw. Once it is thawed, remove from package and gently press out the water (the water comes out pretty easily so you can do this with your hands if you wish) and proceed with the recipe.

Tear your tofu. Tearing your tofu will create more rough edges that will crisp up and adhere more sauce to it when coated in sauce.

Control the sodium. Use low-sodium soy sauce or coconut aminos as a replacement for regular soy sauce or tamari. Brands of lower sodium miso paste are also available too.

Modify the sauce. Feel free to use more or less of any ingredient based on preference. You can start with less soy sauce or less sugar then slowly add more to taste.