Transform tofu into a flavorful and crispy meal with our 8-ingredient chili miso tofu marinade. Tearing the tofu into uneven bite-size pieces gives this miso tofu a unique texture. The rough edges of the torn pieces will crisp up better in the oven, giving the tofu a more satisfying crunch.
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You might think it is not easy to enjoy tofu dishes but on the contrary. We have the most flavorful tofu marinade recipes here, and this is one of them. We are positive you will also love this harissa tofu, buffalo tofu, teriyaki tofu, or this tofu steak.
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What to expect from this recipe?
Miso paste is a flavor enhancer, bringing the so-called umami flavor. It is savory and quite salty. I can taste that it is made of soybeans. And the fact that it is fermented, it tastes tangy too. It is similar to soy sauce, but milder and not as potent.
We chose red miso to make this recipe and combined it with sriracha, to get deep flavors. If you try our recipe, you will get miso tofu that
- has a spicy and savory taste,
- has crispy texture,
- is flavorful, and
- is easy to make.
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Ingredients
Simplicity at its best, this miso tofu marinade is made with just a handful of ingredients. Its thin consistency allows the tofu to fully absorb the marinade, resulting in delicious and flavorful bites.
- Tofu → We recommend using firm tofu or extra firm tofu. If you buy pressed tofu, you can skip the first step.
- Miso paste → Or choose a gluten-free miso paste if you need to.
- Soy sauce → Or choose tamari if you need this recipe to be gluten-free.
- Spicy chili paste → We used sriracha in this recipe, but you can use any of your favorites from around the world may it be sambal oelek, peri peri, gochujang, or harissa.
- White rice vinegar
- Sunflower oil
- Sesame oil
- Garlic powder → Powders stick better to tofu compared to raw minced garlic.
- Onion powder → Same goes for onion. It is just easier to work with a powder.
🛒 You can find detailed measurements for all ingredients in the printable version of the recipe card at the bottom of this post.
Instructions
Pressing tofu
Use firm tofu and press it. I used my trusted TofuBud*, but you can choose any DIY method or tofu press. For more information, tips, and steps, read my complete guide on how to press tofu and my honest review of TofuBud.
Marinating tofu
- After you press the tofu, gently pat it dry with a paper towel. Then use your fingers and tear the tofu slowly and gently. You can tear them first in half or tear off larger pieces, then create bite-size tofu at the end.
- Take a glass bowl and arrange the tofu bites evenly.
- Mix the ingredients of spicy miso marinade in a small bowl with a spoon (miso paste, tamari, sriracha, onion powder, garlic powder, rice vinegar, sesame oil, and sunflower oil). No need to blend it.
- Pour the marinade over the torn tofu pieces and gently mix them. We use a silicone brush to make sure it is thoroughly covered.
- Let the tofu marinate for at least 15 minutes. You can see from the below picture that the tofu soaked up all the juices nicely.
Baking chili miso tofu
- Preheat the oven to 390 Fahrenheit (ca. 199 °C).
- Place the marinated tofu slices on a non-stick baking sheet/mat or parchment paper in a baking tray.
- Bake them in the oven for 15 minutes.
- Take it out and toss and turn all pieces.
- Bake them in the oven for another 15 minutes.
Cooking tips
- Try freezing tofu in advance – Want a chewier and firmer tofu texture? Try freezing it overnight, thawing it in the refrigerator, patting it dry with a paper towel, and using it afterward for a meatier experience.
- Marinate overnight – For even more flavor, marinate the tofu overnight.
- Baking vs frying – While it is easier to do a large batch in the oven, we also tried this miso tofu recipe with pan-frying. The edges got even more crispy, and the inside with soft and puffed.
Variations
- Sweet and savory: If you like mixing different flavors and tasting a bit of sweetness, add 1 tablespoon of maple syrup or other liquid sweeteners to the marinade. This amount is not too much to turn them into a sticky marinade.
- Covered in sesame seeds: I love sprinkling sesame seeds on top of Asian-inspired recipes, may it be sushi, stir-fry, or noodles. These little seeds can also be used as a breadcrumbs substitute. Roll the tofu bites in sesame seeds and bake them like that. It will give a marvelous nutty flavor and crust to them.
Serving ideas
If you make this chili miso tofu recipe, then you’ll get an absolutely delicious, crispy, and spicy tofu dish that you can serve with many sides. Here is our recommendation if you want to mix and match.
- Stir-fried or sautéed vegetables: eggplant, roasted asparagus and mushrooms, sauteed mushrooms, sauteed julienned carrot, roasted cauliflower, broccoli, cabbage, onion, snow peas, or snap peas.
- Grains: steamed, cooked, or fried white rice, brown rice, quinoa, buckwheat, millet, or a combination of them.
- Noodles: we actually served it with these tahini miso soba noodles (see the below photo)
- Riced veggies: cauliflower rice or sweet potato “rice”
- Light salads: they could be perfect for this Thai glass noodle salad.
Storing tips
- Fridge: Marinate the tofu overnight for maximum flavor before baking them the next day. Baked tofu can be stored in the refrigerator for up to 3-4 days for convenient later consumption.
- Reheat: For best results and to regain the crispy texture, reheat the tofu bites in a pan instead of the microwave.
- Freezer: We do not recommend freezing baked tofu as it will change the texture. Some people choose to freeze tofu before using it in a recipe to mimic the texture of meat, but it is not the same as freezing it after tofu is baked.
FAQs
What can you use instead of miso paste in the marinade?
Surprisingly or not, tahini can be a great substitute. It would bring the same creamy texture. If you mix it with a bit of soy sauce, the paste you get comes close to miso paste.
What kind of miso paste should you use?
There are 3 types of miso paste: white (shiromiso), red (akamiso), and mixed (awasemiso). The rice-soy bean ratio determines the difference in flavor. If you like savory, tangy, umami flavor, go with red. If you want it milder, go with white.
More vegan tofu recipes
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Baked Chili Miso Tofu Bites
Ingredients
- 12 oz Firm tofu
- 2 Tbsp Miso paste
- 1 tsp Sriracha (or any other chili paste)
- 1 Tbsp Soy sauce or tamari
- 2 tsp Rice vinegar
- 2 tsp Sesame oil
- 2 tsp Sunflower oil
- ½ tsp Onion powder
- ½ tsp Garlic powder
Instructions
Preparing the ingredients
- Use a firm tofu and press it.
Making the marinade
- Take a glass bowl and mix all ingredients (miso paste, tamari, sriracha, onion powder, garlic powder, rice vinegar, sesame oil, and sunflower oil). Mix it with a spoon or spatula.
Marinating the tofu
- Use your fingers and tear the tofu slowly and gently. You can tear them first in half or tear off larger pieces, then create bite-size tofu at the end.
- Take a glass bowl and arrange the tofu pieces evenly.
- Pour the marinade over them and gently mix them. We use a silicone brush to make sure they are thoroughly covered.
- Let the tofu marinate for 15 minutes.
Baking miso tofu
- Preheat the oven to 390 Fahrenheit (ca. 199 °C).
- Place the marinated tofu bites on a non-stick baking sheet/mat or parchment paper in a baking tray.
- Bake them in the oven for 15 minutes.
- Take it out, toss and turn them to ensure all edges will get crispy.
- Bake them in the oven for another 15 minutes.
Ali
I’ve made these several times now. Absolutely delicious and tearing the tofu rather than cutting it is a game changer! The only thing I do differently is add a bit of lime juice, and only bake for 25 mins rather than 30 – the difference between crispy and burnt in my oven! They’re extremely hard to resist… Thank you for the recipe!
Nancy
This is my absolute go- to!!
The only thing I do differently is cook it in my air fryer!