Name: Miso-Glazed Tofu
Total time: 1 h 15 min
Ingredients: 2 (14-ounce) blocks firm or extra-firm tofu; ½ teaspoon table salt; ½ cup soy sauce; ½ cup sugar; ¼ cup white miso; 3 tablespoons unseasoned rice vinegar

Why This Recipe Works

This recipe combines a simple yet deeply flavorful miso glaze with tofu for an easy weeknight protein. The glaze can be made ahead and kept on hand, perfect for last-minute meals. To make the glaze, we reduced a mixture of soy sauce, sugar, white miso, and unseasoned rice vinegar to the texture of maple syrup and then let it cool. We liked both firm and extra-firm tofu in this recipe; they both have a dense, satisfying texture and are widely available. For deeply seasoned tofu, we marinated it in some of the glaze; just 30 minutes was sufficient time for the tofu to soak up the savory flavors. We broiled the tofu for a deep, caramelized finish, brushing it with some reserved glaze both midway through and after broiling for an extra-shiny finish.

Before You Begin

We developed this recipe using our favorite widely available brand of tofu, Nasoya, which is sold in 14-ounce blocks; you can use tofu from other brands, but the size of the blocks can vary slightly. Because the amount of heat generated by a broiler varies from oven to oven, we recommend keeping a close eye on the tofu as it cooks. Garnish with toasted sesame seeds, chili crisp, and/or scallions, if desired.

Instructions

FOR THE MISO GLAZE: Whisk all ingredients together in small saucepan and bring to boil over high heat. Reduce heat to medium-high and cook, whisking often, until glaze has consistency of maple syrup and is reduced to about 1 cup, about 5 minutes. Transfer glaze to bowl and let cool to room temperature, about 30 minutes. (Glaze can be refrigerated for up to 1 week.)

FOR THE TOFU: Cut each block of tofu crosswise into 4 planks, each about 1 inch thick. Arrange planks in even layer on paper towel–lined baking sheet and let drain for 20 minutes. Pat tofu dry with paper towels and sprinkle all over with salt.

Transfer tofu and ½ cup glaze to 1-gallon zipper-lock bag. Press out air, seal bag, and turn to coat tofu with glaze. Let sit at room temperature for 30 minutes.

Adjust oven rack about  6 inches from broiler element and heat broiler. Line rimmed baking sheet with aluminum foil and set wire rack in sheet. Lightly spray rack and foil with vegetable oil spray. Remove tofu from bag (do not pat dry) and transfer to prepared rack; discard bag and excess glaze within (but not separately reserved glaze).

Broil until glaze is set and tofu is light golden, 4 to 6 minutes. Brush tofu evenly with 2 tablespoons glaze and continue to broil until tofu is spottily browned, 2 to 4 minutes longer.

Using spatula, carefully transfer tofu to serving platter and brush with 2 tablespoons glaze. Serve with remaining glaze.