Miso-Cured Tofu with Ginger and Scallions
Silky tofu cured in miso paste, pan-seared until golden, and finished with fresh ginger and scallions for umami depth. This Japanese-inspired vegetarian recipe (gluten free), ready in about 25 minutes, pairs firm tofu, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz firm tofu
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp, finely grated ginger
- 3, thinly sliced scallions
- 1 tsp sesame oil
- 1 tbsp olive oil
Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Pat 14 oz firm tofu dry with paper towels and place in a shallow dish.
- Step 2: In a bowl, whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp finely grated ginger until smooth.
- Step 3: Spread miso mixture evenly over tofu, cover, and refrigerate for 2 hours to cure.
- Step 4: Heat 1 tbsp olive oil and 1 tsp sesame oil in a skillet over medium heat until shimmering.
- Step 5: Remove tofu from marinade and place in skillet; cook for 5-7 minutes per side until golden brown and crisp.
- Step 6: Transfer to a plate, top with 3 thinly sliced scallions, and serve immediately.
