Miso-Glazed Tofu with Seaweed Salad
Silky tofu glazed with savory miso, served atop a refreshing seaweed salad for a balanced, umami-rich meal. This japanese-inspired vegetarian (gluten-free) ready in about 40 minutes pairs white miso paste, rice vinegar, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 block, pressed and sliced into 1/2-inch thick pieces firm tofu
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp toasted sesame oil
- 1 oz, rehydrated wakame seaweed
- 1/2 medium, thinly sliced cucumber
- 1 tbsp rice vinegar
- 1 tsp sesame seeds
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sugar, and 1/2 tsp toasted sesame oil in a small bowl until smooth.
- Step 2: Arrange 14 oz pressed and sliced tofu in a single layer on a baking sheet. Brush with miso glaze, then bake at 375°F (190°C) for 20 minutes, flipping halfway.
- Step 3: While tofu bakes, combine 1 oz rehydrated wakame seaweed, 1/2 medium thinly sliced cucumber, 1 tbsp rice vinegar, and 1 tsp sesame seeds. Toss gently to coat. Serve tofu atop seaweed salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Tofu with Seaweed Salad take to make?
Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Miso-Glazed Tofu with Seaweed Salad?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Tofu with Seaweed Salad?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Miso-Glazed Tofu with Seaweed Salad for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Miso-Glazed Tofu with Seaweed Salad gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Best recipe I've made this month.
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
