Miso-Infused Tofu Steaks with Ginger-Scallion Glaze

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Silken tofu absorbs a savory miso glaze while pan-searing creates a delicate crust, finished with a bright ginger-scallion sauce. This japanese-inspired vegetarian (gluten-free) ready in about 35 minutes pairs block extra-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 280 calories and feeds 2, 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.

★ 4.1 (8 ratings) Prep: 25 min Cook: 10 min Serves 2 Japanese cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press tofu block between paper towels for 10 minutes to remove excess moisture, then cut into 1/2-inch thick slices.
  2. Step 2: Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp grated ginger, and 1 tbsp cornstarch in a bowl until smooth.
  3. Step 3: Heat 1 tsp sesame oil in a non-stick skillet over medium heat. Add tofu slices and cook for 4-5 minutes per side until golden brown and slightly crisp.
  4. Step 4: Pour miso mixture over tofu, stirring constantly until sauce thickens and coats tofu evenly, about 2 minutes.
  5. Step 5: Garnish with 3 thinly sliced scallions and serve immediately.

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Frequently asked questions

How long does Miso-Infused Tofu Steaks with Ginger-Scallion Glaze take to make?

Total time is about 35 minutes (25 min prep + 10 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-Infused Tofu Steaks with Ginger-Scallion Glaze?

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 block extra-firm tofu from drying out.

Can I substitute ingredients in Miso-Infused Tofu Steaks with Ginger-Scallion Glaze?

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-Infused Tofu Steaks with Ginger-Scallion Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Infused Tofu Steaks with Ginger-Scallion Glaze 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.

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