Miso-Marinated Tofu with Seaweed Broth

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silken tofu soaked in a savory miso paste, then simmered in a delicate seaweed broth. This Japanese-inspired vegetarian recipe, ready in about 50 minutes, pairs firm tofu, white miso paste, dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.

Prep: 35 min Cook: 15 min Serves 2 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu between paper towels for 15 minutes to remove excess water. Cut into 1-inch cubes and place in a shallow dish.
  2. Step 2: Mix 3 tbsp white miso paste with 1 tbsp water until smooth. Pour over tofu, ensuring every cube is coated. Marinate at room temperature for 30 minutes.
  3. Step 3: Heat 2 cups dashi stock in a saucepan until simmering. Add wakame seaweed and simmer 2 minutes until softened.
  4. Step 4: Gently add marinated tofu cubes to the broth, cooking 8 minutes on low heat. Drizzle with 1 tsp sesame oil, top with sliced green onions, and serve warm.

Frequently asked questions

How long does Miso-Marinated Tofu with Seaweed Broth take to make?

Total time is about 50 minutes (35 min prep + 15 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-Marinated Tofu with Seaweed Broth?

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 firm tofu from drying out.

Can I substitute ingredients in Miso-Marinated Tofu with Seaweed Broth?

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-Marinated Tofu with Seaweed Broth 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.

What goes well with Miso-Marinated Tofu with Seaweed Broth?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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