Crispy Miso Tofu

This crispy miso tofu recipe combines ultra-crispy tofu and tender veggies with a mellow miso sauce. The miso glaze is comforting and light at the same time, and this dish is one of my favorite healthy comfort meals.

I typically use white miso paste (shiro miso), but for a bolder flavor, try this recipe with red miso (aka "ah-ka" miso) paste instead! I used broccoli and water chestnuts in this batch, but you can sub your favorite stir-fry veggies like bok choy, shiitake mushrooms, red peppers,

The key ingredient for this extra crispy tofu is a generous coating of corn starch, which crisps up beautifully when pan fried (check out the progress photos). The tofu holds this crispy texture well after coating in sauce and serving. This is absolutely my favorite way to make tofu! Check out more of my crispy tofu recipes if you're interested in other sauces to try!

I like to pan fry the tofu for extra crispy and golden pieces, but if you have a method you like in the air fryer, you can sub that in as well! Baked tofu is another option, but it usually doesn't get as crispy in the oven. For either alternative, make sure you spray the tofu and the baking sheet with a little oil to help it crisp.

How to Make Crispy Miso Tofu:

See the recipe card at the bottom of the page for full instructions.

• Before beginning, press the extra-firm tofu in a tofu press, or wrap in paper towels and place under a heavy object for 30 minutes to remove excess moisture.
• Meanwhile, combine the stock and corn starch (from the sauce section of the ingredients list) until fully dissolved, then dissolve the miso paste into the stock using a small mesh strainer. Add the soy sauce and mirin, then set aside.
• Cut the block of tofu into ~¾” cubes. In a small bowl, dust the tofu cubes with about ¼ cup of corn starch (per batch) and toss to fully coat.
• Heat a generous swirl of veggie oil over medium-high heat in a wok or large skillet. Add the cubed tofu pieces in a single layer. Cook, tossing occasionally, until the tofu is golden and crispy on most sides, about 10 minutes. When finished, remove the cooked tofu to a plate.
• Reduce the pan to medium heat, add a little bit more oil if needed then add the broccoli and water chestnuts and cook, stirring frequently, until the broccoli has brightened in color and is just starting to char, about 3 minutes. Remove the broccoli to a plate.
• Wipe the skillet clean if needed and set it over medium low heat. Add the toasted sesame oil. Once the oil is warm, add the garlic and the white portions of the green onions. Cook, stirring frequently, until very fragrant, about 1 minute.
• Add the sauce to the pan and raise the heat a bit to bring it to a simmer.
• Allow the sauce to simmer down until it thickens, for about 4-5 minutes. If the sauce gets too thick, you can add a little more water, one tablespoon at a time. Taste the sauce and season with a little salt if desired.
• Add the tofu pieces and toss until they're fully coated in the sauce. Then add the broccoli and waster chestnuts and toss further. Serve immediately over a bed of white rice (I use jasmine), and top with the green onion greens.

Key Tips - Crispy Miso Tofu

Try to keep the tofu pieces all about the same size.

• Tofu pieces about the same side will cook more evenly, avoiding overcooked small pieces or undercooked big pieces.

Press the tofu to remove excess moisture

• You'll find this suggestion for almost all recipes that call for pan-frying extra firm tofu. Tofu is packaged with a lot of excess water, and removing it will help you get a crispy outer coating on your pieces.
• I've invested in this tofu press, and I highly recommend this kitchen gadget if you're pressing tofu often! It's easy to use, more effective than just placing heavy objects on top, and produces less waste. I press my tofu for about 30 minutes.
• If you don't have a tofu press, wrap the tofu block in paper towels and place on a rimmed plate. Set a heavy object on top (such as a cast iron pan), and let sit for 30 minutes. Change the paper towels if they become completely saturated.

Buy pre-cut broccoli florets for easy prep.

• Picking up a bag of pre-washed, trimmed broccoli florets will help save some time as opposed to buying a whole head of broccoli. I don’t, however, recommend using frozen broccoli florets.

For extra crispy tofu, use more oil.

• Obviously, adding more oil adds more calories, so use your own judgement, but for the best results, use more oil.

Dietary Restrictions - Crispy Miso Tofu

This dish is naturally Dairy-Free.

This dish is naturally Gluten-Free

• Just make sure you're using gluten-free soy sauce, such as tamari

This dish is naturally Vegan/Vegetarian.

• Just make sure to use vegetable stock, not chicken stock.

A Note On Serving Sizes

Serving sizes are a very personal thing, making it very difficult for me to select a serving size that suits everyone. While this is listed as 4 servings, many people would prefer to have more than one serving. I typically serve this dish as 2-3 large dinner servings or 4 small lunch servings. Pictured here are two servings per bowl.

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