This miso baked tofu features tofu cubes marinated in a flavorful miso sauce and roasted alongside tender bok choy on one sheet pan. Serve this tofu and bok choy over hot rice with lots of sesame seeds and scallions!
Ready for the most mind-blowing way you’ll ever prepare tofu? The secret’s out, marinating tofu in a miso sauce and roasting it up with some beautiful bok choy is the way to go.
The end result is the most deeply flavorful tofu and perfectly tender bok choy that pairs so, so well with a pile of hot steamed rice.
Just a sheet pan dinner of total dreams.
Best part? You can prep the majority of this tofu the day before and then just throw everything on the sheet pan when you’re ready to roll dinner out.
This Miso Baked Tofu features…
- Tender tofu cubes marinated in the most flavorful miso sauce
- Leafy bok choy roasted until perfectly tender
- Lots of scallions, sesame seeds, and steamed rice for serving
Making the Miso Baked Tofu
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Extra-firm tofu
- Soy sauce
- Brown sugar
- Rice wine vinegar
- Red pepper flakes
- Bok choy
- Sesame oil
How To Press Tofu
Prepare the tofu for pressing by cutting the tofu in half width-wise. Lay the two tofu slabs in a single layer on a kitchen towel, place another kitchen towel on top, and arrange on a plate.
Now place something heavy on top of the tofu (like a bowl of fruit or a medium-weight book) and allow to sit for 30-60 minutes. Once the tofu has been pressed, you’re ready to dice it into cubes and proceed with marinating.
Why press tofu? Even extra-firm tofu is packaged in liquid and removing some of this liquid ensures that the tofu will soak up more of the marinade.
Tips for Perfect Baked Tofu
- Cut tofu into uniform size – make sure all the tofu is cut into uniform 1-inch cubes so it cooks evenly.
- Use fresh garlic and ginger in marinade – fresh really makes a difference flavor-wise here!
- Marinate tofu overnight – optional, but we find that this longer marinate time allows the tofu to really soak up all of the flavor.
- Grease sheet pan well – this is essential to prevent the tofu from sticking to the pan while it cooks.
- Cut bok choy into long pieces – we like to cut the bok choy into about 1-inch wide long leafy strips for roasting.
Try these ideas for a different twist on this recipe!
- Change up the vegetable – try zucchini, mushrooms, sweet pepper, green beans, or a combo of vegetables in place of the bok choy. Be aware, you may need to adjust cook time slightly.
- Try marinade with chicken – you will need to reduce cook time slightly if you go this route, but cubed chicken breasts or thighs will work great in place of the tofu.
- Make it spicy – we like to add a few shakes of red pepper flakes or hot sauce to the marinade to give this dish some heat.
- Serve it with noodles – rice noodles would be a great pairing with this dish instead of the rice.
Make Ahead Instructions
Follow these instructions for easy make-ahead instructions!
- Marinate tofu overnight – tofu can be prepped and marinated overnight or up to 8 hours.
- Chop bok choy – the bok choy may be chopped and stored in fridge up to 3 days.
- Assemble sheet pan – assemble everything on the sheet pan and store in fridge up to 1 day before baking.
This tofu is seriously so simple to make, but the flavors are absolutely unreal! Rich and savory umami flavors that pairs so well with the soft tofu and tender roasted bok choy.
Highly recommend making a rice bowl out of this meal like we typically do! With extra scallions and sesame seeds on top, of course.
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch this tofu made step-by-step on Google web stories.
More sheet pan recipes you will want to add to your menu!
Miso Baked Tofu with Roasted Bok Choy
- 1 (12 oz) block extra-firm tofu, pressed for 30-60 minutes and cut into 1-inch cubes
- 1/4 cup low-sodium soy sauce
- 2 tablespoons white miso
- 2 tablespoons packed light brown sugar
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon red pepper flakes (optional)
- 2 medium cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1-1/2 lbs bok choy, cut into 1"x 6" pieces
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Hot rice, sesame seeds, and sliced scallions for serving
- Place pressed tofu cubes in a shallow container or bowl. In a separate small bowl, whisk soy sauce, miso, brown sugar, vinegar, red pepper flakes, garlic, and ginger. Pour sauce over tofu and gently toss tofu to evenly coat in marinade.
- Cover tofu with either a lid or plastic wrap and allow to marinate in fridge at least 2 hours (or overnight) shaking tofu occasionally to evenly submerge in sauce.
- When ready to bake, preheat oven to 375F and lightly grease a large sheet pan.
- Arrange bok choy on half of sheet pan and rub sesame oil all over. Season with salt and pepper to taste. Bake bok choy at 375F 15 minutes.
- Remove tofu from fridge and arrange cubes on other half of sheet pan, pouring marinade over top of tofu and bok choy. Bake tofu and bok choy an additional 15-20 min at 375F until bok choy is tender and tofu is golden brown.
- Serve tofu and bok choy with hot rice with sesame seeds and scallions on top as garnish. Enjoy
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