This crispy peanut miso tofu recipe is brimming with the umami flavor of miso paste with simple ingredients for deep flavor and crispy vegan tofu that can be air-fried or baked with no added oil.
Miso tofu highlights all the good things tofu has to offer. It's flavorful, easy to make, crispy on the outside, and firm but tender on the inside.
It will transform you into a tofu lover in one bite. If you've already tried my fabulous tofu chicken, are already an easy crispy tofu convert or are ready for something beyond smoky tofu, here's a new recipe to add to your growing list of favorites.
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Table of Contents
Why You'll Love This Recipe
- 8 ingredients, all plant-based, with no added oil.
- An easy recipe that you can make ahead for a quick dinner.
- Tested and prepared with no added oil.
Ingredients and Substitutions
- Tofu. For best results, use firm or extra-firm tofu. I used a 16-ounce block of tofu for this recipe.
- Apple Juice. The sweet, slightly acidic flavor of apple juice is my wild card ingredient. I've also tried this recipe with rice vinegar, a great substitute.
- Miso Paste. Use standard miso paste or mellow white miso paste. Red miso paste has a stronger flavor but also delicious.
- Garlic and Ginger. Fresh garlic and ginger add flavor to the marinade. If you must substitute, use ½ a teaspoon of garlic powder and ¼ teaspoon of ground ginger.
- Soy Sauce. Use Tamari or liquid amino acids as gluten-free substitutes.
- Peanut butter. Smooth peanut butter, with no added oil or sugar, works best for this recipe. Substitute it with another nut butter like cashew or almond butter. Tahini paste is a good nut-free substitute and adds a flavor of sesame seeds, which complements the flavors.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
To make this recipe using tempeh rather than tofu, I recommend steaming or simmering tempeh for a few minutes to absorb more marinade.
Step-by-Step Instructions
Press, then cube or slice the tofu.
Mix the marinade ingredients in a small bowl into a thick paste. A little bit of water if it's too thick.
Combine the tofu pieces and marinade in a shallow bowl or plastic bag. Marinate for at least 1 hour.
Air Fry at 385 F (195 C) or bake on a parchment-lined baking sheet at 400 C (200 C) until golden brown, flipping halfway through.
Pro Tips
- Even if you use extra firm tofu, I recommend pressing or freezing, thawing, and pressing tofu before marinating it. Pressing releases excess water, so more of the miso marinade is absorbed. If you don't have a tofu press, wrap the tofu block in paper towels and place it between 2 plates. Add a heavy object to the top and press.
- Always preheat the air fryer or oven before cooking tofu. Preheating starts the tofu cooking on the inside so the outside doesn't get too brown.
Marinating Tip
You can marinate tofu for up to 24 hours in the refrigerator, or it can be frozen in the marinade and then thawed.
The 'Bag' Trick
I'm probably late to this game, but I've started using a heavy-duty sealable bag to marinate tofu. I find it easier to cover all the sides and can mix it around occasionally. To save on plastic, I label bags, wash them after each use, and if it isn't snowing or raining, I hang them out to dry. It's an excellent tofu hack and, in my opinion, makes tofu taste better.
Serving Suggestions
Miso tofu can be served as a main dish in a bowl with brown rice and veggies or added to stir-fried veggies and noodles. I also like serving miso tofu slices with curry rice, roasted Brussels sprouts and cauliflower, easy quinoa pilaf, or a bowl of roasted cauliflower and quinoa.
Frequently Asked Questions
Store miso tofu in an airtight container in the refrigerator for 3-4 days or freeze it for 3 months.
The best way to reheat miso tofu is to wrap it in foil and reheat it in the oven or reheat it for a few minutes in a preheated air fryer.
Yes. You can find miso paste made from soy-free chickpeas and other legumes. Look for it at the grocery store or Asian specialty shops.
If you are cooking thinner slices or smaller tofu cubes, it's easy to make pan-fried tofu. Heat the pan over medium-high heat first, then add the tofu, stirring it constantly. Fry until it is firm and brown on all sides.
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👩🏻🍳 Recipe
Crispy Peanut Miso Tofu (Vegan & Oil-Free)
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Ingredients
- 16 ounces tofu - firm or extra-firm block
- 2 tablespoons miso paste - (see note 1)
- 1 tablespoon peanut butter - smooth preferred
- 2 tablespoons apple juice - (see note 2)
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce - use Tamari or liquid amino acids for gluten-free
- 2 cloves garlic - minced or pressed
- 1 teaspoon ginger root - grated or minced
Instructions
- Press the tofu using a tofu press. Or place the tofu between 2 flat surfaces with the top weighed down with something heavy. Press for 15 minutes.
- Combine the miso paste, peanut butter, apple juice, maple syrup, soy sauce, garlic, and ginger in a small bowl.
- Cut the tofu into cubes or slices. Add the tofu and sauce to a large plastic bag or place it in a shallow dish. Mix the tofu and miso sauce until all sides are covered.
- Let the tofu marinate for at least 1 hour up to overnight. Mix the tofu with the sauce occasionally to keep it covered.
Air-Fryer Instructions
- Preheat the air fryer to 385 F (195 C). Add the tofu in a single layer, separated on the bottom of the air fryer basket or tray.
- Air fry for 12-15 minutes, tossing it halfway through.
Baking Instructions
- Preheat the oven to 400 F (200 C).
- Line a baking tray with parchment paper or use a silicone baking mat.
- Bake the tofu for 15 minutes, flip, and bake for 10 more minutes until golden brown.
Notes
- I've also made this recipe using rice vinegar instead of apple juice. While I love the flavor of the juice, rice vinegar is a great substitute.
- Use miso paste from the grocery store or specifically mellow white miso paste or stronger red miso. You can also find soy-free miso paste made from chickpeas and other legumes.
- I like to use a heavy-duty, reusable bag for marinating tofu. I find it better covers the tofu. To save on plastic, label the bag, rinse it, and dry it after each use.
- Store miso tofu in an airtight container in the refrigerator for 3-4 days or freeze for 3 months. Reheat in the oven, wrapped in foil, or in the air fryer.
- Tofu can be frozen, thawed (boiled or refrigerator-thawed). You can also freeze tofu in the marinade. In this case, thaw it overnight in the refrigerator, then bake or air fry.
Nutrition
Nutritional information is an estimation only.
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