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A plate of miso tofu cubes.
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5 from 1 vote

Crispy Peanut Miso Tofu (Vegan & Oil-Free)

This crispy peanut miso tofu recipe is brimming with the umami flavor of miso paste with 8 simple ingredients for deep flavor and crispy vegan tofu that can be air-fried or baked with no added oil.
Prep Time20 minutes
Cook Time25 minutes
Marinating Time1 hour
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Asian
Diet: Vegan
Servings: 4
Calories: 158kcal
Author: Denise Perrault

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
US Customary - Metric

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

  1. 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.
  2. 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.
  3. 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. 
  4. 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.
  5. 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

Calories: 158kcal | Carbohydrates: 11g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 591mg | Potassium: 77mg | Fiber: 2g | Sugar: 5g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg