Favorite Frozen Miso Tofu is a house favorite. I make it as a snack or enjoy it in salads and bowls. Freezing the tofu, then thawing and pressing it gives it an amazing spongey texture.
This recipe is from the Vegan Noodle House Ramen with Tofu & Miso Rice Cake Soup posts for when you just want to make the tofu and not make it with soup.
You can make the Miso Base in advance and store it in the fridge. You could also double the miso base (move the servings up to 8 in the recipe card) and save half (freeze or leave it in the fridge ) so that you can make another batch of tofu another time.
For a salad or bowl with Favorite Frozen Miso Tofu, here are some great additions
- Carrot Ginger Miso Dressing
- Crazy Good No-Peanut Sauce
- Roasted Broccoli with Vegan Garlic Parm
- Instant Pot Ancient Grains
- Chipotle’s Official Guac Recipe
- Mint leaves
- Sliced scallions
- Thai Basil
- Mixed greens
- Red cabbage
- Grated carrots
What’s the deal with freezing the tofu?
This process of freezing, then thawing and pressing the tofu give it a marvelous spongey texture. I discovered this concept when I ordered tofu at a Bronze Empire and it was listed as “Frozen Tofu”. This method has changed tofu for many people in my sphere. People who once disliked tofu are now people who enjoy it on a regular basis.
Extra Firm & Firm Tofu both work well for this recipe. Firm turns out a bit more spongey.
Freezing and thawing the tofu is a really easy thing to do
- Acquire tofu, place in the freezer while in package.
- Once frozen, move it down to the fridge (I put an F on it with a sharpie so that I know it has been frozen) let it thaw in the fridge or a hot water bath before using.
- When you are ready to use it, open the tofu and press it. This device makes pressing so easy. If it’s still frozen in the middle you can use the microwave to fully thaw it.
I absolutely love my tofu press, it’s small, light weight and it presses tofu very quickly without paper towels or cutting boards. I often ask myself why I waited so long to order one.
To Cube The Tofu
To make cubes:
Red & White Miso
If you wanted you could go heavier on the red miso and lighter on the white miso. However, this recipe would end up too sweet if you made it with more white miso. Red miso is more umami-forward, savory, and spicy. White miso is mellow and a little sweet.
Let’s Make Favorite Frozen Miso Tofu
Make the miso base by blending all Miso Base ingredients in a food processor.
Heat the earth balance in a pan on medium-high heat and start pan-frying the tofu.
Flip the tofu and let it sit until the tofu has yellowed or turned light golden on most sides of the cubes. Add the miso base.
Reduce heat to medium. Coat the tofu and continue pan-searing some until it turns a nice seared amber color. Serve & enjoy.
Favorite Frozen Miso Tofu
- Small Food processor or blender for Miso Base
- Pan for searing/pan-frying tofu (I use a 12 inch non-stick)
- Recommended: tofu press
- 1 block frozen, thawed & pressed firm tofu ~14 oz, link goes to tofu press
- 1/4 red or yellow onion ~65 grams, no need to chop it's going in the food processor
- 2 TBSPs red miso
- 2 TBSPs white miso
- 2 teaspoons sambal oelek
- 1 clove garlic, peeled no need to chop it goes straight into the food processor
- 1 inch peeled fresh ginger ~5 grams
- 2 teaspoons mirin
- 1 teaspoon oil avocado or olive
- 1 teaspoon toasted or regular sesame oil
- 1/4 teaspoon sriracha optional, adds heat-spice
To Sauté Tofu
- 1 TBSP Earth Balance or oil
- Make the miso base by blending all Miso Base ingredients in a food processor.
- Heat the earth balance in a pan on medium-high heat and start pan-frying the tofu. Flip the tofu and let it sit until the tofu has yellowed or turned light golden on most sides of the cubes. Add the miso base. Reduce heat to medium. Coat the tofu and continue pan-searing some until it turns a nice seared amber color. Serve & enjoy.
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If you enjoyed this recipe, you might also enjoy
- Marinated Oven Roasted Kebabs
- Oven-Baked Sriracha Tofu
- No-Boil Vegan Ricotta Stuffed Pasta Shells In Red Sauce
- Vegan Tofu Veggie Scramble
- Easy Seasoned Mushroom Mince
Did you make Favorite Frozen Miso Tofu?
How did it go? What did you enjoy with it? Will you make it again? Tell me about it in the comments section below. If this recipe went well for you, please leave a 5-star rating on the recipe card to help others find it.
This looks delicious, Amy! I love the combination of both red and white miso paste – funky sweetness and umami savory balanced together. Also, I had no idea that freezing tofu was a thing.. I’m definitely going to be trying this – thank you for the recipe!!