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Favorite miso frozen tofu in a white bowl with avocado lime and crazy good no peanut sauce

Favorite Frozen Miso Tofu

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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.

Make-Ahead

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

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.

Frozen & thawed tofu, ready to press
Frozen & thawed tofu, ready to press

Freezing and thawing the tofu is a really easy thing to do

  1. Acquire tofu, place in the freezer while in package.
  2. 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.
  3. 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.

Tofu press

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.

Tofu in the tofu press for Favorite Frozen Miso Tofu
Tofu in the tofu press

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.

Red and white miso side by side in containers
Red and white miso

Let’s Make Favorite Frozen Miso Tofu

Ingredients for Favorite Frozen Miso Tofu minus optional sriracha
Ingredients for Favorite Frozen Miso Tofu minus optional sriracha

Miso Base

Make the miso base by blending all Miso Base ingredients in a food processor.

Tofu

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 miso frozen tofu in a white bowl with avocado lime and crazy good no peanut sauce
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5 from 2 votes

Favorite Frozen Miso Tofu

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.
Course Side Dish, Snack, Vegan Protein
Cuisine American, Japanese, Vegan
Keyword frozen tofu, miso, savory, vegan, vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 171kcal

Equipment

  • Small Food processor or blender for Miso Base
  • Pan for searing/pan-frying tofu (I use a 12 inch non-stick)
  • Recommended: tofu press

Ingredients

Tofu

Miso Base

  • 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

Instructions

Miso Base

  • Make the miso base by blending all Miso Base ingredients in a food processor.

Tofu

  • 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.

Notes

Nutrition information is approximate.
Make-Ahead: 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.  
Extra Firm & Firm Tofu both work well for this recipe. Firm turns out a bit more spongey.
www.planttestkitchen.com

Nutrition

Calories: 171kcal | Carbohydrates: 10g | Protein: 11g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 720mg | Potassium: 66mg | Fiber: 2g | Sugar: 3g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 2mg

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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.

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One Comment

  1. 5 stars
    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!!

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