Miso-Glazed Tofu Bowls

The other day, my friend and I were hanging out and doing some baking (that cheesecake in the header!). We needed dinner,  but couldn’t for the life of us decide what to make or get. After puzzling over 10 different takeaway joints and wondering if we should go out, we ended up just using what was in her fridge to make dinner and it was delightful.


Approximate cost to buy everything: $18

Serves: 4 people

Time taken: about an hour, most of which is oven time

The protein, iron and calcium I’m not getting from meat? You bet.


3 tbsp white (shiro) miso (白 shiro means white!)

1.5 tbsp brown sugar

3 tsp sesame oil

1 tbsp rice wine vinegar or apple cider vinegar

2 tbsp BBQ coconut aminos, or soy sauce

1/4 cup water

350g firm tofu, cubed

1/2 small eggplant, cubed

5-6 cup mushrooms, quartered

Sesame seeds, to serve

Brown rice and steamed broccoli and beans, to serve



Preheat oven to 160*C and prepare a shallow casserole dish.

Combine miso, sugar, aminos, water, vinegar and sesame oil and whisk until smooth. Combine with chopped tofu and vegetables, and stir until well-coated.

Pour mixture into casserole dish and sprinkle with sesame seeds. Bake for 40 minutes, then raise the oven temperature to 190*C and bake for another 20 minutes or until golden and a little sticky.

Serve with brown rice, steamed broccoli and beans, and a few nori (seaweed) sheets.


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