Roasted Tofu with Sweet Potato and Miso-Maple Glaze
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This miso maple glazed tofu dish has become my go to weeknight dinner because it comes together in under an hour with minimal fuss. The combination of sweet roasted potatoes and crispy tofu coated in a savory umami glaze is absolutely addictive, and the best part is that white miso paste is packed with probiotics that support digestive health. Everything roasts on one pan, which means less cleanup and more time to actually enjoy your meal. The maple syrup adds just enough sweetness to balance the earthy miso, while the sesame oil gives it that restaurant quality finish that makes you feel fancy without any complicated techniques.
Ella x
Ingredients
- 1 blockextra-firm tofu(pressed and cubed into 1-inch pieces)
- ½ kgsweet potato(peeled and cut into 1-inch cubes)
- 2 tablespoonswhite miso paste
- 2 tablespoonsmaple syrup
- 1 tablespoonrice vinegar
- 2 tablespoonssesame oil
- 2 tablespoonsolive oil
- 3garlic cloves(minced)
- 1 tablespoonfresh ginger(grated)
- 1 teaspoonsmoked paprika
- 2 tablespoonssesame seeds(divided)
- 3scallions(thinly sliced)
- to tastesalt and black pepper
Detail level
Instructions
- 1
Preheat oven to 425°F. Pat pressed tofu cubes dry with paper towels and transfer to a large bowl.
Tip: Pressing tofu for 15-20 minutes removes excess moisture, allowing it to brown beautifully.
- 2
In a small bowl, whisk together miso paste, maple syrup, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.
Tip: Warm the miso paste slightly with a little hot water if it's difficult to dissolve.
- 3
Add olive oil to the tofu bowl and toss gently. Sprinkle with smoked paprika, salt, and pepper. Add sweet potato cubes and toss to combine.
Tip: The olive oil helps the tofu crisp up in the oven while the paprika adds smoky depth.
- 4
Spread tofu and sweet potato in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring halfway through.
Tip: Don't overcrowd the pan; use two sheets if needed for better browning.
- 5
Remove baking sheet from oven and drizzle the miso-maple glaze over the tofu and sweet potato. Toss gently to coat evenly.
Tip: Adding the glaze in the final portion of cooking prevents the miso from burning.
- 6
Return to oven and roast for 8-10 minutes more until the glaze caramelizes and the tofu edges are golden brown.
Tip: Watch carefully in the last few minutes to prevent burning the glaze.
- 7
Transfer to a serving platter and garnish with sesame seeds and fresh scallions. Serve warm.
Tip: For extra crunch, reserve 1 tablespoon of sesame seeds to sprinkle on just before serving.
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