Miso Glazed Tofu Nuggets

Miso Glazed Tofu Nuggets served over a bed of brown rice with roasted brussels sprouts.

Miso Glazed Tofu Nuggets

A chicken-like tofu with a cornstarch coating and a deletable miso glaze.


  • 3-4 oz extra firm tofu
  • 1 tbsp miso paste
  • 1 tbsp maple syrup
  • 2 tbsp white vinegar
  • ½ tbsp toasted sesame oil
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • salt to taste
  • cornstarch to coat
  • sesame seeds to garnish (optional)


  • Press the tofu with paper towel, squeezing out as much of the liquid as possible.
  • Optional (but recommended): Freeze the tofu overnight. The next day, let the tofu thaw and press again. This will help remove even more of the liquid, and achieve more of a chicken-like texture.
  • Using your hands, break the tofu into irregular chunks (what makes it look like chicken).
  • In a bowl, combine miso paste, maple syrup, vinegar, sesame oil, garlic powder, ground ginger and salt.
  • Using about ⅓ of the sauce, lightly coat all the tofu chunks in the marinade.
  • Pour the cornstarch into a separate bowl and gently toss tofu nuggets until well coated. Add more cornstarch as needed.
  • Heat a skillet over medium heat with some olive oil. Pan fry tofu nuggets until lightly browned on all sides.
  • Toss tofu in the remaining ⅔ of the miso glaze.
  • Garnish with sesame seeds if desired.
  • Serve over rice and enjoy!


Tofu method adapted from Rabbit and Wolves.