Tofu Miso Dengaku

Tofu Miso Dengaku

Yield: 4 serving
Cook Time: 20 minutes
Total Time: 20 minutes


  • 350 g Firm Tofu, frozen and thawed
  • 3 Tbsp Miso
  • 2 Tbsp Cooking Sake
  • 2 Tbsp Mirin (rice wine)
  • 2 tsp Maple syrup (or sugar)
  • Yuzu peels (optional)
  • Cooking oil
  • Sesame seeds for topping (optional)


  1. Heat the pan with oil and fry both sides of tofu until golden brown.
  2. Put aside tofu on a plate and add the miso glaze sauce into the pan (add Yuzu peels here if using).
  3. Stir it frequently so it doesn't burn. It's done when the sauce starts to thicken and the volume reduces.
  4. Add back tofu to the pan and coat it with the sauce.
  5. Once plated, sprinkle sesame seeds on top of tofu (optional).


* You can use the miso glaze sauce for baked eggplant, zucchini, mochi, etc. Play with it!

* If you use sugar instead of maple syrup, adjust the amount. You may need a few tablespoons.