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Grilled Tofu With Miso (Tofu Dengaku)

Grilled Tofu With Miso (Tofu Dengaku)

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This classic vegan dish, known as Tofu Dengaku, brings the sophisticated flavours of a Japanese izakaya into your own kitchen. Firm tofu is lightly grilled to create a delicate crust before being smothered in a rich, savoury-sweet glaze made from red miso and sake. The result is a beautifully balanced snack that offers a deep umami punch, further enhanced by a final flourish of toasted sesame seeds for added texture.

Perfect as a light starter or as part of a larger plant-based spread, these miso-glazed tofu skewers are both healthy and satisfying. By using the microwave to quickly firm up the tofu, you can achieve a professional texture in minutes rather than hours. Serve these skewers warm for an elegant appetizer that perfectly complements a simple bowl of steamed rice or pickled vegetables.

Ingredients for Grilled Tofu With Miso (Tofu Dengaku)

1 (14-to 450g ) block firm tofu, drained
70g red (dark) miso
2 matskedar socker
2 tablespoons sake, dry Sherry, or dry white wine
1 teaspoon sesame seeds, toasted
Equipment: 12 two-pronged wooden picks or 24 (2 1/2-to 3 1/2-inch) straight wooden picks

How to make Grilled Tofu With Miso (Tofu Dengaku)

Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish . Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.

Förvärm grillen.

Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.

Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).

Arrange tofu on a foil-lined grill pan, cut sides up, and grill about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoons miso mixture. Grill until tops are just bubbling and starting to colour, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.

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