cooking / mains

Mirin-Miso-Gochujang Roasted Tofu

serves 2 · 50+ minutes · 10 minutes (plus 15+ minutes pressing) hands on · easy

Why This Works

Five sauces — soy, mirin, miso, gochujang, and fish sauce — each bring something different: salt, sweet glaze, umami body, sweet heat, and funky depth. Together they make an umami-bomb marinade that roasts into a lacquered crust.

Ingredients

  • 1 block (14-16 oz) extra-firm tofu, pressed and cubed
  • 2 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp miso paste
  • 1 tbsp gochujang
  • 1 tsp fish sauce
  • 1 tbsp sesame oil
  • 1 tsp rice vinegar
  • 1/2 tsp ground ginger (or 1 inch fresh, grated)
  • 2-3 cloves garlic, minced

Method

  1. Press the tofu: wrap in clean towels and set a heavy object on top for 15+ minutes.
  2. Cut into 1-inch cubes.
  3. Whisk together the soy sauce, mirin, miso, gochujang, fish sauce, sesame oil, rice vinegar, ginger, and garlic.
  4. Coat the tofu in the marinade and let sit at least 15-30 minutes (longer is better).
  5. Preheat the oven to 400-425°F and line a sheet pan with parchment.
  6. Arrange the tofu in a single layer with space between pieces, draining off excess marinade.
  7. Roast 25-30 minutes, flipping halfway through.
  8. Optional: broil the last 2-3 minutes for extra-crispy edges.

Notes

  • Ground ginger works fine here — fresh ginger's volatile aromatics cook off in the oven anyway.
  • 1 tsp fish sauce is enough; it adds depth without fishiness. Omit for fully vegan.
  • Tested pairing: roast a second sheet pan of chickpeas, cubed butternut squash, broccoli, cauliflower, and bell peppers tossed in olive oil (a spoonful of marinara and a pinch of turmeric work well) — same oven temp, same timing, and you get a complete meal of beans, cruciferous vegetables, and protein.
  • Leftovers keep 3-4 days refrigerated; reheat in the oven or air fryer to restore crispiness.