Tofu Misozuke Recipe (Flavorful Miso-Marinated Tofu)
Make Tofu Misozuke at home with this simple, flavorful miso-marinated tofu recipe. A delicious, protein-packed vegan side with a Japanese twist!
Looking for simple tofu sides? Try my Tofu Cream Cheese, Tofu Salad with Seaweed, or Agedashi Tofu!

I’ll walk you through the ingredients and step-by-step instructions. I hope you enjoy it!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Tofu Misozuke:

How To Make Tofu Misozuke: STEP BY STEP
Here are some quick visual instructions! For the video and all the detailed ingredients and instructions, go to the printable recipe card below.

Step 1
Press tofu to remove extra moisture for 30 minutes.

Step 2
Place a plastic wrap on a plate and spread miso paste.

Step 3
Place the tofu and spread the miso paste on all sides.

Step 4
Wrap and keep it in the fridge for one or two days.

Step 5
Open the wrap.

Step 6
Remove the miso paste around the tofu.

Slice the tofu into your desired portions and enjoy the rich, savory flavors of this creamy tofu misozuke!
Ways to Enjoy Tofu Misozuke
Tofu misozuke is versatile and delicious in many forms. Here are some great ways to enjoy it:
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Tofu Misozuke Recipe (Flavorful Miso-Marinated Tofu)
Print Pin SaveIngredients
- 150 g Firm Tofu
- 2 Tbsp Miso Paste
Instructions
- Press the Tofu: Drain the tofu by pressing it for at least 30 minutes to remove excess moisture.
- Marinate: Lay a piece of plastic wrap on a plate and spread a thin layer of miso paste. Place the tofu on top, then spread more miso paste evenly over the tofu's sides and top. Wrap the tofu in the plastic wrap and refrigerate for 1 to 2 days to marinate.
- Remove the Miso Paste: After marinating, unwrap the tofu and gently scrape off the miso paste using a spoon.
- Serve: Slice the tofu into desired portions and serve as an appetizer or in salads. Enjoy this rich, flavorful tofu misozuke.
Video
Notes
- Storage: Keep an airtight container in the refrigerator for 5 days.
- Enjoy the tofu on the second day after marinating for the best flavor. If you prefer a saltier, more intense flavor, let it marinate for 3-4 days.
- Don’t waste the leftover miso paste! Use it in miso soup, stir-fries, miso mayo, or any other dish that calls for miso.
I frequently make vegan ricotta by blending tofu with some miso. Does the fermentation of misozuke develop a different flavour than what just the simple combination of the two ingredients deliver?
Thanks, Robbie, that’s a great question! Miso contains enzymes that soften ingredients, leading to a smoother texture when marinated. While this might not be as noticeable with tofu, it’s more pronounced with fish and meat. Marinating with miso not only keeps them from drying out but also imparts a delightful umami richness. Anyway, you can taste the flavorful miso paste in both ways! I love making tofu cream cheese with tofu and miso paste too!
Easy and I love the variations!
Thanks, Linda! I’m glad you like the tofu recipe!