Tofu Miso Dengaku
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Tofu dengaku is such a yummy and pretty dish! I love cooking with tofu; when purchased at a grocery store in block format, it’s an underwhelming protein that goes unnoticed by most shoppers.
However, it can be transformed into something spectacular if it’s seasoned and dressed up the right way (like this tofu and broccoli with spicy oyster sauce recipe). Tofu dengaku is the proof and what’s even better is that making this recipe doesn’t take more than 15 minutes! The flavors are nutty, sweet and salty and deeply rooted in that strong umami taste only miso can bring to the table.
The Meaning of Dengaku
1. The term is used for dishes that are grilled over a fire (such as nasu dengaku – eggplant with miso).
2. A rustic celebration or ‘field entertainment’ with ritual dances and music.
Ingredients for Tofu Dengaku
- Tofu. Medium texture is best for this dish. Silken is too soft and will fall apart while firm is too hard and dry.
- Dengaku sauce. A mix of white and red miso paste (or awase miso paste which is a mix of both white and red), soy sauce, sugar, mirin, sake, dashi, and grated ginger.
- Scallion. Finally chopped. They are used as a topping to add crunch and a cleansing taste.
- Sesame seeds. White or black sesame seeds are okay. These will also be used as a topping to add a little nuttiness.
How to Cook Tofu Dengaku
- Remove the excess water of the tofu by wrapping it in a towel or paper towel. Slice into sticks.
- Make the dengaku glaze by whisking the ingredients in a bowl.
- Fry tofu on each side for 2 minute to give them some color.
- Place the tofu on a cooking tray and brush dengaku sauce on top.
- Broil for 4 minutes.
- Top with scallions and sesame seeds. Enjoy!
There are many different ways to make this dish; sweeter if you only use white miso paste and saltier using the red type. I prefer going half and half as I find it gives a nice balance between both basic tastes.
My recipe isn’t traditional by any means, chopped scallions won’t make an appearance on tofu dengaku in Japan and the addition of grated ginger to the glaze is unconventional. However, I must admit that my preparation is the one I like best because of the depth of flavor achieved and that pleasant crunch I get from the raw scallions mmm!
Broiling helps the sauce to settle on top and thickens it as well. The tofu sticks will come out with the miso glaze bubbling and looking a gorgeous golden brown. The hardest part is having to wait a few minutes to let them cool down, after which you can DIG IN! Itadakimasu! (Bon appetit!)
What to Serve with Tofu Dengaku
Here are some of my favorite Japanese dishes to serve with this tofu dish:
- pickles (tsukemono)
- Miso soup
- Green salad with restaurant-style Japanese ginger dressing
- Salmon ochazuke
- Japanese fried rice (yakimeshi)
Did you like this simple Tofu Dengaku Recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!Print
Tofu Dengaku (Tofu with Miso Glaze)
A simple tofu recipe with a sweet and umami based glazed, broiled to perfection.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 sides 1x
- Category: Tofu
- Method: Broiling
- Cuisine: Japanese
- 14 oz block firm tofu (drained)
- 2 tablespoons white miso paste
- 2 tablespoons red miso paste
- 1 tablespoon soy sauce
- 1 tablespoon granulated sugar
- 1 1/2 tablespoon mirin
- 1 1/2 tablespoon sake
- 1 1/2 tablespoon dashi
- 1 thumb size ginger (peeled and finely grated)
- 1 scallion (finely chopped)
- 1/2 teaspoon sesame seeds
- Turn the oven to broil.
- Wrap tofu in paper towel and leave until paper towel has soaked through. Repeat a couple of times to remove excess water.
- Slice tofu in half in thickness and in 4 slices lengthwise.
- In a mixing bowl add red and white miso, soy sauce, mirin, sugar, sake, dashi and grated ginger and mix well.
- In a pan over high heat, add tofu slices and fry each side for about 2 minutes, until they are golden brown.
- Transfer the tofu onto a sheet tray and brush a good amount of mixed sauce on top of each slice.
- Broil for 3 1/2 to 4 minutes, until dark brown.
- Transfer to a plate and top with sesame seed and scallions. Serve.
Keep the leftovers in an airtight storage container. No need to reheat the dish the next day, tofu dengaku is also delicious cold!
- Calories: 739
Keywords: Soybean, appetizer, side, vegetarian, vegan
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