Friday, 3 May 2013

Miso, Ginger and Coriander Glazed Tofu with Shiitake Mushrooms and Asparagus.

Everyone needs a good glazed crispy tofu recipe up their sleeve so they can impress their tofu doubting friends! This tofu is crispy and satisfying, full of spice, sweet agave, umami saltiness from the miso and earthiness from the mushrooms and asparagus and is also great cold in sandwiches (if there is any left!)

1 Block of Firm Tofu Drained and Pressed with Kitchen Paper to Remove Excess Water
2 Tbsp of Agave
1 Tbsp of Dark Miso
1/2 Tsp of Ginger Powder
1/2 Red Chilli Chopped Finely
2 Tbsp of Sesame Oil
1/4 Cup of Coriander Chopped Fine
1/2 Tbsp of Tamari
1 Small Clove of Garlic Grated Finely
1/4 Cup of Water
1 Cup of Shiitake Mushrooms Washed
6 Stems of Asparagus Chopped in Half
Glug of Olive Oil

Slice your Tofu block into long slices of about pound coin thickness. In a good non-stick pan heat the olive oil and add the tofu slices. You want to cook these for around 15 minutes, turning occasionally and building up a nice crispy skin and a deep golden colour.
In a bowl add the agave, miso, ginger, chilli, sesame oil, coriander, tamari, garlic and water and mix well. Give it a taste and see if it needs more salt/agave/chilli and season to your taste. Once the tofu is golden and crisp transfer it to the bowl of sauce and allow the tofu to soak up the flavours while you stir fry the shiitake mushrooms and asparagus. It the same frying pan add a little more olive oil and stir fry the mushrooms and asparagus until slightly wilted and the mushrooms start to soften (around 5-8 mins) When the veg is at this stage add the sauce and tofu back to the pan and cook until the sauce is heated through and bubbling. The sauce should turn very shiny and thick. It is ready to serve! I like to serve it with plain boiled rice, delicious!


  1. This is amazing! I'll do it tomorrow!
    Lots of Vegan love, thanks for sharing!

  2. Ooh, this is right up my street! I'll definitely be making this.

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