Thyme Roasted Ginger Miso Tofu (Printable Version)

A vibrant dish combining tofu, ginger miso, thyme, and dried cranberries with rich umami flavors.

# Ingredient List:

→ Tofu

01 - 14 oz extra-firm tofu, pressed and cut into ¾-inch cubes

→ Marinade

02 - 3 tbsp white miso paste
03 - 2 tbsp soy sauce (use tamari for gluten-free)
04 - 1 tbsp fresh ginger, grated
05 - 2 cloves garlic, minced
06 - 2 tbsp maple syrup
07 - 2 tbsp rice vinegar
08 - 2 tbsp olive oil
09 - 1 tsp toasted sesame oil
10 - 1 tbsp fresh thyme leaves or 1 tsp dried thyme
11 - ¼ tsp black pepper

→ To Finish

12 - ½ cup dried cranberries
13 - 2 tbsp fresh thyme leaves for garnish
14 - 2 spring onions, thinly sliced (optional)

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together miso paste, soy sauce, grated ginger, minced garlic, maple syrup, rice vinegar, olive oil, toasted sesame oil, thyme leaves, and black pepper until smooth.
03 - Add tofu cubes to the marinade and gently toss to coat all pieces evenly. Allow to rest for at least 10 minutes, up to 30 minutes for enhanced flavor penetration.
04 - Evenly spread the marinated tofu on the prepared baking sheet. Sprinkle dried cranberries over the tofu cubes.
05 - Roast in the preheated oven for 25 to 30 minutes, turning the tofu halfway through cooking, until the edges are golden brown and slightly crisp.
06 - Transfer the roasted tofu to a serving platter. Garnish with fresh thyme leaves and optionally with thinly sliced spring onions. Serve immediately.

# Expert Advice:

01 -
  • The ginger miso marinade clings to every edge of the tofu, creating pockets of sweet, salty, umami magic.
  • Cranberries burst in the oven, releasing tart little pops of juice that balance the richness.
  • Its ready in under an hour and uses one baking sheet, so cleanup is almost nonexistent.
  • The combination of thyme and sesame oil makes your kitchen smell like a cozy fusion bistro.
02 -
  • Press your tofu for at least 15 minutes before cutting it, or the marinade will pool at the bottom of the bowl instead of clinging to the cubes.
  • Turn the tofu halfway through roasting or one side will stay pale and soft while the other gets all the color.
  • If you skip the sesame oil, the dish loses that nutty finish that makes people ask what the secret ingredient is.
03 -
  • Use the firmest tofu you can find and press it twice if you have time, the drier it is, the better it crisps.
  • Line your baking sheet well because the maple syrup in the marinade will caramelize and stick if you skip the parchment.
  • Taste the marinade before adding the tofu and adjust the sweetness or saltiness to your liking, it should be bold and balanced.

Go Back