Miso Chilli Crispy Tofu
Why this recipe works
- Crisp edges without frying: Cornflour and a hot baking tray help the tofu roast into golden, craggy pieces with crisp edges.
- Deep savoury glaze: White miso, soy sauce and toasted sesame oil build a rounded umami base, while rice vinegar and sugar keep the sauce balanced.
- Practical weeknight timing: Most of the cooking happens in the oven, leaving enough time to whisk and warm the sauce while the tofu bakes.
Get the most out of this recipe
Adjust the heat
- For less heat: Start with fewer chilli flakes and taste the warmed sauce before adding more.
- For more heat: Increase the chilli flakes gradually, or finish with a little chilli oil just before serving.
- Keep the glaze balanced: If the sauce tastes too sharp or fiery, a little extra sweetness can round out the heat without dulling the savoury flavour.
Texture tips
- Dry the tofu well: Removing surface moisture before coating helps the cornflour cling and gives the tofu a better crisp finish.
- Use a single layer: Spread the tofu out on the hot tray so the pieces roast rather than steam.
- Tear rather than cube: Craggy torn edges create more surface area for crisping and for catching the glaze.
Make-ahead tips
- Best for preparing ahead: For the best texture, keep the baked tofu and sauce separate until just before serving.
- Reheat in the oven: Reheat leftovers in a 200°C (390°F) oven until piping hot; the tofu will be softer but the flavour remains strong.
- Best served fresh: The tofu is at its crispest shortly after baking, before it sits in the glaze for too long.
Ingredient notes
- Choose firm tofu: Firm tofu holds its shape well when torn, coated and tossed through the sticky sauce.
- Use white miso for a gentler glaze: White miso brings mellow sweetness and savoury depth without making the sauce too intense.
- Balance the vinegar: Rice vinegar gives a softer tang; white wine vinegar works too, but tastes slightly sharper.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F) and set a baking tray inside to heat up. Drain the tofu, pat it dry, then tear into bite-sized, craggy pieces. Slice the spring onion thinly and set aside.
- Put the tofu in a mixing bowl and sprinkle over the cornflour. Toss until every piece is well coated and no dry patches remain. Drizzle over 1 tbsp of the toasted sesame oil and toss again.
- Carefully tip the tofu onto the hot tray and spread out in a single layer. Bake for 20 to 25 minutes, turning once halfway, until deeply golden and crisp at the edges. Keep an eye on smaller pieces so they do not over-brown.
- While the tofu bakes, whisk the white miso, light soy sauce, rice vinegar, caster sugar, chilli flakes and water in a small saucepan until smooth. Warm over a medium heat for 2 to 3 minutes, whisking, until glossy and slightly thickened. Take off the heat and whisk in the remaining 1 tbsp toasted sesame oil.
- Add the baked tofu to the saucepan and toss gently until every piece is coated in the sauce. Cook for 30 to 60 seconds just to cling the glaze to the tofu, then remove from the heat. Scatter over the spring onion to serve.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the crispest tofu, dry it thoroughly before coating, and make sure the pieces are spaced out on the tray so they roast rather than steam.
- If you prefer a milder heat, start with half the chilli flakes, then add more to taste once the sauce is warmed.
- If serving vulnerable groups, ensure the tofu is piping hot all the way through before serving.
Substitutions
- Replace rice vinegar with white wine vinegar for a slightly sharper tang.
- Replace caster sugar with maple syrup for a rounder sweetness.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container for up to 3 days. Reheat in a 200°C (390°F) oven for 8 to 10 minutes until piping hot; the tofu will be less crisp but still tasty.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 3 servings
- Total time: 40min (15min active)
- Difficulty: Easy
- Cuisine: Chinese
-
Allergens:
Sesame Soybeans
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Chicken Fried Rice
Chicken fried rice with egg, peas and spring onion
Air Fryer Sesame Chicken
Crispy air-fried chicken in a glossy sesame sauce.
Air Fryer Orange Chicken
Crispy air fryer orange chicken tossed in a sticky sauce.
Air Fryer Crispy Chilli Tofu
Crispy air fryer chilli tofu in a sticky sauce.
Cajun Blackened Chicken Thighs
Blackened Cajun chicken thighs finished with lemon
Air Fryer Thai Shrimp
Air-fried Thai shrimp with fish sauce, lime, and garlic.
Modern Briam with Quinoa
Roasted aubergine, courgette and potato served over quinoa
Bacalhau da Consoada (Salt Cod with Potatoes, Cabbage and Eggs)
Salt cod with potatoes, cabbage and eggs, finished with garlic oil
Tortelloni al Burro e Salvia (Pasta with Butter and Sage)
Tortelloni tossed with butter, sage and Parmesan
Hachee Met Rodekool (Dutch Beef and Onion Stew with Red Cabbage)
Dutch beef and onion stew served with red cabbage and potatoes
Sweet Potato Gyro Bowl
Gyro-style bowl with sweet potato, spiced lamb and pitta
Smoked Sardine Pasta
Smoked sardine pasta with lemon, garlic and parsley
Air Fryer Crispy Chilli Tofu
Crispy air fryer chilli tofu in a sticky sauce.
Air Fryer Tofu
Air-fried tofu tossed in soy, sesame, and spring onion.
Air Fryer Crispy Tofu
Extra-crispy tofu with a soy and hoisin glaze.
Sweet Soy Braised Tofu (Hong Shao Tofu)
Pan-fried tofu braised in a glossy sweet soy sauce
Gomae Spinach Grain Bowl with Sesame Dressing and Rice
Spinach gomae over rice with cucumber and spring onion
Air Fryer Crispy Chilli Chicken
Crispy air fryer chilli chicken tossed in a glossy sauce.
You might also like
Chettinad Chicken Curry
Peppery Chettinad chicken curry with coconut, tomato and curry leaves
Egg Curry (Anda Masala)
Egg curry in a spiced tomato and onion gravy
Tarta de Tamarindo (Tamarind Tart with Lime)
Sweet pastry tart with tangy tamarind and lime filling
Hackbraten (German Meatloaf with Mustard Crust)
Beef and pork meatloaf with mustard crust and pan-juice gravy
Gigot d’Agneau Rôti à l’Ail
Leg of lamb roasted with garlic and rosemary.
Spaghetti alla Nerano (Courgette and Cheese Pasta)
Spaghetti with fried courgettes and melted cheese
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
T-fal Specialty Nonstick Handy Pot with Glass Lid 3 Quart
- Easy food release
- Dishwasher safe
- Not induction compatible
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
WMF Mini Saucepan 16 cm with Lid
- High-quality stainless steel
- Even heat distribution
- Higher price point
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
