Miso-Shiitake Mushroom Tofu

2 Aug

My husband has been on a mission to take his fitness to the next level, so I’ve been looking at protein packed recipes and for some reason, miso recipes have been grabbing my attention.  So in the spirit of simple and healthy, I whipped up some Miso-Shiitake Mushroom Tofu.

{Gina’s Take}

I like my tofu with a little bit of crunch, but you can prepare this dish one of two ways – with or without the cornstarch coating.  More crunchy – follow the directions I outline below.  If that’s less of a priority, just omit the cornstarch, season the tofu with black pepper, and cook as directed.

Given that the tofu has a high water content, always be cautions when adding it to the heated oil in the pan as it may splatter.

Miso paste – if you’ve never experimented with it before, Miso paste comes in a tub and can usually be found next to the tofu in the refrigerated section of your grocer.  It comes in varying degrees of sweet and savoriness and ranges of colors from yellow to white to red.  I used Kyoto White with great results, but if you need a starting point, check out this link for a quick break down.

If you don’t have Marsala wine on hand or want to omit it all together, just replace it with water and you’ll be good to go.

{Pretty Little Tip}

When I use tofu, I plan ahead. The secret to good tofu is removing all of the water, so I typically take the tofu, cut it in half width-wise, and press it between two plates, weighing it down with some jars.  I’ll then leave it in the fridge overnight letting the weight of the plate and jars squeeze out the water.

{Carved bowls featured were sweetly provided by AC Ceramics}

Miso-Shiitake Mushroom Tofu


  • 1 package (12-14 oz) extra firm tofu, rinsed, pressed, drained, and cut in to cubes
  • 3 Tablespoons of cornstarch
  • Black pepper, to taste
  • 3 Tablespoons peanut or canola oil, divided
  • 1/8 cup water
  • 1/8 cup sweet marsala wine
  • 1 tablespoon white miso paste
  • 1 bunch scallions, sliced and divided
  • 1/2 pound shiitake mushrooms, sliced


    Cook the tofu:
  1. In a bowl or ziplock bag, add tofu cubes, cornstarch, and black pepper and mix/shake to evenly coat the tofu.
  2. Heat 2 Tablespoons of oil over medium high heat in a skillet large enough to accommodate a single layer of tofu, and add coated tofu to the pan. Cook tofu for 2-3 minutes on each side until crispy. Once crispy, transfer tofu to a plate and set aside.
  3. Miso and Mushrooms:
  4. In a small bowl, combine water, Marsala, and miso and whisk together. Set aside.
  5. Meanwhile, reduce heat in the pan to medium and add the remaining 1 Tablespoon of oil. Once oil is warmed, add all but 2 Tablespoons of the scallions, and sauté until they start to soften.
  6. Then stir in mushrooms and cook until they start to brown and are tender.
  7. Add the miso mixture & simmer for about 30 seconds until warmed.
  8. Remove from heat, toss the mushrooms and cooked tofu together, garnish with remaining scallions, and serve immediately.

{Recipe inspiration from Food & Wine}

4 Responses to “Miso-Shiitake Mushroom Tofu”

  1. Thalia @ butter and brioche August 3, 2014 at 5:32 am #

    this is definitely a protein packed dish! will be recreating it for my vegetarian household.. but with the crunch!

  2. Virginia Mabry September 29, 2014 at 12:14 am #

    This is a nice dish to make during the week for me because it takes no time at all to make, which I love! I forgot to cut the tofu in half to drain it, so it wasn’t as crispy as I’d like, but it was still good.

  3. Sarah Stark January 7, 2015 at 11:36 pm #

    After seeing this recipe I started looking for a place that sold shiitake mushrooms for a reasonable price. I ended up at http://wholeearthharvest.com. They have good deals and all the mushrooms they sell are organic and fresh when delivered. I can’t wait to try this dish. Thank you so much and keep up the good work!

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