Miso-Maple Glazed Tofu Ramen
Tofu gets a bad rap from people who've only ever had it bland and rubbery, which is fair because bad tofu is truly terrible. But when you press it, cube it, and glaze it with something sticky and sweet like miso-maple sauce, it transforms into these little caramelized cubes that are crispy on the outside and tender on the inside. The miso adds that umami depth, the maple brings sweetness without being cloying, and together they create this glaze that clings to everything and makes you want to lick the pan. Serving it over ramen noodles in a light broth turns this into a full meal that's satisfying without being heavy, and the kind of thing that might actually convert tofu skeptics. It's sweet, it's savory, it's a little bit sticky, and it's proof that tofu doesn't have to be boring if you're willing to put in a tiny bit of effort.
Maple meets the paste—tofu drowns in sweet dark gold—salt and sugar kiss.
Let Me Tell You...
I didn't eat tofu willingly until I was in my twenties, mostly because the only tofu I'd encountered as a kid was the kind that came in sad little cubes floating in miso soup at Japanese restaurants.
It was slippery and flavorless and had the texture of wet sponge, and I couldn't understand why anyone would choose to eat it on purpose.
Then I had crispy tofu at a vegan restaurant that a friend dragged me to, and it was so good I almost didn't believe it was the same ingredient.
It was golden and crispy on the outside, tender on the inside, and coated in this sweet-savory sauce that I would've eaten off a shoe if someone had offered it.
Dry tofu = crispy tofu.
I started experimenting with tofu at home, mostly because it's cheap and I was broke, and I learned that the secret to good tofu is getting rid of the water and giving it flavor.
I'd press it between towels with a heavy pan on top, cut it into cubes, and then toss it in cornstarch before frying it in a hot pan.
The cornstarch created this crispy coating that made the tofu taste almost like fried chicken, which felt like a revelation.
The glaze came later, after I'd been making crispy tofu for a while and wanted to try something new.
It creates a crispy crust that holds up to the glaze.
I had miso paste in my fridge that I'd bought for soup and never used, and maple syrup in the pantry because I'm the kind of person who buys pancake ingredients and then never makes pancakes.
I whisked them together with a little soy sauce and rice vinegar, and when I tasted it, I knew I was onto something.
I fried the tofu cubes until they were golden and crispy, then tossed them in the glaze while they were still hot.
The sauce clung to the tofu and caramelized slightly in the pan, turning into this sticky, glossy coating that looked almost too good to eat.
The heat caramelizes the sugars and makes it stick.
I served it over ramen noodles in a simple broth made with vegetable stock and a splash of soy sauce, and topped the whole thing with scallions and sesame seeds because I'm not an animal.
The first bite was everything I wanted.
The tofu was crispy and sweet with that deep, salty umami from the miso, and the noodles soaked up the glaze that had dripped into the broth.
It was the kind of meal that made me feel smug about being able to cook tofu well, and also made me wonder why I'd ever been scared of it in the first place.
Tofu isn't boring.
It's just waiting for you to give it a reason to be interesting.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 3 tablespoons white miso paste
- 3 tablespoons pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
- 4 cups vegetable broth (preferably low-sodium)
- 2 tablespoons vegetable oil
- 3 green onions, thinly sliced
- 1 tablespoon sesame seeds
- Salt and black pepper, to taste
Preparation
- Press the tofu by wrapping it in paper towels or a clean kitchen towel and placing a heavy object (like a pan or book) on top for 15 minutes to remove excess moisture. Cut the pressed tofu into 1-inch cubes.
- Place the cornstarch in a shallow bowl. Toss the tofu cubes in the cornstarch until evenly coated, shaking off any excess.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes in a single layer (work in batches if needed) and fry for 3-4 minutes per side, turning occasionally, until golden brown and crispy on all sides. Remove the tofu from the pan and set aside.
- In a small bowl, whisk together the miso paste, maple syrup, soy sauce, rice vinegar, and sesame oil until smooth.
- Return the crispy tofu to the skillet over medium heat. Pour the miso-maple glaze over the tofu and toss to coat evenly. Cook for 2-3 minutes, stirring frequently, until the glaze thickens and caramelizes slightly. Remove from heat.
- While the tofu cooks, bring the vegetable broth to a simmer in a medium pot over medium heat. Cook for 5 minutes. Taste and adjust seasoning with salt and black pepper as needed.
- Cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot broth over the noodles.
- Top each bowl with the miso-maple glazed tofu cubes, sliced green onions, and sesame seeds.
- Serve immediately while the tofu is still warm and sticky.