Miso Tofu with Mushrooms (Vegan)

Here is another quickie to ensure that one eats properly during busy times. Mild, sweet, salty, and savoury, this warm and silky dish is perfect with steamed rice and vegetables. The tofu and miso combined with brown rice (as I like to serve it) provide a hearty protein + complex carbohydrate punch to replenish your energy and satisfy your spirit.

Please note that this is a salty dish and is best served with a bed of rice, not as a bowl of stew by itself. While this recipe is great for most people, I do not recommend it for persons limiting sodium intake nor for people avoiding gluten. All miso and soy sauces are made using grains, and most of them using wheat and/or barley. But if you can find gluten-free varieties of these products then, by all means, proceed!


 Miso Tofu with Mushrooms (Vegan)

Adapted from Cooking With Dog

Serves: 4
Time: 25 min

  • 700 g traditional or soft tofu
  • 1/3 cup your choice of miso paste
  • 1 Tbsp soy sauce
  • 1 Tbsp mirin
  • 1/2 tsp sugar (optional)
  • 1/8 tsp red chili powder (optional)
  • 1/2 cup water
  • 2 Tbsp oil
  • 2 cloves garlic, minced
  • 1 tsp freshly grated ginger (or 1/2 tsp powdered ginger)
  • 10 button or crimini mushrooms, cleaned and sliced
  • 1/4 cup sake
  • 4-5 stalks young green onion, sliced thinly


  1. Open and carefully drain the package of tofu. Remove the tofu and place it on top of a few paper towels on a plate. Put more paper towel on top of the tofu. Let the excess liquid absorb into the paper towels for 5 minutes.

Drying tofu with paper towel
Another plate on the top works, too, if your tofu is not too soft.

  1.  Gently cut the tofu into small cubes. Set aside.
  1. In a bowl, thoroughly mix the miso paste with the soy sauce, mirin, sugar, red chili, and water. Set aside.
  1. In a large skillet or wok over medium heat, stir-fry the garlic, ginger, and mushrooms in the oil for 3-4 minutes, until softened.

Pan-frying mushrooms
A fun alternative: use a mix of shiitake, oyster, and enoki mushrooms.

  1. Deglaze the pan using the sake. I highly recommend not putting your face too close, as this temporarily generates some wicked strong alcohol fumes. Continue to stir until the volume of the liquid has reduced to half of its original volume.
  1. Stir in the miso mixture, mixing well.

Miso and mushrooms coming together
I don’t think you’re ready for this umami.

  1. Carefully fold the tofu cubes into the sauce in the skillet/wok. Let the sauce come back up to a gentle boil, then turn down the heat to medium-low. Leave the tofu to cook, uncovered, for 7-8 minutes.

Simmering the tofu
If you end up breaking a few cubes, it’s ok.

  1. Serve the miso tofu topped with the sliced green onion. Consume with hot rice and a steamed vegetable such as spinach, gai lan, broccoli, or bok choy.

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