Miso Topping


by: Jasmina

You don't have to deglaze the tofu to use this topping, but I do. I like this version with brown rice (the sauce is good on it, too) and a slaw of slivered napa cabbage tossed with lime juice and a few drops of toasted sesame oil. An Alsatian Pinot Blanc would be an interesting match with the miso.


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serves: 1

1/3 cup white (shiro) miso

2 tablespoons mirin

2 teaspoons grated fresh ginger

1 clove (plump) garlic minced or pressed

several good grinds from the peppermill

1 teaspoon roasted sesame oil

1 small splash of soy sauce, to taste

3 tablespoons mayonnaise

Nutrition Facts
Miso Topping

Servings Per Recipe: 1

Amount per Serving

Calories: 445

  • Total Fat: 24.8 g
  •     Saturated Fat: 3.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 11.5 mg
  • Sodium: 4067.3 mg
  • Total Carbs: 38.3 g
  •     Dietary Fiber: 5.1 g
  •     Sugars: 8.7 g
  • Protein: 12.2 g

how is this calculated?

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1.  Preheat the broiler. Mix everything for the sauce together by hand or in a food processor until smooth.

2.  Once you’ve seared your tofu, set the pieces on a pan, spread a mound of sauce over each piece, then broil until blistered, after a few minutes. Serve with an additional dab of sauce on each.

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