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Grilled Tofu With Miso (Tofu Dengaku)

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This classic vegan dish, known as Tofu Dengaku, brings the sophisticated flavours of a Japanese izakaya into your own kitchen. Firm tofu is lightly grilled to create a delicate crust before being smothered in a rich, savoury-sweet glaze made from red miso and sake. The result is a beautifully balanced snack that offers a deep umami punch, further enhanced by a final flourish of toasted sesame seeds for added texture.

Perfect as a light starter or as part of a larger plant-based spread, these miso-glazed tofu skewers are both healthy and satisfying. By using the microwave to quickly firm up the tofu, you can achieve a professional texture in minutes rather than hours. Serve these skewers warm for an elegant appetizer that perfectly complements a simple bowl of steamed rice or pickled vegetables.

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Ingredients for Grilled Tofu With Miso (Tofu Dengaku)

  • 1 (14-to 450g ) block firm tofu, drained

  • 70g red (dark) miso

  • 2 tablespoons sugar

  • 2 tablespoons sake, dry Sherry, or dry white wine

  • 1 teaspoon sesame seeds, toasted

  • Equipment: 12 two-pronged wooden picks or 24 (2 1/2-to 3 1/2-inch) straight wooden picks

How to make Grilled Tofu With Miso (Tofu Dengaku)

Pat tofu dry with paper towels, then wrap in fresh paper towels and put in a microwave-safe dish (see cooks' note, below). Microwave at high power 30 seconds. Pour off any liquid and wrap tofu in fresh paper towels. Microwave 1 or 2 more times for 30 seconds each time, pouring off any liquid, until tofu feels firmer.

Preheat grill.

Stir together miso, sugar, and sake in a small saucepan. (If miso mixture is very thick, stir in 1 tablespoon water.) Cook over medium-high heat, stirring, until bubbling, glossy, and the consistency of ketchup, 1 to 3 minutes.

Cut tofu in half horizontally and arrange, cut sides up, on a cutting board. Cut each half into 6 squares (pieces might not be perfectly square).

Arrange tofu on a foil-lined grill pan, cut sides up, and grill about 2 inches from heat until a crust just forms, 1 to 2 minutes. Remove from oven and spread crusted side of each square with about 3/4 teaspoons miso mixture. Grill until tops are just bubbling and starting to colour, 1 to 2 minutes. Transfer to a plate. Skewer each square with 1 two-pronged pick or 2 parallel straight picks. Sprinkle with seeds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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