Tofu Miso Triangles

This is an incredibly easy marinade which imparts an authentically Japanese flavour. The perfect accompaniment to home made sushi and tempura. Neither of which are particularly easy and straightforward so it’s good that the tofu is. All are, however, sublime especially accompanied by the Japanese holy trinity of soya sauce, wasabi and pickled ginger.


  • 1 x 400g block tofu, well-pressed
  • 3 tbsps sweet white miso
  • 2 tbsps mirin
  • 1 tsp soy sauce

To serve:

  • 1 tbsp sesame seeds
  • 2 spring onions


Mix the marinade ingredients together in a small saucepan; the miso, mirin and soy sauce, and warm gently on the stove. Alternatively, place in the microwave for 20 secs and stir together. This step isn’t essential but helps everything to mix well together.

Remove the tofu from the press and cut in half width-ways so you have 2 thin slabs. Cut each slab in half and then each half into triangles. Lay the triangles flat in the marinade, it’s quite thick so you might need to turn the triangles over a few times to ensure they are well coated. Cover and leave in the fridge for at least 30 mins. You can leave for longer if you have time, even overnight, it will just infuse the flavours even more.

Heat a small amount of rapeseed or other unflavoured oil in a shallow frying pan. Add the marinated triangles a batch at a time, the marinade will stick to them so watch to make sure they don’t burn on the outside. You want the coating to be crispy and caramelised so allow the triangles to colour before flipping them over. Remove from the pan and drain on kitchen paper.

These tasty tofu triangles will keep their shape and be good to bite. You can add them to a noodle dish at the end, along with sesame seeds and chopped spring onion.

This tofu is also delicious served cold the next day in a salad or wrap with an Asian twist. For example, add 1/2 tsp sesame oil to hummus and serve in a wrap with shredded lettuce, spring onions, cucumber sticks, chopped cashews and a splash of Tamari.