Miso-Chipotle Baked Tofu

Baked Tofu.jpg

Serves 2-3 (2 in our case we love to eat!)


  • 14 Oz. Extra Firm Tofu (extra firm is important)

  • 1 Tbsp. Sesame Oil

  • 3 Tbsp. Cornstarch

  • Sea Salt

  • Fresh Black Pepper

Miso-Chipotle Sauce

  • 1 Adobe Pepper + 1 Tsp. Adobo Sauce (or more to taste)

  • 1 Tbsp. Sesame Oil

  • 1 1/2 Tbsp. White Miso Paste

  • 1 1/2 Tbsp. Maple Syrup

  • 1 Large Garlic Clove, minced

  • Zest of 1 Lime + 1 1/2 Tbsp. Lime Juice

  • 1 Tbsp. Water


  1. Preheat oven to 400 degrees.

  2. Wrap the tofu with an absorbent towel. Set a heavy pan on top (I use my cast iron skillet) and allow it to press for 45 minutes to an hour.

  3. Meanwhile, combine all sauce ingredients in your blender or food processor until incorporated, taste and adjust to your liking by adding more chipotle or lime juice.

  4. Unwrap tofu and cut horizontally, then vertically to create cubes.

  5. In a large zip lock bag, gently combine the tofu with sesame oil, sea salt and fresh black pepper to taste.

  6. Follow with the cornstarch and gently toss everything together (tofu can crumble easily). You want to make sure the tofu is evenly coated with the cornstarch.

  7. Transfer tofu to a baking sheet lined with parchment paper or aluminum foil and bake for 18-20 minutes or until light golden brown, flipping half way for even baking.

  8. After baking transfer the tofu and sauce to a bowl and toss everything together. Serve immediately with rice and vegetables of your choice. Enjoy!