Tofu Dengaku Grilled Miso Tofu

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Tofu dengaku is a classic Japanese preparation where slabs of extra-firm tofu are grilled until lightly charred, then coated with a sweet-savory white miso glaze called den miso. The contrast between the smoky exterior and creamy interior, finished with toasted sesame seeds, makes this an elegant appetizer or light main course.

Nutrition Facts

Per serving (estimated)

• 230 kcalCalories
• 11 gFat
• 1.5 gSaturated Fat
• 16 gCarbs
• 2 gFiber
• 10 gSugar
• 16 gProtein
• 620 mgSodium
• 350 mgPotassium
• 220 mgCalcium
• 3 mgIron
• 1 mgVitamin C
• 10 mcgVitamin A

Ingredients

For the Tofu

• 2 blocks (14 oz / 400 g each) extra-firm tofu
• 2 tablespoons neutral oil (such as canola or grapeseed)
• 8 bamboo skewers, soaked in water for 20 minutes

For the Den Miso Glaze

• 1/3 cup (80 g) white miso (saikyo miso preferred)
• 3 tablespoons mirin
• 2 tablespoons sake
• 2 tablespoons granulated sugar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil

For Garnish

• 1 tablespoon toasted sesame seeds
• 2 scallions, thinly sliced
• 1/4 teaspoon shichimi togarashi (optional)

Directions

1. Drain the tofu and wrap each block in a clean kitchen towel; place on a tray, set a heavy pan on top, and press for 15 minutes to remove excess moisture.
2. While the tofu presses, make the den miso glaze: combine the white miso, mirin, sake, sugar, soy sauce, and sesame oil in a small saucepan over medium heat.
3. Stir the glaze constantly for 3 to 4 minutes until smooth, glossy, and thick enough to coat the back of a spoon; remove from heat and let cool slightly.
4. Slice each pressed tofu block in half horizontally, then cut each half into 2 rectangles, giving you 8 equal pieces about 1 inch thick.
5. Thread each tofu piece onto a soaked bamboo skewer through the flat side, then brush all surfaces lightly with neutral oil.
6. Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C); cook the skewers for 2 to 3 minutes per side until golden with visible grill marks.
7. Transfer the grilled tofu to a parchment-lined baking sheet and spoon or brush a generous layer of den miso glaze over the top of each piece.
8. Broil 4 to 6 inches from the heating element for 2 to 3 minutes, watching carefully, until the glaze bubbles and lightly caramelizes at the edges.
9. Sprinkle with toasted sesame seeds, sliced scallions, and a pinch of shichimi togarashi if desired; serve hot with steamed rice or as part of a larger Japanese meal.

Cook’s Notes

• Saikyo miso (white miso) gives the traditional sweet, mellow glaze; substitute with yellow shiro miso or a mix of red and white miso for a deeper, saltier flavor.
• Do not skip pressing the tofu — well-drained tofu grills without sticking, holds its shape on the skewer, and develops better char.
• Watch the broiler closely: the sugar in the glaze can scorch within seconds, so position the rack 4 to 6 inches from the heat.
• For a vegan version, confirm your miso is made without bonito or other fish-based ingredients (most pure saikyo miso is naturally vegan).
• Serve alongside rice, a small bowl of miso soup, and pickled vegetables for a complete traditional Japanese meal.

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