By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
481 cal · 30 min
Japanese-Style Fried Tofu
Recipe GLPR097345761fd26a
Crispy pan-fried tofu cubes coated in a rich, umami-forward glaze made with white miso, ponzu, brown sugar, and honey, finished with wasabi and ginger heat. Served as a satisfying vegetarian main course with authentic Japanese flavors.
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Ingredients
1 pound extra firm tofu
1/4 cup shiro miso paste (white miso)
1/4 cup ponzu sauce
1/4 cup dark brown sugar
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons mirin
1 1/2 teaspoons wasabi paste
1 1/2 tablespoons ginger paste
4 cloves garlic, finely minced
Vegetable oil, for frying
Directions
Press the extra firm tofu between clean kitchen towels or paper towels to remove excess moisture. Cut the pressed tofu into 3/4-inch cubes.
In a small bowl, whisk together the shiro miso paste, ponzu sauce, dark brown sugar, honey, rice vinegar, and mirin until the sugar is dissolved and the mixture is smooth. Set aside.
Add the wasabi paste and ginger paste to the glaze mixture and stir until fully incorporated. Stir in the minced garlic and set the glaze aside.
Heat vegetable oil in a large skillet or wok over medium-high heat until shimmering, about 2 minutes.
Carefully add the tofu cubes to the hot oil in a single layer, working in batches if necessary. Fry for 3-4 minutes per side until golden brown and crispy on all edges, turning gently with a spatula.
Pour the prepared glaze over the fried tofu and gently toss to coat evenly. Cook for another 1-2 minutes, stirring carefully, until the glaze caramelizes and coats the tofu pieces.
Transfer the glazed tofu to a serving dish and serve immediately while warm.
Comments
Ponzu sauce, mirin, and miso paste are all available at Harris Teeter or Kroger, but wasabi and mirin together represent a minor Asian ingredient search that pushes past a standard Charlotte weeknight shop—budget a stop at an Asian market or the international aisle if your local grocer doesn't stock them. The dish itself is cheap: tofu and pantry staples run under $8 for two servings, and the 30-minute claim is honest for a skilled cook, though first-timers may add 10 minutes learning to fry tofu to the right crispness. The bigger caveat is that this is a same-night dish; fried tofu loses its texture by the next day, so plan it as dinner, not lunch prep.
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