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Shallot-Marinated Tofu with Miso Dipping Sauce

Extra-firm tofu, cooked until crisp, can be a satisfying substitute for meat. For a complete meal, pair it with a serving of whole grains and a fruit or vegetable, as pictured here with quinoa and avocado.

  • servings: 4




  • 1 container extra-firm tofu
  • 3 tablespoons lemon juice
  • 1 1/2 teaspoons grated lemon zest
  • 3 tablespoons orange juice
  • 3 tablespoons grapeseed oil
  • 3 thinly sliced shallots
  • 2 tablespoons finely shredded cilantro
  • 1 teaspoon Dijon mustard
  • Salt and pepper

For the Miso Dipping Sauce

  • 1/4 cup orange juice
  • 1 tablespoon miso
  • 2 tablespoons grapeseed oil
  • 1 teaspoon grated ginger
  • 1 teaspoon grated garlic
  • 1 teaspoon rice vinegar
  • 1/4 teaspoon kosher salt


  1. Step 1

    Slice tofu into 1/2-inch pieces. Place a double layer of paper towels on a baking sheet, and arrange tofu on towels. Top with double layer of paper towels and a baking sheet. Weight down with a few cans for 20 minutes.

  2. Step 2

    Whisk together lemon juice, grated lemon zest, orange juice, grapeseed oil, thinly sliced shallots, finely shredded cilantro, and Dijon mustard. Season with salt and pepper.

  3. Step 3

    Transfer tofu to a baking dish, and pour marinade over top. Refrigerate for 1 hour.

  4. Step 4

    Remove tofu, scraping off excess marinade, and set marinade aside. Heat a nonstick pan over medium heat. Add tofu in a single layer and cook until crisp, about 6 minutes. Turn and cook the other side, 3 minutes more. Remove from pan.

  5. Step 5

    Add shallots and remaining marinade to the pan. Simmer until shallots are tender, about 6 minutes. Spoon over tofu and serve immediately with miso dipping sauce.

  6. Step 6

    Miso Dipping Sauce: Whisk together orange juice, miso, grapeseed oil, grated ginger, grated garlic, rice vinegar, and kosher salt.

Body+Soul, April 2010