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Photo of Sticky miso tofu with shredded vegetable salad by WW

Sticky miso tofu with shredded vegetable salad

Total Time
35 min
25 min
10 min
Tofu is versatile because it takes on the flavours it is cooked with. These sticky miso tofu kebabs are full of fresh ginger, white miso, sweet honey and Japanese mirin flavours.


Fresh ginger

2 tsp, finely grated

Miso paste

1 tbs, white


1 tbs

Mirin seasoning

1 tbs, seasoning

Firm tofu

350 g, high-protein, cut into 24 even pieces

Lime juice

2 tbs

Rice bran oil

1 tbs

Sesame oil

¼ tsp

Mixed salad leaves

80 g, baby leaf variety

Snow peas

150 g, thinly sliced


1 large, cut into matchsticks

White radish

4 individual, cut into matchsticks

Green shallot(s)

2 individual, thinly sliced diagonally

Sesame seeds

1 tsp, toasted

Oil spray

1 x 3 second spray(s)


  1. Combine ginger, miso paste, honey and mirin seasoning in a large shallow dish. Add tofu and turn to coat. Thread tofu onto 8 metal or wooden skewers (see notes).
  2. Lightly spray oil over a chargrill or barbecue on medium-high. Cook tofu skewers, turning once, for 5-7 minutes or until charred and warmed through.
  3. Meanwhile, combine juice and oils in a large bowl. Add salad mix, snow pea, carrot and radish. Toss to combine. Divide among plates. Top with skewers and sprinkle with shallot and seeds.


TIP: Toast sesame seeds in a small dry frying pan over medium heat. Cook, stirring, until golden and fragrant. Remove from pan. Soak wooden skewers in water for 10 minutes so they don’t burn.