Tofu Dengaku With Celery Root Puree

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Tofu dengaku is a Japanese preparation where firm tofu gets glazed in miso and grilled until caramelized. Served over celery root puree, it makes a restaurant-quality plate at home.

Crispy Tofu Meets Creamy Puree

When you press the tofu properly and broil it until it’s golden and bubbling, you create different textures that make this dish work – the crispy, caramelized exterior gives way to a tender center that soaks up the savory miso glaze really well. Meanwhile, the celery root puree gives you a silky, earthy base that pairs nicely with the tofu’s umami-rich coating. The miso paste gets deeper as it broils, building complex flavors that wouldn’t happen if you’d skipped the second broil. This mix of textures and tastes – crispy against creamy, savory against subtle sweetness – makes simple ingredients memorable on your plate. Using a tofu maker set* ensures your tofu is pressed to the ideal consistency before cooking, giving you better control over the final texture of this dish.

Vegan Staples and Pantry Items

This recipe combines two complementary dishes that showcase plant-based proteins and vegetables. The celery root puree provides a creamy, earthy base, while the tofu dengaku offers a savory-sweet glazed protein with a slightly crispy exterior. Together, they create a balanced vegan main course that highlights the versatility of common pantry staples. A tofu press* helps ensure your tofu is properly drained before cooking, resulting in better texture and improved absorption of the dengaku glaze.

When selecting ingredients for this recipe, make sure the tofu is extra-firm or firm to keep its structure during pressing and broiling. The choice between rice milk and soymilk depends on dietary preferences and how creamy you want the puree. White miso paste should be stored in the refrigerator after opening to keep it fresh. Fresh celery root should be firm without soft spots, and the soy margarine should be vegan-certified to keep the recipe vegan. Measure and prepare all ingredients before beginning for smooth execution.

Pressing Tofu Removes Excess Moisture

Begin by preparing the celery root puree, which pairs well with this dish. Cover 2 large celery roots, peeled and cut into 1-inch chunks (3 lb.), with water in a large saucepan and bring to a boil. Reduce the heat to medium and simmer for 25 to 30 minutes until the celery root is very tender. Drain the cooked celery root and transfer it to a food processor. Add 2 tablespoons of soy margarine and 1/4 cup plain rice milk or soymilk, then puree until smooth. Season with salt and pepper to taste, and set aside.

While the celery root cooks, prepare the tofu dengaku by removing excess moisture from a 16-ounce package of firm or extra-firm tofu. Place the drained tofu on a plate lined with 3 layers of paper towels, then top with 3 more paper towels and a second plate. Weight it down with 3 or 4 canned goods and let stand for 7 minutes. Change the paper towels and let stand for 8 minutes more to drain completely. Cut the tofu block in half crosswise to make 2 large slabs, then halve each slab diagonally to create 4 triangles.

Preheat the oven to broil and line a baking sheet with foil, shiny side up, then spray with cooking spray. Place the tofu triangles on the prepared sheet and broil for 5 to 7 minutes until the tofu begins to brown. Meanwhile, whisk together 1 tablespoon white miso paste, 1/2 teaspoon agave nectar, 1/4 teaspoon cracked black pepper, and 1 teaspoon warm water in a small bowl. Spread the miso glaze over the tofu and broil for 3 minutes more until the glaze is dark and bubbly. Serve the tofu dengaku alongside the celery root puree.

Try Different Miso Varieties

The miso glaze you’ve just made adds savory depth to the tofu dengaku, but experiment with different miso varieties to discover new flavor profiles. White miso offers a milder, slightly sweet taste, while red miso delivers earthier, more robust flavors. Barley miso provides a unique nuttiness that complements the tofu beautifully. Start by substituting equal amounts in the glaze recipe, whisking thoroughly to combine. Each variety changes the dish differently, so taste as you adjust seasonings. You’ll quickly find your preferred balance.

Pair With Steamed Bok Choy

While you’re broiling that miso-glazed tofu, steamed bok choy is a side vegetable that rounds out your plate with fresh, tender greens and a mild flavor that complements the rich, savory dengaku. Simply trim the base, rinse thoroughly, and steam for five to seven minutes until the leaves wilt slightly but the stems stay crisp. This timing works perfectly alongside your tofu’s final broil cycle. The bok choy’s subtle earthiness balances the umami-packed miso glaze nicely, while its tender texture contrasts well with the tofu’s firmer exterior. Serve everything together for a complete, nutritious meal.

Final Thoughts

Once you’ve got your bok choy steaming and your tofu glazed to perfection, you’ve created a dish that brings together textures, flavors, and nutrition in a satisfying way. The creamy celery root puree provides earthiness while the broiled tofu offers a caramelized exterior and tender interior. The miso glaze adds umami depth that works well with everything.