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Prepare the Tofu: Slice the tofu in half lengthwise or score the surface if making tofu steaks. Place the tofu in an airtight container with a lid.
Prepare the Marinade: In a blender, combine the vegetable broth, tamari, miso, apple cider vinegar, mustard, black pepper, coriander, paprika, garlic powder, and onion powder. Blend until smooth and fully incorporated.
Heat the Marinade: Transfer the blended mixture to a medium saucepan and gently heat until warmed through.
Marinate the Tofu: Pour the warmed miso marinade over the tofu, ensuring it’s evenly coated. Refrigerate for at least 6 hours, preferably overnight. Flip the tofu after about 4 hours to ensure even marination.
Cook the Tofu: When ready to cook, remove the tofu from the marinade. Using your fingers, scrape the excess marinade from the surface back into the container. Then cut the tofu into bite-sized pieces, tofu steaks, or your desired shape. Return the marinade to a saucepan, heat it through, and add chopped greens or vegetables. Cook the tofu in the warmed marinade.
Thicken the Sauce (Optional): For a thicker sauce, dissolve 2 teaspoons of cornstarch in water and stir it into the heated marinade until it thickens.