Bok Choy and Tofu Stir-Fry with Miso Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp bok choy and golden tofu simmered in a savory miso-tomato sauce, finished with fresh herbs for a balanced vegetarian meal. This japanese-inspired vegetarian (vegetarian) ready in about 30 minutes blends sesame oil, rice vinegar, miso paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 300 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 300 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add 1 block (14 oz) pressed and cubed firm tofu and cook for 4-5 minutes per side until golden brown. Set aside.
  2. Step 2: Add 1 tbsp sesame oil to the same skillet. Sauté 1 minced garlic clove and 1/2 inch grated ginger for 30 seconds until fragrant.
  3. Step 3: Add 3 cups chopped bok choy (stems first, then leaves) and stir-fry for 3-4 minutes until stems are tender but still crisp.
  4. Step 4: Whisk together 1 tbsp rice vinegar, 2 tbsp miso paste, 1 tbsp soy sauce, and 1 tsp sugar in a small bowl. Pour over bok choy and stir to coat. Return tofu to skillet and toss gently for 1 minute until heated through.

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Frequently asked questions

How long does Bok Choy and Tofu Stir-Fry with Miso Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Bok Choy and Tofu Stir-Fry with Miso Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Bok Choy and Tofu Stir-Fry with Miso Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Bok Choy and Tofu Stir-Fry with Miso Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Bok Choy and Tofu Stir-Fry with Miso Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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