Japanese Miso-Glazed Tofu and Vegetable Stir-Fry

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A savory Japanese stir-fry with firm tofu, broccoli, and shiitake mushrooms, glazed with rich miso sauce. This japanese-inspired vegetarian ready in about 35 minutes pairs block tofu, head broccoli, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

★ 4.4 (8 ratings) Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Press the tofu block for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp olive oil in a large skillet over medium-high heat, add the tofu, and cook for 3-4 minutes per side until the edges are golden brown and crispy. Tip: Use a non-stick skillet to prevent the tofu from sticking.
  2. Step 2: While the tofu cooks, prepare the vegetables: cut the broccoli into 1-inch florets and slice the shiitake mushrooms into 1/4-inch thick pieces. Add the broccoli and mushrooms to the skillet, stirring occasionally, and cook for 5-7 minutes until the broccoli is tender and the mushrooms are softened but still slightly chewy.
  3. Step 3: In a small bowl, whisk together 2 tbsp miso paste, 1 tbsp soy sauce, and 2 tbsp water to create a smooth glaze. Pour the glaze into the skillet, stir well to coat the tofu and vegetables, and simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Tip: If the sauce becomes too thick, add a splash of water to adjust consistency.
  4. Step 4: Serve the stir-fry immediately over 1 cup of steamed rice, ensuring each serving is evenly topped with the miso-glazed mixture. Tip: For extra flavor, add 1 tsp mirin (sweet rice wine) to the glaze if available.

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Frequently asked questions

How long does Japanese Miso-Glazed Tofu and Vegetable Stir-Fry take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Japanese Miso-Glazed Tofu and Vegetable Stir-Fry?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block tofu from drying out.

Can I substitute ingredients in Japanese Miso-Glazed Tofu and Vegetable Stir-Fry?

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 Japanese Miso-Glazed Tofu and Vegetable Stir-Fry 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.

What goes well with Japanese Miso-Glazed Tofu and Vegetable Stir-Fry?

Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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