Low-Heat Miso-Glazed Tofu with Bok Choy and Sesame

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tofu glazed with miso paste and simmered gently with bok choy for a savory, umami-packed dish. This japanese-inspired vegetarian (vegetarian, gluten-free) ready in about 30 minutes pairs pressed and cubed firm tofu, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 3.8 (9 ratings) Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 280 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil until smooth.
  2. Step 2: Heat 1 tbsp sesame oil in a skillet over low heat. Add 14 oz cubed tofu and cook for 5 minutes, turning to brown lightly on all sides.
  3. Step 3: Stir in 2 cups trimmed bok choy and 1/2 cup vegetable broth, then add the miso mixture. Simmer uncovered for 10 minutes, stirring occasionally.
  4. Step 4: In a small bowl, mix 1 tsp cornstarch with 2 tbsp water. Stir into the skillet to thicken the sauce. Cook for 2 more minutes.
  5. Step 5: Sprinkle with 1 tsp sesame seeds and serve over rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Frequently asked questions

How long does Low-Heat Miso-Glazed Tofu with Bok Choy and Sesame take to make?

Total time is about 30 minutes (15 min prep + 15 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 Low-Heat Miso-Glazed Tofu with Bok Choy and Sesame?

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 pressed and cubed firm tofu from drying out.

Can I substitute ingredients in Low-Heat Miso-Glazed Tofu with Bok Choy and Sesame?

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 Low-Heat Miso-Glazed Tofu with Bok Choy and Sesame 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 Low-Heat Miso-Glazed Tofu with Bok Choy and Sesame vegetarian?

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

What others are saying

Related recipes