Miso-Baked Tofu with Sesame and Bok Choy

By AislePrompt Editorial · ·

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Crispy tofu glazed in a savory miso sauce, paired with tender bok choy for a balanced vegan meal. This Japanese vegan recipe (quick vegan), ready in about 40 minutes, pairs firm tofu, white miso paste, and rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 295 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 "Build a week of meals around this recipe" 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: 10 min Cook: 30 min Serves 4 Japanese cuisine 295 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Line a baking sheet with parchment paper.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 2 tbsp honey, 1 tbsp sesame oil, 1/2 tsp garlic powder, and 1/4 tsp ginger powder until smooth.
  3. Step 3: Place 14 oz pressed tofu cubes in a bowl and pour miso mixture over, tossing to coat evenly. Spread on the baking sheet and sprinkle with 1 tbsp sesame seeds.
  4. Step 4: Bake for 25-30 minutes, flipping halfway, until golden brown. Meanwhile, trim 2 heads bok choy and cut into 2-inch pieces. Steam for 5 minutes until tender.

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