Miso-Baked Tofu with Sesame and Bok Choy

By AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy tofu glazed in a savory miso sauce, paired with tender bok choy for a balanced vegan meal. This Japanese-inspired vegan recipe (quick vegan), ready in about 40 minutes, pairs 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 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 "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: 10 min Cook: 30 min Serves 4 Japanese cuisine 295 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz firm tofu
3 tbsp white miso paste
2 tbsp rice vinegar
2 tbsp honey
1 tbsp sesame oil
2 heads bok choy
1 tbsp sesame seeds
1/2 tsp garlic powder
1/4 tsp ginger powder

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

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.
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.
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.
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.