Miso-Baked Tofu with Sesame and Bok Choy
Crispy tofu glazed in a savory miso sauce, paired with tender bok choy for a balanced vegan meal. This japanese-inspired vegan (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.
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
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.
Frequently asked questions
How long does Miso-Baked Tofu with Sesame and Bok Choy take to make?
Total time is about 40 minutes (10 min prep + 30 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 Miso-Baked Tofu with Sesame and Bok Choy?
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 firm tofu from drying out.
Can I substitute ingredients in Miso-Baked Tofu with Sesame and Bok Choy?
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 Miso-Baked Tofu with Sesame and Bok Choy 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 Miso-Baked Tofu with Sesame and Bok Choy quick vegan?
Yes — this recipe is tagged quick vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Best tofu recipe I've tried. The miso-baked tofu with sesame and bok choy is a perfect vegan meal.
- ★★★★★
Loved it! So simple and packed with flavor. Will be making this weekly.
- ★★★★★
My whole family devoured this. The bok choy was tender and the sesame added such a nice crunch.
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