Miso-Ginger Glazed Tofu & Vegetable Bowls

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A vibrant, protein-packed bowl with crispy tofu and a glossy miso-ginger glaze. This Japanese-inspired one-pot recipe (high-protein, vegetarian), ready in about 45 minutes, pairs firm tofu, extra-virgin olive oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, 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
• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp, minced fresh ginger
• 3 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 4 oz baby bok choy
• 1 cup, julienned carrots
• 2 cups, cooked sushi rice
• 1 tbsp sesame seeds

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Instructions

1. Step 1: Press tofu for 15 minutes, then cut into 1/2-inch cubes. Toss with 1 tbsp olive oil and 1/4 tsp salt, spreading in a single layer on a parchment-lined baking sheet.
2. Step 2: Bake at 425°F for 20 minutes, flipping halfway, until golden and crisp at edges.
3. Step 3: Whisk miso paste, rice vinegar, maple syrup, and 2 tbsp water until smooth. Heat remaining 1 tbsp olive oil in a skillet over medium heat, add ginger, and cook 1 minute until fragrant.
4. Step 4: Stir in miso glaze and simmer 2 minutes until glossy and thickened, then add bok choy and carrots. Cook 4 minutes until vegetables are tender-crisp.
5. Step 5: Gently fold cooked rice into vegetable mixture, then top with baked tofu and toasted sesame seeds.