Miso-Ginger Tofu Stir-Fry with Bok Choy
A quick, umami-packed vegetarian stir-fry featuring crispy tofu, fresh bok choy, and a savory miso-ginger sauce that’s ready in 20 minutes. This japanese-inspired quick meals (vegetarian) ready in about 27 minutes pairs block firm tofu, soy sauce, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 block firm tofu
- 3 tbsp soy sauce
- 2 tbsp white miso paste
- 1 tbsp, minced fresh ginger
- 1 bunch, chopped bok choy
- 1 tbsp sesame oil
- 2 cloves, minced garlic
- 1 tbsp rice vinegar
- 1 tsp cornstarch
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tsp cornstarch until evenly coated.
- Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat; add tofu and cook for 4-5 minutes per side until golden brown and crispy.
- Step 3: Remove tofu and set aside. In the same skillet, add 2 minced garlic cloves and 1 tbsp minced ginger; stir for 30 seconds until fragrant.
- Step 4: Whisk 3 tbsp soy sauce, 2 tbsp white miso paste, and 1 tbsp rice vinegar in a small bowl; pour into skillet and bring to a simmer for 2 minutes until sauce thickens slightly.
- Step 5: Add 1 bunch chopped bok choy and return tofu to the skillet. Cook for 3-4 minutes until bok choy is tender-crisp and sauce coats everything evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Ginger Tofu Stir-Fry with Bok Choy take to make?
Total time is about 27 minutes (15 min prep + 12 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-Ginger Tofu Stir-Fry with 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 block firm tofu from drying out.
Can I substitute ingredients in Miso-Ginger Tofu Stir-Fry with 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-Ginger Tofu Stir-Fry with Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Ginger Tofu Stir-Fry with Bok Choy vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
So much better than takeout. We'll never order asian delivery again.
