Miso-Glazed Black Bean Tofu Bowls

By AislePrompt Editorial · ·

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 drafted and published.

Silky tofu glazed in savory-sweet miso sauce, piled over fluffy rice with crisp-tossed bok choy for a satisfying plant-based meal. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 45 minutes, pairs firm tofu, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 25 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water. Cut into 1/2-inch cubes and pat dry. Whisk miso paste, maple syrup, rice vinegar, soy sauce, and minced garlic in a bowl until smooth.
  2. Step 2: Heat sesame oil in a non-stick skillet over medium heat. Add tofu cubes and cook undisturbed for 4 minutes until golden. Flip and cook 3 more minutes until crispy on all sides.
  3. Step 3: Pour miso glaze over tofu, stirring gently to coat. Cook for 2 more minutes until sauce thickens and clings to tofu. Remove from heat.
  4. Step 4: Cook rice according to package instructions. While rice cooks, stir-fry bok choy in a separate skillet with a splash of water for 3-4 minutes until vibrant green and tender-crisp.
  5. Step 5: Divide rice between bowls, top with miso-glazed tofu and bok choy. Sprinkle with sesame seeds.

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