Miso-Glazed Black Bean Tofu Stir-Fry

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Silken tofu caramelized in a savory-sweet miso-black bean glaze, served over jasmine rice with snap peas and carrots. This Japanese-inspired one-pot recipe (vegan, gluten-free), ready in about 35 minutes, pairs firm tofu, white miso paste, black bean paste 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 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.

Ingredients

• 14 oz firm tofu
• 1 tbsp white miso paste
• 1 tsp black bean paste
• 1 tbsp low-sodium soy sauce
• 1 tsp maple syrup
• 1 medium carrots
• 1 cup snap peas
• 1 cup jasmine rice
• 1/2 tsp sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1/2-inch cubes and pan-fry in 1 tsp sesame oil over medium-high heat for 3-4 minutes per side until golden brown. Remove and set aside.
2. Step 2: Whisk together 1 tbsp miso paste, 1 tsp black bean paste, 1 tbsp soy sauce, and 1 tsp maple syrup in a small bowl. Slice carrots into thin matchsticks and cut snap peas in half.
3. Step 3: Heat remaining 1/2 tsp sesame oil in a wok over high heat. Stir-fry carrots and snap peas for 2 minutes until crisp-tender. Return tofu to the wok, pour miso sauce over everything, and toss for 1 minute until sauce thickens and coats the tofu. Serve over cooked jasmine rice.