Miso-Glazed Black Bean Tofu with Bok Choy

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.

Sweet-savory miso glaze caramelizes over pan-seared tofu while bok choy steams to perfection. This Japanese-inspired one-pot recipe (vegetarian, gluten-free), ready in about 35 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 380 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.

Prep: 20 min Cook: 15 min Serves 2 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Pat dry with paper towels.
  2. Step 2: Whisk together 2 tbsp white miso paste, 1 tbsp maple syrup, and 1 tsp soy sauce in a small bowl until smooth.
  3. Step 3: Heat 1 tsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden brown and crisp-edged.
  4. Step 4: Pour miso glaze over tofu, stirring to coat evenly. Add 2 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Add 12 oz halved bok choy stems and leaves, cover, and steam for 5 minutes until tender-crisp.

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