Miso-Glazed Salmon with Crispy Tofu and Bok Choy
A restaurant-worthy Asian-inspired dish featuring tender salmon glazed in savory-sweet miso, with crispy tofu and tender bok choy cooked in one pan. This japanese-inspired one pot (gluten-free, high-protein) ready in about 30 minutes pairs (6 oz) skinless salmon fillets, heads, trimmed and halved bok choy, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 425 calories and feeds 4, 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
- 4 (6 oz) skinless salmon fillets
- 1 block (14 oz), pressed and cubed firm tofu
- 2 heads, trimmed and halved bok choy
- 3 tbsp white miso paste
- 2 tbsp maple syrup
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tbsp cornstarch
- 2 tbsp avocado oil
- 2 cloves, minced garlic
- 1 tsp sesame seeds
Instructions
- Step 1: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil until smooth.
- Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat. Add 1 tbsp cornstarch and 14 oz pressed tofu cubes, tossing to coat evenly. Cook for 5-6 minutes until golden and crisp on all sides, then transfer to a plate.
- Step 3: Add 2 minced garlic cloves to the same skillet and cook for 30 seconds until fragrant. Add 2 halved bok choy heads and 1/4 cup water, cover, and steam for 4 minutes until tender-crisp.
- Step 4: Return tofu to the skillet, add 4 (6 oz) salmon fillets skin-side down, and pour the miso glaze evenly over the top. Cook for 6-7 minutes, flipping once, until salmon is opaque and glaze is bubbly.
- Step 5: Garnish with 1 tsp sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Salmon with Crispy Tofu and Bok Choy take to make?
Total time is about 30 minutes (15 min prep + 15 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-Glazed Salmon with Crispy Tofu and 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Salmon with Crispy Tofu and 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-Glazed Salmon with Crispy Tofu and Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Glazed Salmon with Crispy Tofu and Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Simple and delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
