Miso-Glazed Sesame Tofu with Bok Choy
Crispy tofu glazed with savory-sweet miso sauce, paired with tender bok choy in a sesame-ginger broth. This japanese-inspired vegetarian (vegan-friendly, gluten-free) ready in about 30 minutes pairs pressed and cubed 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 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, pressed and cubed firm tofu
- 3 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp sesame oil
- 2 cloves, minced garlic
- 1 tsp, grated ginger
- 2 heads, chopped bok choy
- 2 tbsp soy sauce
- 1 cup vegetable broth
Instructions
- Step 1: Whisk together 3 tbsp white miso paste, 1 tbsp maple syrup, 1 tsp rice vinegar, 1 tsp sesame oil, and 1 tbsp water until smooth. Set aside.
- Step 2: Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 8 minutes, turning occasionally, until golden brown on all sides.
- Step 3: Push tofu to one side of the skillet. Add 2 minced garlic cloves and 1 tsp grated ginger to the oil, sautéing for 30 seconds until fragrant.
- Step 4: Stir in 2 tbsp soy sauce, 1 cup vegetable broth, and the miso glaze. Bring to a simmer and cook for 2 minutes until sauce thickens slightly. Add 2 chopped bok choy heads and cook for 3-4 minutes until tender but still crisp.
- Step 5: Serve immediately, spooning sauce over tofu and bok choy.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Sesame Tofu with 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 Sesame Tofu 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Miso-Glazed Sesame Tofu 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-Glazed Sesame Tofu 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-Glazed Sesame Tofu with Bok Choy vegan-friendly?
Yes — this recipe is tagged vegan-friendly, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
This has become our go-to vegetarian dish. We make it weekly.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
