Miso-Glazed Sweet Potato and Tofu Donburi

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

Tender sweet potatoes and tofu coated in savory miso glaze, served over warm sushi rice. This Japanese-inspired one-pot recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs sweet potatoes, firm tofu, white miso paste 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.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes sweet potatoes
• 1 block (14 oz), pressed and diced into 1/2-inch cubes firm tofu
• 3 tbsp white miso paste
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tbsp soy sauce
• 1/2 cup water
• 4 cups, cooked sushi rice
• 1/2 cup, sliced green onions
• 1/4 cup toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, whisk together miso paste, mirin, rice vinegar, soy sauce, and water until smooth.
2. Step 2: Heat a non-stick skillet over medium heat. Add diced sweet potatoes and cook for 8 minutes, stirring occasionally, until slightly tender. Add diced tofu and cook for 5 minutes until golden on edges.
3. Step 3: Pour miso glaze over sweet potatoes and tofu, stirring to coat. Cook for 2 minutes until glaze thickens. Serve over cooked sushi rice, garnished with green onions and sesame seeds.