Miso-Glazed Tofu Bowls with Sesame-Ginger Veggies
A flavorful vegan bowl featuring crispy miso-glazed tofu and crisp-tender vegetables with a light sesame-ginger dressing. This japanese-inspired quick meals (vegan, gluten free) ready in about 40 minutes pairs sesame oil, salt, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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
- 14 oz, pressed and cut into 1/2-inch cubes firm tofu
- 1 tbsp sesame oil
- 1/4 tsp salt
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, grated ginger
- 1 medium, julienned carrot
- 1 cup, florets broccoli
- 1/4 cup soy sauce
- 1 tbsp sesame seeds
- 2 cups, cooked brown rice
Instructions
- Step 1: Preheat oven to 400°F. Toss 14 oz pressed and cubed tofu with 1 tbsp sesame oil and 1/4 tsp salt on a baking sheet.
- Step 2: Roast the tofu for 20 minutes until golden and crispy.
- Step 3: While tofu roasts, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, and 1/4 cup soy sauce in a bowl.
- Step 4: In a large skillet, heat 1 tbsp sesame oil over medium heat. Add 1 cup broccoli florets and 1 cup julienned carrot, and stir-fry for 5 minutes until crisp-tender.
- Step 5: Pour the miso sauce over the vegetables and toss to coat. Cook for 2 minutes until the sauce thickens and coats the vegetables.
- Step 6: Serve the miso-glazed vegetables over 2 cups cooked brown rice, topped with the roasted tofu and 1 tbsp sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Tofu Bowls with Sesame-Ginger Veggies take to make?
Total time is about 40 minutes (15 min prep + 25 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 Tofu Bowls with Sesame-Ginger Veggies?
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 sesame oil from drying out.
Can I substitute ingredients in Miso-Glazed Tofu Bowls with Sesame-Ginger Veggies?
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 Tofu Bowls with Sesame-Ginger Veggies 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 Tofu Bowls with Sesame-Ginger Veggies vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
