Miso-Glazed Tofu Bowls with Sesame Greens

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

Crispy baked tofu glazed in savory-sweet miso sauce, piled over steamed greens and topped with toasted sesame seeds for a satisfying plant-based meal. This Japanese-inspired vegetarian recipe (vegan, gluten free), ready in about 60 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 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

• 1 block (14 oz, pressed and cubed) firm tofu
• 3 tbsp white miso paste
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil
• 1 bunch (stems and leaves separated, chopped) bok choy
• 3 cloves minced garlic
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• 1.5 cups cooked brown rice
• 2 tbsp water

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. Toss tofu cubes with 1 tbsp sesame oil and 1/2 tsp salt on a parchment-lined baking sheet, then bake for 20 minutes until golden at edges.
2. Step 2: Whisk miso paste, maple syrup, rice vinegar, 1/2 tsp sesame oil, and 2 tbsp water in a small bowl until smooth. Brush half over baked tofu, then return to oven for 5 more minutes.
3. Step 3: Heat remaining 1 tsp sesame oil in a skillet over medium heat, add garlic and bok choy stems, and stir-fry for 3 minutes until crisp-tender.
4. Step 4: Add bok choy leaves, soy sauce, and 2 tbsp water to skillet, cover, and cook for 2 minutes until wilted and tender.
5. Step 5: Divide cooked rice between bowls, top with miso-glazed tofu and steamed bok choy. Sprinkle with sesame seeds and drizzle with reserved miso glaze.