Miso-Glazed Tofu Bowls with Sesame Greens
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 (vegan, gluten free) ready in about 60 minutes pairs white miso paste, maple syrup, rice vinegar 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 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
- 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Add bok choy leaves, soy sauce, and 2 tbsp water to skillet, cover, and cook for 2 minutes until wilted and tender.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Tofu Bowls with Sesame Greens take to make?
Total time is about 60 minutes (25 min prep + 35 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 Greens?
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 Tofu Bowls with Sesame Greens?
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 Greens 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 Greens 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 whole family loved this.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Best recipe I've made this month.
