Miso-Glazed Tofu Vegetable Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A quick, flavorful stir-fry with miso-glazed tofu and crisp vegetables for a comforting meal. This Japanese-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs tofu, miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tofu
• 2 tbsp miso paste
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 1, red, sliced bell pepper
• 1 cup, florets broccoli
• 1 cup, sliced mushrooms
• 2, sliced green onion
• 1 tsp sesame oil
• 4 cups cooked rice

Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp soy sauce to make a glaze.
2. Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed pressed tofu and cook for 5 minutes per side until golden, then remove and set aside.
3. Step 3: Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 cup sliced mushrooms to the skillet, and stir-fry for 5 minutes until crisp-tender.
4. Step 4: Return the tofu to the skillet, add the miso glaze, and toss to coat. Cook for 2 minutes until the glaze thickens and clings to the vegetables.
5. Step 5: Stir in 2 sliced green onions and 1 tsp sesame oil, then serve over 4 cups cooked rice.