Miso-Glazed Tofu with Bok Choy

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Silky tofu coated in a sweet-savory miso glaze, served over tender bok choy for a quick vegan weeknight dinner. This Japanese-inspired vegan recipe (gluten-free), ready in about 45 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 300 calories and feeds 2, 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.

Prep: 20 min Cook: 25 min Serves 2 Japanese cuisine 300 cal/serving

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Ingredients

14 oz firm tofu
2 tbsp white miso paste
1 tbsp maple syrup
1 tsp rice vinegar
1 bunch bok choy
1 tsp sesame oil
1 tbsp toasted sesame seeds

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Instructions

Step 1: Press 14 oz firm tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Whisk 2 tbsp white miso paste, 1 tbsp maple syrup, and 1 tsp rice vinegar in a bowl until smooth.
Step 2: Arrange tofu cubes in a single layer on a parchment-lined baking sheet. Brush with miso mixture until fully coated.
Step 3: Bake at 400°F for 20 minutes, flipping once, until golden. Meanwhile, trim 1 bunch bok choy, separate leaves, and cook in a skillet with 1 tsp sesame oil until wilted.