Miso-Glazed Tofu with Bok Choy and Ginger
Silky tofu glazed in savory-sweet miso sauce, served atop tender bok choy for a vibrant vegetarian meal. This japanese-inspired vegetarian (gluten-free) ready in about 35 minutes pairs pressed and cubed firm tofu, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 cubed firm tofu
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp honey
- 2 tbsp water
- 1 tbsp sesame oil
- 4 cups, chopped bok choy
- 1 tbsp, minced ginger
- 1 tbsp, minced garlic
- 2 tbsp soy sauce
Instructions
- Step 1: In a small bowl, whisk 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 2 tbsp water, and 1 tbsp sesame oil until smooth.
- Step 2: Heat 1 tbsp sesame oil in a large skillet over medium heat. Add 1 tbsp minced ginger and 1 tbsp minced garlic, sautéing for 1 minute until fragrant (do not brown).
- Step 3: Add 14 oz pressed and cubed tofu to the skillet, then pour the miso glaze over it. Cook for 5 minutes, stirring occasionally, until tofu is coated and slightly caramelized.
- Step 4: Add 4 cups chopped bok choy and 2 tbsp soy sauce. Cook for 5-7 minutes until bok choy is tender but crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Tofu with Bok Choy and Ginger take to make?
Total time is about 35 minutes (20 min prep + 15 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 with Bok Choy and Ginger?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Miso-Glazed Tofu with Bok Choy and Ginger?
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 with Bok Choy and Ginger 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 with Bok Choy and Ginger gluten-free?
Yes — this recipe is tagged 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
