Miso-Glazed Tofu with Bok Choy and Rice

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Savory-sweet vegan dish with miso-glazed tofu and tender bok choy served over steamed rice. This japanese-inspired vegetarian (vegan) ready in about 40 minutes pairs Firm tofu, bunches Bok choy, Rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.

★ 4.3 (15 ratings) Prep: 20 min Cook: 20 min Serves 4 Japanese cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Cook 1 cup uncooked rice according to package instructions; set aside.
  2. Step 2: Whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, 2 minced garlic cloves, 1 tsp grated ginger, 2 tbsp soy sauce, and 1/4 cup water in a small bowl.
  3. Step 3: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  4. Step 4: Add 2 bunches bok choy (trimmed and cut) to the skillet and pour miso sauce over everything. Cook for 3-4 minutes until bok choy is bright green and tender-crisp.
  5. Step 5: Serve tofu and bok choy over cooked rice, garnished with 1 tsp sesame seeds.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Miso-Glazed Tofu with Bok Choy and Rice take to make?

Total time is about 40 minutes (20 min prep + 20 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 Rice?

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 firm tofu from drying out.

Can I substitute ingredients in Miso-Glazed Tofu with Bok Choy and Rice?

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 Rice 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 Rice vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes