Miso-Glazed Tofu with Bok Choy and Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm tofu glazed with a savory-sweet miso mixture, paired with tender bok choy and chewy rice noodles for a satisfying plant-based meal. This japanese-inspired vegan (gluten-free) ready in about 40 minutes pairs white miso paste, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 2, 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.

Prep: 20 min Cook: 20 min Serves 2 Japanese cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp sesame oil, and 1/4 cup vegetable broth until smooth.
  2. Step 2: Heat a large skillet over medium-high heat. Add 1 block firm tofu (pressed and cut into 1/2-inch cubes) and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Pour the miso glaze over the tofu and stir to coat. Cook for 2 minutes until the glaze thickens.
  4. Step 4: While tofu cooks, cook 10 oz rice noodles in a pot of boiling salted water for 7-8 minutes until al dente, then drain and rinse under cold water.
  5. Step 5: In the same skillet, add 2 cups bok choy and cook for 3-4 minutes until tender but still crisp. Add the cooked rice noodles and 2 tbsp soy sauce, tossing to combine.
  6. Step 6: Serve the miso-glazed tofu over the rice noodles and bok choy, sprinkled with 1 tbsp sesame seeds.

Frequently asked questions

How long does Miso-Glazed Tofu with Bok Choy and Rice Noodles 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 Noodles?

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 with Bok Choy and Rice Noodles?

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 Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Noodles 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.

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