Miso-Glazed Tofu with Bok Choy and Rice Noodles

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

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 recipe (gluten-free), ready in about 40 minutes, pairs 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 400 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.

Ingredients

• 1 block (14 oz), pressed and cut into 1/2-inch cubes firm tofu
• 2 tbsp white miso paste
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 cup vegetable broth
• 10 oz rice noodles
• 2 cups, trimmed and cut into 1-inch pieces bok choy
• 1 tbsp sesame seeds
• 2 tbsp soy sauce

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.