Miso-Glazed Tofu with Bok Choy and Sesame Rice Noodles

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

Tofu glazed in savory-sweet miso sauce, served over rice noodles with crisp bok choy. This asian-inspired vegetarian (vegan, gluten-free) ready in about 35 minutes pairs firm tofu, rice noodles, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 20 min Serves 2 Asian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cook rice noodles according to package instructions (usually 6-7 minutes in boiling water), then rinse under cold water and set aside.
  2. Step 2: Whisk together miso paste, maple syrup, rice vinegar, sesame oil, and 1 tbsp water until smooth. Set aside.
  3. Step 3: Heat a non-stick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden brown and crispy. Remove tofu from skillet and set aside.
  4. Step 4: Add minced garlic and grated ginger to the skillet, cooking for 1 minute until fragrant. Add sliced bok choy stems and cook for 2 minutes. Add chopped bok choy leaves and cook until wilted.
  5. Step 5: Return tofu to the skillet, pour in miso glaze, and toss to coat. Cook for 2 more minutes until sauce thickens. Stir in cooked rice noodles and toss to combine. Sprinkle with toasted sesame seeds before serving.

Frequently asked questions

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

Total time is about 35 minutes (15 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 Sesame 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 firm tofu from drying out.

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