Miso-Glazed Tofu with Bok Choy and Sesame Seeds
Silky tofu coated in a savory-sweet miso glaze, paired with crisp-tender bok choy for a quick, nourishing plant-based meal. This japanese-inspired vegetarian 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 280 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
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 2 cups chopped bok choy
- 1 tsp sesame oil
- 1 tbsp sesame seeds
Instructions
- Step 1: Whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tbsp maple syrup in a bowl until smooth. Place 14 oz pressed and cubed firm tofu in a shallow dish and pour miso mixture over it, coating evenly. Let sit for 10 minutes.
- Step 2: Heat 1 tsp sesame oil in a skillet over medium heat. Add 2 cups chopped bok choy and stir for 3 minutes until bright green and slightly wilted. Push bok choy to one side, add tofu with reserved miso glaze, and cook for 4 minutes per side until golden and glaze is caramelized.
- Step 3: Transfer to a plate and sprinkle with 1 tbsp sesame seeds before serving.
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 Sesame Seeds 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 Sesame Seeds?
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 Sesame Seeds?
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 Seeds 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.
What goes well with Miso-Glazed Tofu with Bok Choy and Sesame Seeds?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★☆☆
Okay for a quick meal. I've had better vegetarian dishes though.
