Miso-Glazed Tofu with Bok Choy Stir Fry
Silky miso-glazed tofu paired with tender bok choy and ginger, reflecting Vancouver's vibrant Asian food scene. This japanese-inspired vegetarian (vegan) ready in about 25 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 310 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.
Ingredients
- 12 oz, pressed and cubed Firm tofu
- 2 tbsp White miso paste
- 1 tbsp Rice vinegar
- 1 tbsp Soy sauce
- 1 tsp Brown sugar
- 1 tbsp, grated Ginger
- 10 oz, trimmed and halved lengthwise Bok choy
- 2 tbsp Vegetable oil
- 2 cloves, minced Garlic
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp brown sugar, and 1 tbsp grated ginger in a bowl until smooth.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 12 oz pressed and cubed firm tofu, cooking for 3-4 minutes per side until golden brown, then set aside.
- Step 3: Add 2 minced garlic cloves to the skillet and stir for 30 seconds until fragrant, then add 10 oz halved bok choy, stirring for 2-3 minutes until bright green and slightly wilted.
- Step 4: Return tofu to the skillet, pour in the miso glaze, and toss gently for 1 minute until sauce thickens and coats everything evenly, with bok choy tender but still crisp.
Frequently asked questions
How long does Miso-Glazed Tofu with Bok Choy Stir Fry take to make?
Total time is about 25 minutes (15 min prep + 10 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 Stir Fry?
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 Stir Fry?
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 Stir Fry 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 Stir Fry 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
- ★★★★★
My kids ate it without complaining! The miso glaze made the tofu irresistible—definitely adding this to my rotation.
- ★★★★★
This is now my weekly dinner staple. The tofu stays crisp and the glaze sticks beautifully—served with jasmine rice, it's heavenly.
- ★★★★★
The miso glaze was perfect—sweet and savory without overpowering the tofu. My vegan friends couldn't stop raving about it!
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