Miso-Glazed Tofu with Rainbow Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Silky miso-glazed tofu nestled among vibrant roasted vegetables, finished with a nutty black sesame sprinkle for earthy depth. This japanese-inspired one pot (vegetarian, gluten-free) ready in about 45 minutes pairs firm tofu, cooked white rice, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 460 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

• 14 oz firm tofu
• 2 cups, cooked white rice
• 2 tbsp miso paste
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 tbsp water
• 1 cup, chopped broccoli
• 1/2 cup, julienned carrots
• 1/2 cup, sliced bell peppers
• 1/4 cup, sliced red onion
• 1 tsp sesame oil
• 1 tsp black sesame seeds

Instructions

1. Step 1: Cut the 14 oz firm tofu into 1-inch cubes and pat dry with paper towels. In a small bowl, whisk together 2 tbsp miso paste, 1 tbsp rice vinegar, 1 tbsp brown sugar, and 2 tbsp water until smooth.
2. Step 2: Heat 1 tsp sesame oil in a large non-stick skillet over medium heat. Add the 1 cup chopped broccoli, 1/2 cup julienned carrots, 1/2 cup sliced bell peppers, and 1/4 cup sliced red onion, and stir-fry for 5 minutes until crisp-tender.
3. Step 3: Add the tofu cubes to the skillet and pour the miso glaze over them. Cook for 3-4 minutes, stirring gently, until the tofu is heated through and the glaze is slightly thickened.
4. Step 4: Serve the tofu and vegetables over 2 cups cooked white rice, garnished with 1 tsp black sesame seeds.