Miso-Glazed Tofu with Rainbow Vegetables

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky miso-glazed tofu nestled among vibrant roasted vegetables, finished with a nutty black sesame sprinkle for earthy depth. This Japanese-inspired one-pot recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs firm tofu, 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 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.

Prep: 20 min Cook: 25 min Serves 2 Japanese cuisine 460 cal/serving
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Ingredients

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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.

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