Miso-Glazed Tofu with Sesame and Bok Choy
Crisp-tender tofu glazed with savory miso and sesame, served with wilted bok choy for a quick, flavorful vegetarian main dish. This japanese-inspired asian ready in about 30 minutes pairs pressed and sliced 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 250 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 sliced firm tofu
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tsp sesame seeds
- 2 heads, halved bok choy
- 2 cloves, minced garlic
- 1 tsp, minced ginger
- 1 tbsp olive oil
Instructions
- Step 1: Whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, and 1 tbsp sesame oil in a bowl until smooth.
- Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tsp minced ginger, and cook for 1 minute until fragrant.
- Step 3: Add 14 oz pressed and sliced tofu to the skillet, then pour miso glaze over the tofu. Cook for 5 minutes, turning occasionally, until tofu is golden and glaze has thickened.
- Step 4: Add 2 halved bok choy heads to the skillet and cook for 3-4 minutes until bok choy is wilted and tender. Sprinkle with 1 tsp sesame seeds and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Tofu with Sesame and Bok Choy take to make?
Total time is about 30 minutes (10 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 Sesame and Bok Choy?
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 sliced firm tofu from drying out.
Can I substitute ingredients in Miso-Glazed Tofu with Sesame and Bok Choy?
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 Sesame and Bok Choy 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 Sesame and Bok Choy?
Japanese asian 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
- ★★★★★
Made this for my family and everyone asked for the recipe.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★☆☆
Okay for a quick meal. I've had better asian dishes though.
