Miso-Glazed Tofu with Sesame-Ginger Veggies
Silky tofu glazed in a savory-sweet miso broth, paired with a vibrant medley of broccoli and carrots for a restaurant-quality vegan meal. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 38 minutes pairs white miso paste, rice vinegar, maple syrup 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
- 1 block (14 oz, pressed, cut into 1-inch cubes) firm tofu
- 2 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp (grated) ginger
- 2 cups (florets) broccoli
- 1 cup (julienned) carrots
- 1 tsp sesame oil
- 1 tbsp soy sauce
- 1 tsp cornstarch
Instructions
- Step 1: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp maple syrup, 1 tbsp grated ginger, and 1 tbsp soy sauce in a bowl. Set aside.
- Step 2: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add 1 cup julienned carrots and 2 cups broccoli florets; stir-fry for 5 minutes until crisp-tender.
- Step 3: Push vegetables to one side, add 14 oz cubed tofu to the skillet, and cook for 3 minutes per side until golden. Stir in miso mixture and cook for 2 minutes until sauce thickens and coats tofu.
- Step 4: Mix 1 tsp cornstarch with 2 tbsp water, then add to skillet. Cook for 1 minute until sauce becomes glossy and coats the back of a spoon, then 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-Ginger Veggies take to make?
Total time is about 38 minutes (20 min prep + 18 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-Ginger Veggies?
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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Tofu with Sesame-Ginger Veggies?
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-Ginger Veggies 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.
Is Miso-Glazed Tofu with Sesame-Ginger Veggies vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
