Miso-Glazed Tofu with Sesame Rice and Bok Choy
Silken tofu coated in savory miso glaze, served over nutty sesame rice with tender bok choy for a simple, umami-rich vegan meal. This japanese-inspired vegan (gluten-free, high-protein) ready in about 30 minutes pairs white miso paste, rice vinegar, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 cup uncooked short-grain rice
- 2 heads, chopped into 2-inch pieces bok choy
- 2 cloves, minced garlic
- 1 tbsp soy sauce
- 1 tbsp toasted sesame seeds
Instructions
- Step 1: Cook 1 cup uncooked short-grain rice according to package instructions. While rice cooks, whisk 3 tbsp white miso paste, 1 tbsp rice vinegar, and 1 tsp sesame oil in a bowl until smooth.
- Step 2: Heat 1 tbsp soy sauce in a large skillet over medium-high heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
- Step 3: Add 14 oz pressed tofu cubes (cut into 1-inch pieces) and cook for 2 minutes per side until golden. Pour miso mixture over tofu and stir to coat evenly.
- Step 4: Add 2 chopped bok choy heads to the skillet and toss to coat. Cook for 3-4 minutes until bok choy is wilted but still crisp.
- Step 5: Serve tofu mixture over cooked rice, sprinkled with 1 tbsp toasted sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Tofu with Sesame Rice 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 Rice 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 white miso paste from drying out.
Can I substitute ingredients in Miso-Glazed Tofu with Sesame Rice 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 Rice and Bok Choy 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 Sesame Rice and Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free, high-protein 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 family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
