Miso-Glazed Tofu with Sesame Rice and Bok Choy

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

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.

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 vegan recipe (gluten-free, high-protein), ready in about 30 minutes, pairs firm tofu, white miso paste, and rice vinegar 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 rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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: 10 min Cook: 20 min Serves 2 Japanese cuisine 300 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz block firm tofu, pressed and cut into 1-inch cubes
3 tbsp white miso paste
1 tbsp rice vinegar
1 tsp sesame oil
1 cup uncooked short-grain rice
2 heads bok choy, chopped into 2-inch pieces
2 cloves garlic, minced
1 tbsp soy sauce
1 tbsp toasted sesame seeds

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying GuideThat guide’s top pick: All-Clad HA1 Hard Anodized 10- and 12-Inch Fry Pan Set on Amazon → (affiliate link)

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

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.