Miso-Glazed Tofu with Sesame-Soy Drizzle
Silken tofu baked to golden perfection and glazed with a savory-sweet miso sauce, served with steamed bok choy. This japanese-inspired vegetarian (gluten-free) ready in about 45 minutes pairs white miso paste, maple syrup, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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
- 1 block (14 oz, pressed and sliced into 1/2-inch thick rectangles) firm tofu
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp toasted sesame oil
- 2 bunches, stems separated from leaves bok choy
- 1 tbsp sesame seeds
- 1 tbsp soy sauce
- 2 tbsp water
Instructions
- Step 1: Preheat oven to 375°F (190°C). Arrange tofu slices on a parchment-lined baking sheet and bake for 15 minutes until edges firm.
- Step 2: Whisk miso paste, maple syrup, rice vinegar, sesame oil, soy sauce, and water in a small bowl until smooth. Brush half over tofu.
- Step 3: Roast another 10 minutes until tofu is slightly caramelized. Meanwhile, steam bok choy stems for 5 minutes, then add leaves and steam 3 more minutes until tender.
- Step 4: Drizzle remaining glaze over tofu. Top with toasted sesame seeds and serve with bok choy.
Frequently asked questions
How long does Miso-Glazed Tofu with Sesame-Soy Drizzle take to make?
Total time is about 45 minutes (20 min prep + 25 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-Soy Drizzle?
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-Soy Drizzle?
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-Soy Drizzle 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-Soy Drizzle gluten-free?
Yes — this recipe is tagged 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
- ★★★★★
Flavor profile is incredible—miso depth with a hint of sweetness. My vegetarian friends are now obsessed with this dish.
- ★★★★★
This recipe saved my tofu-loving family. The glaze was addictive, and the sesame drizzle made it feel special without extra fuss.
- ★★★★★
Simple ingredients, complex flavor. The sesame soy drizzle cut through the richness perfectly—my go-to for weeknights.
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