Miso-Glazed Tofu with Soba Noodles and Bok Choy

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

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 developed and reviewed.

Silky miso-glazed tofu paired with nutty soba noodles and crisp bok choy in a savory-sweet sauce. This Asian recipe (vegan, gluten-free), ready in about 35 minutes, pairs 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 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 20 min Serves 2 Japanese cuisine 450 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
3 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp sesame oil
12 oz soba noodles
2 cups, chopped bok choy
2, sliced green onions
1 tsp, minced ginger

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Instructions

Step 1: Whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp maple syrup, and 1 tbsp sesame oil in a bowl.
Step 2: Heat a skillet over medium-high. Add 14 oz cubed tofu and cook for 3-4 minutes per side until golden brown.
Step 3: Add 2 cups chopped bok choy to the skillet and stir for 2 minutes until wilted. Pour miso glaze over tofu and bok choy, cooking for 2 minutes until sauce thickens and coats ingredients.
Step 4: Cook 12 oz soba noodles according to package directions. Toss with 1 tsp minced ginger, then serve topped with 2 sliced green onions.