Miso-Glazed Tofu with Steamed Bok Choy
Silken tofu coated in a savory-sweet miso glaze, served over gently steamed bok choy for a simple, umami-rich vegan dish. This asian-inspired vegan (vegan, gluten free) ready in about 45 minutes pairs firm tofu, white miso paste, mirin 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.
Ingredients
- 14 oz firm tofu
- 2 tbsp white miso paste
- 1 tbsp mirin
- 1 tbsp rice vinegar
- 1 tbsp low-sodium soy sauce
- 1 tsp sesame oil
- 10 oz bok choy
- 2 cloves garlic
- 1 tsp ginger
- 1 tsp sesame seeds
Instructions
- Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
- Step 2: Whisk together 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp low-sodium soy sauce, and 1 tsp sesame oil until smooth.
- Step 3: Heat 1 tsp sesame oil in skillet over medium heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
- Step 4: Add tofu cubes and cook for 5 minutes, turning occasionally, until golden on edges.
- Step 5: Pour miso sauce over tofu, stirring to coat evenly. Cook for 3 more minutes until sauce thickens and clings to tofu.
- Step 6: Meanwhile, trim bok choy and cut into 2-inch pieces. Steam in a covered pot with 2 tbsp water for 5 minutes until tender-crisp.
- Step 7: Serve miso-glazed tofu over steamed bok choy, garnished with sesame seeds.
Frequently asked questions
How long does Miso-Glazed Tofu with Steamed Bok Choy take to make?
Total time is about 45 minutes (25 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 Steamed 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 firm tofu from drying out.
Can I substitute ingredients in Miso-Glazed Tofu with Steamed 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 Steamed Bok Choy 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 Steamed Bok Choy 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.
