Miso-Glazed Tofu with Steamed Bok Choy

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

Silken tofu coated in a savory-sweet miso glaze, served over gently steamed bok choy for a simple, umami-rich vegan dish. This Japanese-inspired vegan recipe (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 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.

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

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Instructions

1. Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes.
2. 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.
3. Step 3: Heat 1 tsp sesame oil in skillet over medium heat. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
4. Step 4: Add tofu cubes and cook for 5 minutes, turning occasionally, until golden on edges.
5. Step 5: Pour miso sauce over tofu, stirring to coat evenly. Cook for 3 more minutes until sauce thickens and clings to tofu.
6. 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.
7. Step 7: Serve miso-glazed tofu over steamed bok choy, garnished with sesame seeds.