Miso-Glazed Tofu with Steamed Rice and Bok Choy

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

Savory-sweet vegan tofu glazed with miso, served over rice with tender bok choy. This Japanese-inspired vegan recipe, ready in about 40 minutes, pairs firm tofu, white miso paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. 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, pressed and cut into 1-inch cubes firm tofu
• 2 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 cup, cooked brown rice
• 2 bunches, trimmed and halved bok choy
• 2 cloves, minced garlic
• 1 tsp, toasted sesame seeds
• 2, sliced green onions

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Instructions

1. Step 1: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp honey, 1 tbsp rice vinegar, and 1 tsp sesame oil. Set aside.
2. Step 2: Heat a nonstick skillet over medium-high. Add 14 oz pressed and cubed firm tofu and cook for 5-6 minutes per side until golden. Remove and set aside.
3. Step 3: Add 2 minced garlic cloves to the skillet and stir for 30 seconds until fragrant. Add 2 halved bok choy and cook for 3-4 minutes until wilted. Stir in miso glaze and cook for 1 minute until heated through.
4. Step 4: Serve miso-glazed tofu over 1 cup cooked brown rice, topped with bok choy and glaze, and garnish with 1 tsp toasted sesame seeds and 2 sliced green onions.