Miso-Glazed Tofu with Stir-Fried Bok Choy and Quinoa
Silky miso-glazed tofu served over fluffy quinoa with tender bok choy, finished with a fragrant ginger-garlic base. This japanese-inspired vegetarian (vegetarian, gluten free) ready in about 30 minutes pairs pressed and cubed 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 420 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
- 14 oz pressed and cubed firm tofu
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 cup cooked quinoa
- 4 cups chopped bok choy
- 2 cloves minced garlic
- 1 tbsp minced ginger
- 1 tbsp soy sauce
- 1 tbsp vegetable oil
- 1/4 cup water
Instructions
- Step 1: Whisk 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tbsp sesame oil in a bowl until smooth.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 4 cups chopped bok choy and stir-fry for 3 minutes until slightly wilted. Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 1 minute until fragrant.
- Step 3: Add 1 tbsp soy sauce and 1/4 cup water to the skillet, then add 14 oz cubed tofu. Stir to coat tofu in sauce and cook for 5 minutes, stirring occasionally, until tofu is heated through and slightly caramelized.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Glazed Tofu with Stir-Fried Bok Choy and Quinoa take to make?
Total time is about 30 minutes (10 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 Stir-Fried Bok Choy and Quinoa?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Miso-Glazed Tofu with Stir-Fried Bok Choy and Quinoa?
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 Stir-Fried Bok Choy and Quinoa 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 Stir-Fried Bok Choy and Quinoa vegetarian?
Yes — this recipe is tagged vegetarian, 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
- ★★★★★
Quick weeknight meal that impressed my meat-eating husband. The quinoa absorbed the sauce beautifully.
- ★★★★★
This is now my go-to tofu recipe. The miso glaze elevates it from ordinary to extraordinary.
- ★★★★★
My kids asked for seconds on the miso tofu! The glaze was perfectly balanced and the bok choy stayed crisp.
