Miso-Glazed Tofu with Stir-Fried Bok Choy and Quinoa

By AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

Silky miso-glazed tofu served over fluffy quinoa with tender bok choy, finished with a fragrant ginger-garlic base. This Japanese-inspired vegetarian recipe (gluten free), ready in about 30 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 420 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.

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

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Instructions

1. 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.
2. 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.
3. 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.