Miso-Glazed Tofu with Stir-Fried Bok Choy and Rice Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky miso-glazed tofu paired with crisp bok choy and rice noodles for a satisfying Asian-inspired meal. This japanese-inspired asian (gluten free) ready in about 40 minutes pairs white miso paste, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 25 min Cook: 15 min Serves 4 Japanese cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Whisk miso paste, rice vinegar, honey, sesame oil, and 1/4 cup water until smooth; set aside.
  2. Step 2: Bring a pot of water to a boil, cook 8 oz rice noodles for 5-7 minutes until tender; drain and rinse with cold water.
  3. Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add minced ginger and garlic, stir-frying for 30 seconds until fragrant.
  4. Step 4: Add chopped bok choy and stir-fry for 3-4 minutes until wilted but bright green.
  5. Step 5: Add tofu cubes and miso glaze; toss to coat and cook for 5 minutes until tofu is heated through and glaze thickens slightly.
  6. Step 6: Stir in soy sauce and cornstarch mixture; cook for 1-2 minutes until sauce thickens and coats ingredients.
  7. Step 7: Toss in drained rice noodles and sliced green onions, heating through for 2 minutes. Serve hot.

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Frequently asked questions

How long does Miso-Glazed Tofu with Stir-Fried Bok Choy and Rice Noodles take to make?

Total time is about 40 minutes (25 min prep + 15 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 Rice Noodles?

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 white miso paste from drying out.

Can I substitute ingredients in Miso-Glazed Tofu with Stir-Fried Bok Choy and Rice Noodles?

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 Rice Noodles 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 Stir-Fried Bok Choy and Rice Noodles gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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