Miso-Glazed Tofu with Sweet Potato and Bok Choy
Vibrant vegan bowls featuring caramelized tofu in a savory miso glaze with roasted sweet potatoes and tender bok choy. This japanese-inspired vegan ready in about 35 minutes pairs firm tofu, sweet potatoes, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 block, pressed and cut into 1-inch cubes firm tofu
- 2 medium, peeled and cut into 1/2-inch cubes sweet potatoes
- 1 bunch, trimmed and cut into 2-inch pieces bok choy
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp, grated fresh ginger
- 1 clove, minced garlic
- 2 tbsp water
- 1 tbsp cornstarch
- 1/4 cup, sliced green onions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss 2 medium peeled sweet potatoes, cut into 1/2-inch cubes, with 1 tbsp sesame oil and 1/2 tsp salt. Spread on a baking sheet and roast for 20 minutes until golden.
- Step 2: Whisk 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp maple syrup, 1 tsp grated ginger, and 1 minced garlic clove in a bowl. Add 2 tbsp water and 1 tbsp cornstarch, whisking until smooth.
- Step 3: Place 14 oz pressed tofu, cut into 1-inch cubes, on a baking sheet. Drizzle with half the miso glaze and toss to coat. Bake 15 minutes until golden.
- Step 4: While tofu bakes, heat a skillet over medium-high. Add 1 bunch bok choy and cook 3-4 minutes until bright green and slightly wilted.
- Step 5: Brush remaining miso glaze over tofu and return to oven for 5 minutes to set.
- Step 6: Serve tofu over roasted sweet potatoes and bok choy, garnished with 1/4 cup sliced green onions.
Frequently asked questions
How long does Miso-Glazed Tofu with Sweet Potato and Bok Choy take to make?
Total time is about 35 minutes (10 min prep + 25 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 Sweet Potato and Bok Choy?
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 firm tofu from drying out.
Can I substitute ingredients in Miso-Glazed Tofu with Sweet Potato and Bok Choy?
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 Sweet Potato and Bok Choy 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 Sweet Potato and Bok Choy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Perfect for a quick weeknight meal. The sweet potato was roasted to perfection.
- ★★★★★
Simple and delicious. Vegan and so satisfying!
- ★★★★★
Loved the miso glaze, my family devoured it!
