Miso-Infused Tofu and Bok Choy Stir-Fry

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Silky tofu simmered in a savory miso sauce with crisp bok choy for a quick, umami-packed vegetable dish. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 32 minutes, pairs firm tofu, white miso paste, low-sodium soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 firm tofu
• 3 tbsp white miso paste
• 1 tbsp low-sodium soy sauce
• 16 oz bok choy
• 1.5 tsp sesame oil
• 2, minced garlic cloves
• 1 tbsp, grated ginger
• 1 tsp rice vinegar

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Instructions

1. Step 1: Press tofu between paper towels for 10 minutes to remove excess water, then cut into 1-inch cubes. Heat 1 tsp sesame oil in a wok or large skillet over medium-high heat until shimmering.
2. Step 2: Add tofu cubes and sear undisturbed for 3 minutes until golden on one side, then flip and cook 2 more minutes. Remove tofu and set aside.
3. Step 3: Add remaining 0.5 tsp sesame oil to the pan, then stir in minced garlic and grated ginger. Cook for 30 seconds until fragrant but not browned.
4. Step 4: Add bok choy stems and cook for 1 minute, then add leaves and cook until wilted, about 2 minutes. Stir in miso paste, soy sauce, and rice vinegar until fully dissolved.
5. Step 5: Return tofu to the pan, toss to coat, and cook for 2 minutes until sauce thickens slightly and coats tofu and vegetables.