Miso-Infused Tofu and Vegetable Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A savory-sweet bowl of crispy tofu and seasonal vegetables in a rich miso glaze, served over fluffy brown rice. This asian-inspired asian (gluten-free) ready in about 30 minutes pairs pressed and cubed firm tofu, sesame oil, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Ingredients

• 14 oz, pressed and cubed firm tofu
• 2 tbsp sesame oil
• 3 cups (broccoli, bell peppers, snap peas) mixed vegetables
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp soy sauce
• 1 tsp, grated ginger
• 1 clove, minced garlic
• 2 cups, cooked brown rice
• 2 tbsp, toasted sesame seeds

Instructions

1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium heat. Add 14 oz pressed and cubed firm tofu and cook for 5 minutes per side until golden brown.
2. Step 2: Remove tofu and set aside. Add 3 cups mixed vegetables (broccoli, bell peppers, snap peas) to the skillet and stir-fry for 4 minutes until crisp-tender.
3. Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp soy sauce, 1 tsp grated ginger, and 1 minced garlic clove until smooth.
4. Step 4: Pour miso mixture over vegetables and stir to coat. Return tofu to skillet and cook for 2 minutes until heated through.
5. Step 5: Serve over 2 cups cooked brown rice and sprinkle with 2 tbsp toasted sesame seeds.