Miso-Infused Tofu Stir-Fry with Preserved Lemon

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

Crisp tofu cubes simmered in a savory miso sauce with seasonal vegetables, brightened by preserved lemon zest. This Japanese-inspired vegetarian recipe (gluten-free), ready in about 30 minutes, pairs firm tofu, white miso paste, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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
• 2 tbsp white miso paste
• 2 medium, julienned carrots
• 1 cup, florets broccoli
• 1/4, zest only preserved lemon
• 1 tbsp sesame oil
• 1 tbsp soy sauce

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp sesame oil in a wok over medium-high heat. Add tofu cubes and cook for 5 minutes until golden brown on all sides, then remove and set aside.
2. Step 2: Add carrots and broccoli to the wok, stir-frying for 3 minutes until crisp-tender. Add 2 tbsp white miso paste, 1 tbsp soy sauce, and 1/4 cup water, stirring until miso dissolves completely.
3. Step 3: Return tofu to the wok, stirring to coat with sauce. Cook for 2 more minutes until sauce thickens and coats the vegetables.
4. Step 4: Stir in 1/4 preserved lemon zest until fragrant, then remove from heat immediately to prevent overcooking.