Miso-Sauced Tofu and Bok Choy Stir-Fry
Silken tofu and crisp bok choy simmered in a savory miso sauce, ready in under 20 minutes. This japanese-inspired vegetarian (vegetarian) ready in about 25 minutes blends bunches, chopped Bok choy, Vegetable oil, minced Garlic into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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
- 1 block (14 oz), pressed and cubed Firm tofu
- 2 bunches, chopped Bok choy
- 1 tbsp Vegetable oil
- 2 cloves, minced Garlic
- 1 tbsp, minced Ginger
- 2 tbsp White miso paste
- 1 tbsp Soy sauce
- 1 tbsp Rice vinegar
- 1 tsp Sugar
- 1 tsp, mixed with 2 tbsp water Cornstarch
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1 tbsp minced ginger, stir-frying for 30 seconds until fragrant.
- Step 2: Add 14 oz cubed firm tofu and cook for 5 minutes, stirring occasionally, until golden on all sides.
- Step 3: Add 2 bunches chopped bok choy and stir-fry for 3 minutes until bright green and slightly wilted.
- Step 4: Whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar. Pour over tofu and bok choy, then stir in 1 tsp cornstarch mixed with 2 tbsp water. Cook for 2-3 minutes until sauce thickens and coats ingredients.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Sauced Tofu and Bok Choy Stir-Fry take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Miso-Sauced Tofu and Bok Choy Stir-Fry?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Miso-Sauced Tofu and Bok Choy Stir-Fry?
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-Sauced Tofu and Bok Choy Stir-Fry for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Sauced Tofu and Bok Choy Stir-Fry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
