Miso-Tahini Tofu Bowls with Bok Choy
Creamy miso-tahini sauce enrobes pan-seared tofu and fresh bok choy over cauliflower rice for a nourishing meal. This japanese-inspired vegetarian (gluten-free) ready in about 40 minutes pairs block (14 oz) extra-firm tofu, cauliflower rice, heads bok choy 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 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
- 1 block (14 oz) extra-firm tofu
- 4 cups cauliflower rice
- 2 heads bok choy
- 2 tbsp white miso paste
- 1 tbsp tahini
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 garlic cloves
- 1 tbsp sesame seeds
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press tofu for 15 minutes to remove excess water. Cut into 1-inch cubes and pan-fry in 1 tsp sesame oil over medium heat for 8 minutes until golden on all sides.
- Step 2: Whisk miso paste, tahini, rice vinegar, 1 tbsp water, and minced garlic until smooth. Set aside.
- Step 3: Sauté cauliflower rice in a large skillet over medium heat for 5 minutes until tender. Add bok choy and cook for 3 more minutes until wilted. Stir miso sauce into the bowl, then top with tofu and sesame seeds.
Frequently asked questions
How long does Miso-Tahini Tofu Bowls with Bok Choy take to make?
Total time is about 40 minutes (25 min prep + 15 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-Tahini Tofu Bowls with 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 block (14 oz) extra-firm tofu from drying out.
Can I substitute ingredients in Miso-Tahini Tofu Bowls with 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-Tahini Tofu Bowls with Bok Choy 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-Tahini Tofu Bowls with Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a game-changer! The miso-tahini sauce is so flavorful and the tofu is perfectly crispy. My kids even asked for seconds.
- ★★★★★
So simple and packed with flavor! I made it for my family and they loved it. The tofu was tender and the bok choy was perfect.
- ★★★★☆
The sauce was delicious, but I had to cook the tofu a bit longer to get it crispy. Otherwise, a great recipe.
