Miso-Teriyaki Tofu and Vegetable Stir-Fry

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A quick and flavorful stir-fry with marinated tofu and crisp vegetables in a savory-sweet miso-teriyaki sauce. This Asian recipe (vegan, gluten-free), ready in about 35 minutes, pairs firm tofu, miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, 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.

Prep: 20 min Cook: 15 min Serves 4 Japanese cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk 2 tbsp miso paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp mirin, 1 tbsp honey, and 1 tbsp cornstarch. Add 14 oz cubed tofu and toss to coat; let marinate for 15 minutes.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add marinated tofu and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Remove tofu and set aside. Add 1 sliced red bell pepper, 1 cup broccoli florets, and 1 medium julienned carrot to the skillet and stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Return tofu to the skillet and add 2 sliced green onions. Stir in the miso-teriyaki sauce and cook for 2 minutes until sauce thickens and coats vegetables.
  5. Step 5: Transfer to a serving dish and sprinkle with 1 tbsp sesame seeds.

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