One-Pot Miso-Glazed 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 drafted and published.

A savory, umami-packed stir-fry with miso-glazed tofu and crisp-tender vegetables. This Japanese-inspired one-pot recipe (vegan), ready in about 35 minutes, pairs Firm tofu, Broccoli, Bell peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
  2. Step 2: Remove tofu and set aside. Add 3 minced garlic cloves and 1 tbsp minced ginger to the skillet; stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 2 cups broccoli florets, 1 sliced bell pepper, and 1 cup julienned carrots; stir-fry for 4-5 minutes until vegetables are crisp-tender.
  4. Step 4: Whisk 2 tbsp white miso paste, 1 tbsp rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, 1 tsp cornstarch, and 1/4 cup water in a small bowl until smooth.
  5. Step 5: Pour miso sauce into skillet, stirring to coat vegetables. Return tofu to skillet and simmer for 2-3 minutes until sauce thickens and coats all ingredients.
  6. Step 6: Serve immediately over 4 cups cooked rice.

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