One-Pot Miso-Glazed Tofu with Bok Choy

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.

Tender tofu glazed in a savory-sweet miso sauce and simmered with fresh bok choy for a quick, vibrant vegetarian dinner. This Japanese-inspired one-pot recipe (vegetarian, gluten-free), ready in about 40 minutes, pairs firm tofu, white miso paste, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Cook: 25 min Serves 4 Japanese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, whisk 3 tbsp white miso paste, 2 tbsp honey, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tbsp soy sauce until smooth.
  2. Step 2: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add 14 oz cubed tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
  3. Step 3: Add 1 head chopped bok choy, 2 minced garlic cloves, and 1 tbsp grated ginger. Cook for 2 minutes, stirring frequently, until bok choy begins to wilt.
  4. Step 4: Pour in 1/2 cup vegetable broth and the miso mixture, stirring to combine. Simmer for 3 minutes until sauce thickens slightly.
  5. Step 5: Stir in 1 tbsp cornstarch mixed with 2 tbsp water. Cook for 1 minute until sauce coats the back of a spoon.
  6. Step 6: Garnish with 2 tbsp sesame seeds and 1/4 cup sliced green onions before serving.

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