One-Pot Miso-Glazed Tofu with Bok Choy and Rice Noodles

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 Asian-inspired dish with silken tofu coated in rich miso glaze, simmered with tender bok choy and rice noodles in a single pot. This Japanese one-pot recipe (vegetarian), ready in about 45 minutes, pairs firm tofu, miso paste, and rice vinegar for a weeknight-friendly dinner. Each serving lands at about 400 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 "Build a week of meals around this recipe" 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: 25 min Serves 4 Japanese cuisine 400 cal/serving

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Ingredients

1 block (14 oz) firm tofu, pressed and cubed
2 tablespoons miso paste
2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons sesame oil
1 teaspoon ginger, grated
1 teaspoon garlic, minced
1 bunch (8 oz) bok choy, chopped
8 oz rice noodles
3 cups vegetable broth
1 tablespoon mixed with 2 tablespoons water cornstarch

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Instructions

Step 1: Heat 1 tablespoon sesame oil in a large skillet over medium heat. Add tofu cubes and cook for 5 minutes per side until golden brown; remove and set aside.
Step 2: Add remaining 1 tablespoon sesame oil to skillet, then stir in grated ginger and minced garlic; sauté for 1 minute until fragrant.
Step 3: Add chopped bok choy and cook for 3 minutes until bright green and slightly wilted. Stir in miso paste, rice vinegar, soy sauce, honey, and vegetable broth; bring to a simmer.
Step 4: Add rice noodles and cooked tofu, stirring gently to coat. Simmer for 5 minutes until noodles are tender. Stir in cornstarch slurry and cook for 2 minutes until sauce thickens and coats the back of a spoon.