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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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-inspired one pot (vegetarian) ready in about 45 minutes pairs tablespoons miso paste, tablespoons rice vinegar, tablespoons soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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: 25 min Serves 4 Japanese cuisine 400 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add remaining 1 tablespoon sesame oil to skillet, then stir in grated ginger and minced garlic; sauté for 1 minute until fragrant.
  3. 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.
  4. 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.

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Frequently asked questions

How long does One-Pot Miso-Glazed Tofu with Bok Choy and Rice Noodles take to make?

Total time is about 45 minutes (20 min prep + 25 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 One-Pot Miso-Glazed Tofu with Bok Choy and Rice Noodles?

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 tablespoons miso paste from drying out.

Can I substitute ingredients in One-Pot Miso-Glazed Tofu with Bok Choy and Rice Noodles?

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 One-Pot Miso-Glazed Tofu with Bok Choy and Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 One-Pot Miso-Glazed Tofu with Bok Choy and Rice Noodles vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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