Pan-Fried Miso Tofu with Bok Choy and Rice
Crispy tofu glazed in savory miso sauce, served with tender bok choy and fluffy rice for a quick vegetarian meal. This japanese-inspired vegetarian (gluten-free) ready in about 25 minutes pairs pressed and sliced firm tofu, white miso paste, rice vinegar 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.
Ingredients
- 14 oz pressed and sliced firm tofu
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 1 lb chopped bok choy
- 1/4 cup water
- 1 tbsp vegetable oil
- 2 cups cooked rice
Instructions
- Step 1: In a small bowl, whisk 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp sesame oil, and 1 tbsp cornstarch until smooth.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu slices and cook 3-4 minutes per side until golden brown. Remove and set aside.
- Step 3: Add 1 lb chopped bok choy and 1/4 cup water to the skillet. Cover and cook 4-5 minutes until bok choy is tender. Stir in miso sauce and cook 1 minute until thickened. Return tofu to skillet and toss to coat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Miso Tofu with Bok Choy and Rice take to make?
Total time is about 25 minutes (10 min prep + 15 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 Pan-Fried Miso Tofu with Bok Choy and Rice?
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 pressed and sliced firm tofu from drying out.
Can I substitute ingredients in Pan-Fried Miso Tofu with Bok Choy and Rice?
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 Pan-Fried Miso Tofu with Bok Choy and Rice 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 Pan-Fried Miso Tofu with Bok Choy and Rice gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
