Pan-Seared Tofu with Miso-Ginger Glaze and Baby Bok Choy

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Golden pan-seared tofu glazed with a savory miso-ginger sauce, served alongside tender baby bok choy for a vibrant vegan Asian fusion dish. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs baby bok choy, halved lengthwise, white miso paste, fresh ginger, grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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: 15 min Serves 2 Asian Fusion cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz extra firm tofu, pressed and cut into 1/2-inch slabs
2 heads baby bok choy, halved lengthwise
2 tbsp white miso paste
1 tbsp fresh ginger, grated
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp maple syrup
1 tsp sesame oil
3 tbsp neutral oil (canola or vegetable)
2 scallions, thinly sliced
1 tsp sesame seeds

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Press 14 ounces extra firm tofu for at least 30 minutes to remove excess water, then cut into 1/2-inch thick slabs.
Step 2: In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon grated fresh ginger, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, and 1 teaspoon sesame oil until smooth.
Step 3: Heat 3 tablespoons neutral oil in a large nonstick skillet over medium-high heat until shimmering.
Step 4: Add tofu slabs in a single layer and cook for 4-5 minutes per side until golden and crisp. Remove tofu from skillet and set aside.
Step 5: In the same skillet, add halved 2 heads baby bok choy cut side down. Cook for 3 minutes until slightly wilted and browned.
Step 6: Return tofu to the skillet and pour the miso-ginger glaze over tofu and bok choy. Cook for 2 minutes more, spooning glaze to coat evenly until sauce thickens slightly.
Step 7: Remove from heat, garnish with 2 thinly sliced scallions and 1 teaspoon sesame seeds. Serve immediately.

Frequently asked questions

How long does Pan-Seared Tofu with Miso-Ginger Glaze and Baby Bok Choy take to make?

Total time is about 30 minutes (15 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-Seared Tofu with Miso-Ginger Glaze and Baby Bok Choy?

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 white miso paste from drying out.

Can I substitute ingredients in Pan-Seared Tofu with Miso-Ginger Glaze and Baby Bok Choy?

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-Seared Tofu with Miso-Ginger Glaze and Baby Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Seared Tofu with Miso-Ginger Glaze and Baby Bok Choy vegan?

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