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

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

A savory pan-seared tofu dish glazed with a rich miso ginger sauce, served alongside tender sautéed bok choy for a balanced and flavorful meal. This japanese-inspired vegetarian (vegetarian) ready in about 35 minutes pairs white miso paste, finely grated fresh ginger, soy sauce 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.

Ingredients

• 14 oz (400 g), drained and cut into 1/2-inch thick slices firm tofu
• 2 tbsp white miso paste
• 1 tbsp, finely grated fresh ginger
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp rice vinegar
• 1 tsp brown sugar
• 2 tbsp vegetable oil
• 3 heads, halved lengthwise baby bok choy
• 3 cloves, thinly sliced garlic cloves
• 1 tsp sesame oil
• 2 tbsp water
• 1 tsp, for garnish toasted sesame seeds
• 2 stalks, thinly sliced for garnish green onions

Instructions

1. Step 1: Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Pat dry 14 oz firm tofu slices and place them gently in the skillet. Cook for 4 minutes on each side until golden brown and crispy on edges, then transfer to a plate.
2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp finely grated fresh ginger, 1 tbsp soy sauce, 1 tbsp mirin, 1 tsp rice vinegar, and 1 tsp brown sugar until smooth and well combined.
3. Step 3: In the same skillet, add the miso ginger glaze and cook over medium-low heat for 2 minutes, stirring constantly, until the sauce thickens slightly and becomes glossy.
4. Step 4: Return the tofu slices to the skillet, spooning the glaze over each piece. Cook for another 2 minutes, turning tofu to coat evenly, then remove skillet from heat.
5. Step 5: In a separate large pan, heat 1 tbsp vegetable oil over medium-high heat. Add 3 cloves thinly sliced garlic and sauté for 30 seconds until fragrant but not browned.
6. Step 6: Add 3 halved baby bok choy heads to the pan along with 2 tbsp water and 1 tsp sesame oil. Cover and cook for 3 minutes until bok choy stems are tender but leaves remain bright green.
7. Step 7: Remove lid, increase heat to medium-high, and cook bok choy uncovered for 1 more minute to evaporate excess moisture and lightly caramelize edges.
8. Step 8: Plate the glazed tofu alongside the sautéed bok choy. Garnish with 1 tsp toasted sesame seeds and 2 thinly sliced green onion stalks before serving.