Sesame-Ginger Tofu Bowls with Miso-Infused Veggies
Crispy baked tofu with a savory-sweet miso glaze, paired with stir-fried vegetables for a satisfying plant-based meal. This japanese-inspired vegan (gluten-free) ready in about 50 minutes pairs firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp ginger
- 2 tsp sesame oil
- 2 cups bok choy
- 1 cup carrots
- 1 tbsp miso paste
- 1 tsp sugar
Instructions
- Step 1: Preheat oven to 400°F (200°C). Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, 2 tsp sesame oil, and 1 tsp sugar. Toss tofu in the mixture until coated.
- Step 2: Arrange tofu on a parchment-lined baking sheet. Bake for 25 minutes, flipping halfway, until golden and crisp.
- Step 3: While tofu bakes, stir-fry 2 cups bok choy (chopped) and 1 cup julienned carrots in a hot skillet with 1 tsp oil until crisp-tender (about 5 minutes). Whisk 1 tbsp miso paste with 2 tbsp water and 1 tsp sugar, then pour over vegetables. Cook for 2 more minutes until glossy. Serve tofu over miso vegetables.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Tofu Bowls with Miso-Infused Veggies take to make?
Total time is about 50 minutes (20 min prep + 30 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 Sesame-Ginger Tofu Bowls with Miso-Infused Veggies?
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 firm tofu from drying out.
Can I substitute ingredients in Sesame-Ginger Tofu Bowls with Miso-Infused Veggies?
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 Sesame-Ginger Tofu Bowls with Miso-Infused Veggies 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 Sesame-Ginger Tofu Bowls with Miso-Infused Veggies 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
- ★★★★★
Made with what I had on hand and it still came out great.
