Smoky Miso-Glazed Tofu with Bok Choy
Silken tofu coated in a savory-sweet miso glaze, served atop lightly sautéed bok choy for a quick, protein-packed vegetarian meal. This japanese-inspired vegetarian ready in about 35 minutes pairs firm tofu, white miso paste, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 firm tofu
- 2 tbsp white miso paste
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 10 oz bok choy
- 1 tbsp sesame oil
- 2 cloves garlic
Instructions
- Step 1: Press tofu for 15 minutes to remove excess water, then cut into 1-inch cubes. Whisk together 2 tbsp miso paste, 1 tbsp maple syrup, and 1 tsp rice vinegar in a bowl.
- Step 2: Heat 1 tbsp sesame oil in a non-stick skillet over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
- Step 3: Add tofu cubes to skillet, coating evenly in miso glaze. Cook for 8 minutes, turning occasionally, until golden and caramelized on all sides.
- Step 4: While tofu cooks, trim bok choy and cut into 2-inch pieces. Sauté in a separate pan with a splash of water for 5 minutes until bright green and tender-crisp.
- Step 5: Serve miso-glazed tofu over bok choy, drizzling with any remaining pan sauce.
Frequently asked questions
How long does Smoky Miso-Glazed Tofu with Bok Choy take to make?
Total time is about 35 minutes (20 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 Smoky Miso-Glazed Tofu with 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 firm tofu from drying out.
Can I substitute ingredients in Smoky Miso-Glazed Tofu with 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 Smoky Miso-Glazed Tofu with 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.
What goes well with Smoky Miso-Glazed Tofu with Bok Choy?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Made this for dinner guests, and everyone asked for the recipe! The tofu was tender and flavorful.
- ★★★★★
The miso glaze was perfect—smoky without being overpowering. Bok choy stayed crisp, which I loved.
- ★★★★★
Loved it! My family devoured this with rice and it was so simple to make.
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