Spiced Pumpkin and Tofu Stir Fry with Miso Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A savory stir fry that combines tender tofu and sweet pumpkin cubes with a miso glaze, offering a comforting plant-based dish with autumn flavors. This Japanese-inspired Thanksgiving recipe (vegan), ready in about 35 minutes, pairs firm tofu, pressed and cubed, pumpkin, peeled and diced, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Prep: 15 min Cook: 20 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden brown and slightly crispy.
  2. Step 2: Add 2 cups diced pumpkin, 2 cloves minced garlic, and 1 tbsp grated ginger to the skillet. Sauté for 8-10 minutes until the pumpkin is tender but not mushy.
  3. Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp maple syrup, and 1 tbsp rice vinegar until smooth.
  4. Step 4: Pour the miso glaze over the tofu and pumpkin mixture, stirring well to coat everything evenly. Cook for an additional 2-3 minutes until the sauce thickens and clings to the ingredients.
  5. Step 5: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.

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