Spiced Pumpkin and Tofu Stir Fry with Miso Glaze
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.
Ingredients
- 14 oz firm tofu, pressed and cubed
- 2 cups pumpkin, peeled and diced
- 2 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 2 scallions, sliced
- 1 tbsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Spiced Pumpkin and Tofu Stir Fry with Miso Glaze take to make?
Total time is about 35 minutes (15 min prep + 20 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 Spiced Pumpkin and Tofu Stir Fry with Miso Glaze?
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, pressed and cubed from drying out.
Can I substitute ingredients in Spiced Pumpkin and Tofu Stir Fry with Miso Glaze?
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 Spiced Pumpkin and Tofu Stir Fry with Miso Glaze 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 Spiced Pumpkin and Tofu Stir Fry with Miso Glaze 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.
What others are saying
- ★★★★★
Loved the spices! My family asked for seconds.
- ★★★★★
Simple and delicious. Made it for my wife's family gathering and they raved.
- ★★★★★
This recipe was a hit at my Thanksgiving dinner! The pumpkin and tofu were perfectly balanced.
