Spicy Miso-Glazed Tofu Bowls with Sesame-Ginger Veggies
Crispy baked tofu glazed in umami-rich miso sauce, served over a bed of stir-fried broccoli and carrots with a ginger-sesame dressing. This japanese-inspired vegetarian (vegan, gluten-free) ready in about 47 minutes pairs white miso paste, rice vinegar, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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, pressed and cubed 1-inch extra-firm tofu
- 3 tbsp white miso paste
- 2 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tsp toasted sesame oil
- 2 tbsp, divided olive oil
- 1.5 cups, cut into small florets broccoli
- 1 cup, thinly sliced carrots
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 1 tbsp soy sauce
- 1 tsp sesame seeds
- 3 cups cooked brown rice
- 2 tbsp, sliced green onions
Instructions
- Step 1: Whisk miso paste, rice vinegar, maple syrup, and toasted sesame oil in a bowl until smooth. Toss tofu cubes in 2 tbsp olive oil, then coat evenly in miso mixture. Arrange on a parchment-lined baking sheet.
- Step 2: Bake at 425°F for 20-22 minutes, flipping halfway, until golden and crisp at edges.
- Step 3: While tofu bakes, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add broccoli and carrots, stir-frying for 4-5 minutes until crisp-tender. Add garlic and ginger, cooking for 1 minute until fragrant.
- Step 4: Stir in soy sauce and 2 tbsp water. Reduce heat to medium-low, cover, and cook for 3 minutes until vegetables are tender but still bright green.
- Step 5: Divide cooked brown rice between bowls. Top with roasted tofu and vegetable mixture. Drizzle with any pan juices, sprinkle with sesame seeds and green onions before serving.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Miso-Glazed Tofu Bowls with Sesame-Ginger Veggies take to make?
Total time is about 47 minutes (25 min prep + 22 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 Spicy Miso-Glazed Tofu Bowls with Sesame-Ginger 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 white miso paste from drying out.
Can I substitute ingredients in Spicy Miso-Glazed Tofu Bowls with Sesame-Ginger 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 Spicy Miso-Glazed Tofu Bowls with Sesame-Ginger 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 Spicy Miso-Glazed Tofu Bowls with Sesame-Ginger Veggies vegan?
Yes — this recipe is tagged vegan, 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
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
