Stir-Fried Tofu with Miso and Sesame

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

Velvety tofu cubes simmered in a savory miso sauce with fresh ginger and garlic, finished with sesame seeds. This Asian recipe (vegan), ready in about 35 minutes, pairs firm tofu, sesame oil, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 (pressed, 1/2-inch cubes) firm tofu
• 1 tbsp sesame oil
• 2 cloves (minced) garlic
• 1 tbsp (minced) ginger
• 2 tbsp white miso paste
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 2 cups (chopped, stems and leaves separated) bok choy
• 2 (thinly sliced) green onions

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz firm tofu for 10 minutes to remove excess water, then cut into 1/2-inch cubes. Heat 1 tbsp sesame oil in a wok over medium-high heat.
2. Step 2: Add tofu cubes and cook 5-7 minutes, turning occasionally, until golden brown on all sides; remove and set aside.
3. Step 3: Add 2 minced garlic cloves and 1 tbsp minced ginger to the wok, stir-frying 30 seconds until fragrant.
4. Step 4: Whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, and 1 tbsp rice vinegar. Pour into wok and cook 1 minute until heated through.
5. Step 5: Add 2 cups chopped bok choy (stems first, then leaves) and cook 3-4 minutes until tender. Return tofu to wok, toss to coat, and cook 1 more minute. Garnish with 1 tsp sesame seeds and 2 thinly sliced green onions.