Tofu and Bok Choy Stir-Fry with Miso Sauce

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

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 developed and reviewed.

Crispy tofu and tender bok choy tossed in a savory miso glaze for a quick vegetarian dinner. This Asian recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, bok choy, vegetable oil 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.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 250 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
10 oz, chopped (stems and leaves separated) bok choy
3 tbsp vegetable oil
3 tbsp white miso paste
2 tbsp rice vinegar
1 tbsp honey
1 tbsp soy sauce
2 cloves, minced garlic
1 tbsp, grated fresh ginger
1/4 cup water
1/4 tsp red pepper flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Transfer to a plate and set aside.
Step 2: Add the remaining 1 tbsp vegetable oil to the skillet. Add 2 minced garlic cloves and 1 tbsp grated fresh ginger, stir-frying for 30 seconds until fragrant. Add chopped bok choy stems and stir-fry for 2 minutes. Add leaves and cook for 1 more minute until slightly wilted.
Step 3: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp soy sauce, 1/4 cup water, and 1/4 tsp red pepper flakes. Pour the sauce over the bok choy and stir to combine. Return the tofu to the skillet and toss to coat. Cook for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.