Tofu and Bok Choy Stir-Fry with Miso Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy tofu and tender bok choy tossed in a savory miso glaze for a quick vegetarian dinner. This japanese-inspired asian (vegetarian) ready in about 25 minutes blends pressed and cubed firm tofu, vegetable oil, white miso paste into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.

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Frequently asked questions

How long does Tofu and Bok Choy Stir-Fry with Miso Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tofu and Bok Choy Stir-Fry with Miso Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tofu and Bok Choy Stir-Fry with Miso Sauce?

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 Tofu and Bok Choy Stir-Fry with Miso Sauce for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tofu and Bok Choy Stir-Fry with Miso Sauce vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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