Miso-Ginger Glazed Tofu & Bok Choy
Miso-Ginger Glazed Tofu & Bok Choy offers a delightful balance of savory and fresh flavors in every bite. Tender, golden-brown tofu is enveloped in a rich miso-ginger glaze, perfectly complemented by vibrant bok choy. This dish not only tantalizes your taste buds but also makes for a stunning centerpiece at any dinner table. Whether for a cozy weeknight meal or an impressive gathering, this recipe guarantees satisfaction and requests for seconds.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 4 cups bok choy, chopped
- 3 tbsp white miso paste
- 2 tbsp low-sodium soy sauce
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tbsp vegetable oil (for sautéing)
Instructions
- Press the tofu to remove excess moisture, then cube it.
- Chop bok choy into bite-sized pieces.
- In a bowl, whisk together miso paste, soy sauce, ginger, garlic, rice vinegar, and sesame oil until smooth.
- Heat vegetable oil in a non-stick skillet over medium-high heat. Add tofu cubes and sauté until golden brown on all sides (about 8-10 minutes).
- Add chopped bok choy to the skillet and stir-fry until wilted (approximately 3-4 minutes).
- Pour the miso-ginger glaze over the tofu and bok choy; stir well and cook for another 2-3 minutes until heated through.
- Serve hot over rice or quinoa, garnishing with sesame seeds or scallions if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 280
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 0mg
Keywords: For added flavor variation, try substituting bok choy with kale or spinach. You can also sprinkle crushed red pepper for a spicy kick or add sesame seeds for crunch. Store leftovers in an airtight container for up to three days.