One-Pan Miso Glazed Tofu and Greens

Miso, Japan’s classic fermented soybean paste, lends deep savory sweetness to weeknight cooking. Here extra-firm tofu caramelizes in a maple-miso glaze while bok choy and broccoli soften in the same skillet.

Serves 3 · 15 min prep · 14 min cook

Estimate for one serving

• 285 cal
• 22g protein
• 16g carbs
• 15g fat
• 3g fiber

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Ingredients

• 14 oz block extra-firm tofu, pressed and cubed
• 2 tablespoons white miso paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon maple syrup
• 1 teaspoon rice vinegar
• 2 teaspoons toasted sesame oil
• 1 garlic clove, grated
• 1 teaspoon fresh ginger, grated
• 4 heads baby bok choy, halved
• 2 cups broccoli florets
• 3 scallions, sliced
• 1 tablespoon sesame seeds
• 1 tablespoon neutral oil
• 1/4 teaspoon red pepper flakes

Instructions

1. 1Press the tofu block between towels under a heavy pan for 10 minutes, then cut into 1-inch cubes so surfaces dry enough to caramelize.
2. 2In a small bowl whisk miso paste, soy sauce, maple syrup, rice vinegar, sesame oil, grated garlic, and ginger into a glossy glaze.
3. 3Heat a large 12-inch skillet over medium-high and add the neutral oil; when hot, arrange tofu cubes in a single layer without crowding.
4. 4Sear the tofu 3 to 4 minutes per side until deep golden and crisp on most edges, then push cubes to one side of the pan.
5. 5Add the halved bok choy cut-side down and the broccoli florets to the empty space; cook 2 minutes until greens begin to char lightly.
6. 6Pour the miso glaze evenly over tofu and vegetables, then toss everything gently so the glaze coats and bubbles.
7. 7Reduce heat to medium and cook 3 to 4 minutes more, stirring once, until the glaze thickens into a shiny lacquer and greens are tender-crisp.
8. 8Sprinkle scallions, sesame seeds, and red pepper flakes over the pan in the final minute so they toast lightly in the residual heat.
9. 9Taste and adjust with an extra splash of soy if needed, then remove from heat.
10. 10Divide the glazed tofu and greens among plates or lunch boxes, scraping every bit of sticky glaze from the pan.
11. 11Serve hot or at room temperature; the dish holds well for next-day lunches without sogginess.