Miso-Glazed Tofu + Bok Choy
Crisp-edged pan-seared tofu in a salty-sweet miso glaze, with bok choy seared in the same pan — twenty-five minutes, one skillet.
- Servings
- 2
- Prep
- 25 min (incl. pressing)
- Cook
- 10 min
- Tags
- high-protein · tofu · vegetarian · weeknight
Method
The fastest high-protein dinner on file. Press the tofu properly and it takes a golden crust and a sticky miso glaze like it was born for it, and the bok choy picks up all the browned glaze left in the pan. One skillet, start to finish in about half an hour.
Method
1. Press
Press the firm tofu for 20 minutes — a plate and a weight is fine — then cut into cubes.
2. Glaze
Stir together the white miso, mirin, soy sauce, and maple syrup. It should be thick and spoonable.
3. Sear
Pan-sear the tofu in a little oil until golden on all sides. Add the glaze for the last 2 minutes only, tossing so every cube gets coated and the glaze reduces to a shine.
4. Bok Choy
Sear the bok choy halves cut-side down in the same pan, picking up the leftover glaze, until the cut faces are browned and the leaves are just wilted.
Notes
- Pressing the tofu for 20 minutes is what lets the edges go golden instead of pale and steamed — don't skip it.
- Miso burns. The glaze goes in for the last 2 minutes only, and stays moving.
- Pairs naturally with the Black Rice + Edamame Bowl — cook a double grain batch and this sits on top.