Miso-Glazed Tofu with Charred Bok Choy and Shiitake Mushrooms
A quick and flavorful one-pot dish featuring crispy tofu glazed with savory miso, paired with charred bok choy and tender shiitake mushrooms. Perfect for a satisfying gluten-free weeknight meal in just 25 minutes.
- 16 oz extra-firm tofu, pressed and cubed
- 4 small heads bok choy, halved lengthwise
- 8 oz fresh shiitake mushrooms, stems removed and sliced
- 3 tbsp gluten-free white miso paste
- 2 tbsp tamari (gluten-free soy sauce)
- 1 tbsp maple syrup
- 2 tbsp toasted sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp neutral oil (like avocado or canola)
- 1/4 cup water
- 2 tbsp scallions, sliced (for garnish)
- 1 tsp toasted sesame seeds (optional, for garnish)
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Instructions
Heat the neutral oil in a large nonstick skillet or wok over medium-high heat. Add tofu cubes and cook, turning occasionally, until golden and crispy on all sides, about 6 minutes.
⏱️ 6 minutes 🌡️ medium-highPush tofu to the side, add bok choy (cut side down) and shiitake mushrooms. Sear until bok choy is charred and mushrooms are softened, about 4 minutes.
⏱️ 4 minutes 🌡️ medium-highIn a small bowl, whisk together miso paste, tamari, maple syrup, sesame oil, garlic, ginger, and water until smooth. Pour the sauce into the skillet, tossing everything to coat. Cook until sauce has thickened and vegetables are tender, about 3 minutes.
⏱️ 3 minutes 🌡️ mediumRemove from heat. Garnish with scallions and toasted sesame seeds before serving.
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Nutrition Information
Per serving. Values are approximate and may vary.
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