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A plant-based meal, prominently featuring a golden-browned block of tofu that has been expertly pan-seared to create a delicious crust. It's garnished with green herbs like baby spinach leaves, adding a fresh, vibrant contrast. Accompanying the tofu are several round, lightly-browned potatoes and an array of green baby bok choy. The food is arranged in a non-stick skillet, hinting that it might be freshly prepared and ready to be served.

Easy Miso Glazed Tofu Steak with Bok Choy and Potatoes

Surprise your taste buds with Japanese inspired Miso Glazed Tofu Steak next to the ultimate Supergreen – Bok Choy and potassium packed – Potatoes! Whether you’re a tofu lover or just exploring vegan options, this recipe is a must-try.
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Prep Time:5 minutes
Cook Time:20 minutes
Total Time:25 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Japanese
Diet: Gluten Free, Vegan
Keyword: high protein, miso, Plant-Based Protein, post-workout, tofu
Servings: 2

Ingredients

Stir Fry

  • 1 block Firm or extra-firm tofu
  • 4 Bok choy, large (or 8 small ones)
  • 4 Potatoes (russet, sweet, or red)

Miso Sauce

  • 3 tbsp Tamari sauce (soy sauce or coconut aminos)
  • 2 tbsp White miso paste
  • 1 tbsp Rice vinegar
  • 2 Cloves garlic, minced
  • 1 inch Fresh ginger, grated
  • 1 tsp Mirin
  • 1 tsp Chili paste (optional)

Instructions

A. Preparing the Tofu Steak

  • Press the Tofu: Begin by draining the tofu. Press it between two kitchen towels or paper towels with a heavy object on top to remove excess water. This step ensures that the tofu will absorb the marinade effectively. Slice the tofu into 1/2-inch thick steaks.
  • Make the Glaze: Mix miso paste, tamari sauce, mirin, grated ginger, minced garlic, and sesame oil in a bowl.
  • Marinate the Tofu: Cut the tofu into steaks and marinate in the glaze for at least 10-20 minutes.
  • Grill the Tofu: Heat a grill pan over medium heat. Grill the tofu steaks for 3-4 minutes on each side until nicely charred.

B. Boiling the Potatoes

  • Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces.
  • Boil the Potatoes: Place the potatoes in a pot of cold, salted water. Bring to a boil and cook for 10-15 minutes until tender but not falling apart.
  • Transfer to pan: Once tofu steaks are cooked, remove them. Add boiled potato pieces to the pan and coat well with marinade.

C. Sautéing Bok Choy

  • Bok Choy Preparation: In the same skillet, place halved bok choy cut side down.Sauté for 2-3 minutes each side until tender and slightly charred.
  • Serving: Place the miso-glazed tofu steaks on a plate, accompanied by the flavorful potatoes and sautéed bok choy.
  • Garnish with optional toppings like sesame seeds or sliced green onions.

Notes

Tofu Texture: For a firmer texture, freeze the tofu overnight and thaw before pressing.
Glaze Flavor: Adjust the miso and mirin according to taste.