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Breakfast recipe · from the recipe book

Miso-Ginger Tofu Scramble with Sesame Bok Choy

Savory, softly crumbled tofu glazed with miso and ginger, served beside tender-crisp sesame bok choy and spinach with a nutty crunch.

Miso-Ginger Tofu Scramble with Sesame Bok Choy

Ingredients

  • 1¾ lb800 gFirm tofupatted dry and crumbled into bite-size pieces
  • 1 cup120 gShelled edamame, frozenthawed
  • 1½ tbsp24 gMiso paste
  • 3 tbsp45 gWater
  • 2 tbsp grated12 gFresh gingerfinely grated
  • 3 cloves9 gGarlicminced
  • 3 medium45 gGreen onionsthinly sliced, whites and greens kept separate
  • ¼ tsp1 gGround turmeric
  • 1½ tbsp18 gCanola oil
  • 5¾ cups shredded400 gBok choyhalved lengthwise and cut into 2-inch pieces
  • 3 cups loosely packed90 gBaby spinach
  • 1¾ tsp8 gToasted sesame oil
  • 2⅛ tsp10 gLow-sodium soy sauce
  • ¾ cup150 gLong-grain white rice, dryrinsed
  • 2¾ tsp8 gSesame seedstoasted
  • ½ tsp1 gBlack pepper

Steps

  1. Cook the rice: bring the rice and about 1.5 times its volume of extra water (not the listed water) to a boil in a covered saucepan, simmer 15 minutes, then rest off the heat while you cook.
  2. In a small bowl, whisk the miso paste with the water until smooth to make the miso sauce; set aside.
  3. Heat half of the canola oil in a large skillet over medium-high heat. Add the tofu and cook, stirring occasionally, for 6–8 minutes until lightly golden.
  4. Push the tofu aside, add the green onion whites, the ginger and the garlic to the open space, and cook 1 minute until fragrant.
  5. Sprinkle in the turmeric and black pepper, add the edamame, then pour in the miso sauce and toss for 2 minutes until the tofu is glazed and the edamame is hot. Move the scramble to a warm plate.
  6. Wipe the skillet, heat the remaining half of the canola oil over medium-high heat, and add the bok choy. Stir-fry 3 minutes until the stems are tender-crisp.
  7. Add the spinach and soy sauce and toss until the spinach just wilts, then take the skillet off the heat and drizzle the greens with the toasted sesame oil.
  8. Divide the rice, scramble and greens among 4 plates, and finish with the green onion greens and sesame seeds.

Contains: Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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