Crisp Pan-Fried Tofu with Sesame-Ginger Stir-Fried Bok Choy

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Golden pan-fried tofu cubes served with tender bok choy stir-fried in a fragrant sesame-ginger sauce for a light and flavorful vegan meal. This Asian-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 290 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 tbsp cornstarch
4 tbsp vegetable oil
4 heads, halved lengthwise baby bok choy
1 tbsp, finely grated fresh ginger
2, minced garlic cloves
3 tbsp soy sauce
1 tbsp toasted sesame oil
1 tsp rice vinegar
1 tbsp, toasted sesame seeds
2, sliced thinly green onions

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Instructions

Step 1: Pat dry 14 oz firm tofu and cut into 1-inch cubes. Toss cubes gently in 3 tbsp cornstarch until evenly coated.
Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry for 3-4 minutes on each side until crispy and golden brown. Remove tofu and set aside.
Step 3: In the same skillet, add 1 tbsp vegetable oil, 1 tbsp finely grated fresh ginger, and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
Step 4: Add 4 halved baby bok choy and stir-fry for 3-4 minutes until tender but still bright green.
Step 5: Stir in 3 tbsp soy sauce, 1 tbsp toasted sesame oil, and 1 tsp rice vinegar, cooking for another 1 minute as the sauce coats the bok choy.
Step 6: Return tofu to the skillet, toss gently to combine and heat through for 1 minute. Plate and garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions.