Crispy Honey-Soy Tofu with Bok Choy

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

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 drafted and published.

Crispy pan-fried tofu with sweet-savory sauce and tender bok choy. This Asian-inspired quick recipe (vegan), ready in about 30 minutes, pairs extra-firm tofu, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 2 Asian cuisine 320 cal/serving

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Ingredients

14 oz, pressed and cubed 1 inch extra-firm tofu
3 tbsp soy sauce
2 tbsp honey
1 tbsp rice vinegar
2 cups, trimmed and halved bok choy
1 tsp sesame oil
2 tbsp cornstarch
1 tbsp vegetable oil

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Instructions

Step 1: Toss tofu cubes with cornstarch until evenly coated. Heat vegetable oil in a skillet over medium-high until shimmering.
Step 2: Add tofu in a single layer; cook undisturbed for 4 minutes until golden brown on one side.
Step 3: Flip tofu and cook for another 3-4 minutes until crisp on all sides; set aside.
Step 4: Whisk soy sauce, honey, and rice vinegar in a bowl. Add to skillet with bok choy; cook 3-4 minutes until bok choy is wilted and sauce thickens slightly.
Step 5: Return tofu to skillet; toss to coat and heat through for 1 minute.