Ginger-Soy Baked Tofu with Sesame Bok Choy
Crispy baked tofu glazed in a tangy-sweet ginger-soy sauce, served atop steamed bok choy for a vibrant vegan meal. This asian-inspired vegetarian (vegan, gluten-free) ready in about 35 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, grated ginger
- 1 clove, minced garlic
- 1 tsp sesame oil
- 2 tbsp cornstarch
- 2 tbsp vegetable oil
- 1 bunch, trimmed and cut into 2-inch pieces bok choy
- 1/4 cup sesame seeds
Instructions
- Step 1: Whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated ginger, and 1 minced garlic clove in a bowl; set aside.
- Step 2: Toss 14 oz pressed tofu cubes with 2 tbsp cornstarch until evenly coated.
- Step 3: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat, add tofu, and cook for 4 minutes per side until golden and crispy.
- Step 4: Remove tofu; add 1/4 cup of the soy sauce mixture to the skillet and simmer for 1 minute until slightly thickened.
- Step 5: Add 1 bunch bok choy and cook for 3 minutes until bright green and crisp-tender.
- Step 6: Return tofu to skillet, add 1 tsp sesame oil, and toss for 1 minute until sauce glazes everything.
- Step 7: Sprinkle with 1/4 cup sesame seeds and serve.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Baked Tofu with Sesame Bok Choy take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Soy Baked Tofu with Sesame Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep soy sauce from drying out.
Can I substitute ingredients in Ginger-Soy Baked Tofu with Sesame Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Soy Baked Tofu with Sesame Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Soy Baked Tofu with Sesame Bok Choy vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
