Honey-Soy Glazed Tofu with Sesame Jazz Greens Stir-Fry

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Pan-fried tofu glazed with a honey-soy sauce paired with stir-fried bok choy and snap peas in a sesame-infused sauce inspired by soulful Asian flavors. This Asian Fusion-inspired vegan recipe, ready in about 30 minutes, pairs firm tofu, soy sauce, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

Ingredients

• 14 oz block, pressed and cut into 1/2-inch cubes firm tofu
• 1/4 cup soy sauce
• 2 tbsp honey
• 1 tbsp rice vinegar
• 2 tbsp sesame oil
• 2 tbsp vegetable oil
• 3 cloves minced garlic
• 1 tbsp grated fresh ginger
• 3 heads, halved lengthwise baby bok choy
• 1 cup, trimmed snap peas
• 2, sliced green onions
• 1 tbsp toasted sesame seeds
• 1/4 tsp (optional) red pepper flakes
• 2 tsp (for tofu coating) cornstarch

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press 14 oz firm tofu to remove excess moisture, then cut into 1/2-inch cubes. Toss the tofu cubes gently with 2 tsp cornstarch to coat evenly.
2. Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu cubes and fry for 3-4 minutes per side until golden and crisp on all sides. Remove tofu and set aside.
3. Step 3: In a small bowl, whisk together 1/4 cup soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar.
4. Step 4: In the same skillet, heat 2 tbsp sesame oil over medium heat. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger; sauté for 30 seconds until fragrant.
5. Step 5: Add 3 halved baby bok choy heads and 1 cup snap peas. Stir-fry for 4-5 minutes until vegetables are tender-crisp and bright green.
6. Step 6: Return the tofu to the skillet and pour the honey-soy sauce over everything. Toss gently to coat and cook for 2 minutes until the sauce thickens and glazes the tofu and vegetables.
7. Step 7: Sprinkle 2 sliced green onions, 1 tbsp toasted sesame seeds, and 1/4 tsp red pepper flakes (if using) over the stir-fry before serving.