Maple-Soy Glazed Tofu with Bok Choy Stir-Fry
A quick, savory-sweet stir-fry with firm tofu and crisp bok choy, perfect for a busy weeknight. This Asian-inspired quick recipe (vegetarian, gluten-free), ready in about 25 minutes, pairs firm tofu, soy sauce, pure maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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, pressed and cubed firm tofu
- 3 tbsp soy sauce
- 2 tbsp pure maple syrup
- 1 tbsp rice vinegar
- 1 tbsp, grated ginger
- 2 bunches, stems and leaves separated bok choy
- 1 tsp sesame oil
- 1 tbsp vegetable oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 8-10 minutes, flipping occasionally, until golden brown on all sides.
- Step 2: While tofu cooks, whisk together 3 tbsp soy sauce, 2 tbsp maple syrup, 1 tbsp rice vinegar, and 1 tbsp grated ginger in a small bowl.
- Step 3: Add bok choy stems to the skillet and stir-fry for 2 minutes until slightly tender. Add leaves and the soy sauce mixture, cooking for 3-4 minutes until sauce thickens and coats vegetables, stirring constantly.
