Pan-Fried Sesame Ginger Tofu with Sautéed Bok Choy
Crispy pan-fried tofu glazed with a ginger-sesame sauce, served alongside tender sautéed bok choy for an Asian-inspired vegetarian dish. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs cornstarch, sesame oil, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 extra firm tofu, pressed and cut into 1/2-inch cubes
- 3 tbsp cornstarch
- 2 tbsp sesame oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic cloves, minced
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 2 stalks green onions, thinly sliced
- 4 heads baby bok choy, halved lengthwise
- 2 tbsp water
Instructions
- Step 1: Toss 14 oz extra firm tofu cubes with 3 tbsp cornstarch until evenly coated. Heat 1 tbsp sesame oil in a large nonstick pan over medium-high heat. Add tofu in a single layer and pan-fry for 3-4 minutes per side until golden and crispy, then remove tofu and set aside.
- Step 2: In the same pan, add remaining 1 tbsp sesame oil. Sauté 1 tbsp minced fresh ginger and 2 minced garlic cloves for 30 seconds until fragrant.
- Step 3: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey or maple syrup. Return tofu to the pan and toss to coat, cooking for 2 minutes until sauce thickens slightly.
- Step 4: Remove tofu and keep warm. Add 4 halved baby bok choy to the pan and pour 2 tbsp water over. Cover and steam for 3-4 minutes until bok choy is tender but still bright green.
- Step 5: Plate the bok choy with tofu on top and garnish with 2 thinly sliced green onions before serving.
Equipment for this recipe
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Frequently asked questions
How long does Pan-Fried Sesame Ginger Tofu with Sautéed Bok Choy take to make?
Total time is about 30 minutes (15 min prep + 15 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 Pan-Fried Sesame Ginger Tofu with Sautéed 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 cornstarch from drying out.
Can I substitute ingredients in Pan-Fried Sesame Ginger Tofu with Sautéed 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 Pan-Fried Sesame Ginger Tofu with Sautéed Bok Choy for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Fried Sesame Ginger Tofu with Sautéed Bok Choy vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
