Pan-Fried Tofu with Ginger Soy Glaze and Sesame Greens
Crisp pan-fried tofu served with tender sautéed greens and a savory ginger soy glaze, delivering umami-packed plant-based flavors. This asian-inspired vegetarian (vegetarian, gluten free option) ready in about 30 minutes pairs cornstarch, vegetable oil, minced fresh ginger 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 block, pressed and cut into 1/2-inch slices extra-firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 2 cloves, minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 3 cups, halved baby bok choy
- 1 tsp sesame oil
- 1 tbsp, toasted sesame seeds
- 2 stalks, sliced green onions
Instructions
- Step 1: Press a 14 oz block of extra-firm tofu for at least 20 minutes to remove excess moisture, then cut into 1/2-inch thick slices. Lightly dust each slice with 3 tbsp cornstarch, shaking off excess.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu slices and fry for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar. Cook the glaze for 2 minutes until it thickens and coats the back of a spoon.
- Step 5: Add 3 cups halved baby bok choy to the skillet, tossing with 1 tsp sesame oil and the glaze. Sauté for 3-4 minutes until greens are tender but still bright.
- Step 6: Return tofu to the skillet, gently tossing to coat with glaze and greens. Sprinkle with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Fried Tofu with Ginger Soy Glaze and Sesame Greens 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 Tofu with Ginger Soy Glaze and Sesame Greens?
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 Tofu with Ginger Soy Glaze and Sesame Greens?
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 Tofu with Ginger Soy Glaze and Sesame Greens 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 Tofu with Ginger Soy Glaze and Sesame Greens vegetarian?
Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
