Pan-Fried Tofu with Ginger-Soy Glaze and Stir-Fried Bok Choy

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Crisp pan-fried tofu glazed with a savory ginger-soy sauce, paired with quickly stir-fried bok choy for a vibrant and balanced vegan meal. This Asian-inspired vegan recipe, ready in about 35 minutes, pairs extra-firm tofu, cornstarch, canola oil 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 cubes extra-firm tofu
• 3 tbsp cornstarch
• 3 tbsp canola oil
• 1 tbsp grated fresh ginger
• 2 cloves minced garlic cloves
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 2 heads, chopped into 2-inch pieces bok choy
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 2 stalks sliced, for garnish green onions
• 1 tbsp toasted, for garnish sesame seeds

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Instructions

1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 3 tbsp cornstarch in a bowl until evenly coated.
2. Step 2: Heat 3 tbsp canola oil in a large nonstick skillet over medium-high heat. Add tofu cubes and fry for 4-5 minutes per side, turning carefully to achieve a golden, crispy exterior. Remove tofu and set aside.
3. Step 3: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until aromatic.
4. Step 4: Stir in 3 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp maple syrup. Cook for 2 minutes, stirring until the glaze thickens slightly.
5. Step 5: Return tofu to the skillet and toss gently to coat in the ginger-soy glaze. Cook for another minute to heat through.
6. Step 6: In a separate large pan, heat 1 tsp sesame oil over medium heat. Add 2 chopped heads of bok choy and 1/4 tsp red pepper flakes. Stir-fry for 3-4 minutes until leaves are wilted and stems are tender-crisp.
7. Step 7: Plate the glazed tofu over the stir-fried bok choy, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.