Pan-Fried Tofu with Ginger-Soy Glaze and Stir-Fried Bok Choy
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 ready in about 35 minutes pairs cornstarch, canola oil, grated 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 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
Instructions
- Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 3 tbsp cornstarch in a bowl until evenly coated.
- 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.
- Step 3: In the same skillet, add 1 tbsp grated fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until aromatic.
- 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.
- Step 5: Return tofu to the skillet and toss gently to coat in the ginger-soy glaze. Cook for another minute to heat through.
- 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.
- 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.
Frequently asked questions
How long does Pan-Fried Tofu with Ginger-Soy Glaze and Stir-Fried Bok Choy take to make?
Total time is about 35 minutes (15 min prep + 20 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 Stir-Fried 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 Tofu with Ginger-Soy Glaze and Stir-Fried 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 Tofu with Ginger-Soy Glaze and Stir-Fried 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.
What goes well with Pan-Fried Tofu with Ginger-Soy Glaze and Stir-Fried Bok Choy?
Asian vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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