Pan-Fried Tofu with Sesame-Ginger Glaze and Stir-Fried Baby Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp pan-fried tofu glazed with a savory sesame-ginger sauce alongside tender baby bok choy stir-fried with garlic. This asian-inspired vegan (vegetarian) ready in about 35 minutes pairs divided sesame oil, grated fresh ginger, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 250 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and sliced tofu slabs and fry for 4-5 minutes per side until golden brown and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 2 minced garlic cloves. Sauté for 30 seconds until fragrant.
  3. Step 3: Stir in 3 tbsp soy sauce and 1 tbsp honey, cooking for 2 minutes until the glaze thickens slightly.
  4. Step 4: Return the tofu to the pan, toss gently to coat with glaze, and cook for 1 more minute to absorb flavors.
  5. Step 5: In a separate wok or skillet, heat a drizzle of sesame oil over medium-high heat. Add 2 minced garlic cloves and 1 lb halved baby bok choy, stir-frying for 3-4 minutes until tender-crisp.
  6. Step 6: Season bok choy with a pinch of red pepper flakes if desired. Plate the tofu over the bok choy, garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Fried Tofu with Sesame-Ginger Glaze and Stir-Fried Baby 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 Sesame-Ginger Glaze and Stir-Fried Baby 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 divided sesame oil from drying out.

Can I substitute ingredients in Pan-Fried Tofu with Sesame-Ginger Glaze and Stir-Fried Baby 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 Sesame-Ginger Glaze and Stir-Fried Baby Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Sesame-Ginger Glaze and Stir-Fried Baby 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.

Related recipes