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

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy pan-fried tofu glazed with a savory sesame-ginger sauce, paired with quickly stir-fried bok choy for a flavorful vegan Asian-inspired meal. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, sesame oil, minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.6 (10 ratings) Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu block to remove excess moisture, then cut into 1/2-inch cubes. Toss tofu cubes gently with 3 tbsp cornstarch until evenly coated.
  2. Step 2: Heat 1 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until all sides are golden and crisp. Remove tofu and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp minced fresh ginger, and 2 minced garlic cloves. Sauté for 1 minute until fragrant.
  4. Step 4: Stir in 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar, and 2 tbsp water. Cook for 2-3 minutes until the sauce thickens slightly.
  5. Step 5: Return tofu to the skillet and toss to coat in the sesame-ginger glaze.
  6. Step 6: In a separate wok or large skillet over high heat, add 1 tsp oil and stir-fry 1 lb halved baby bok choy for 3-4 minutes until crisp-tender. Season with a pinch of salt.
  7. Step 7: Plate the glazed tofu over stir-fried bok choy and garnish with 2 sliced green onions.

Frequently asked questions

How long does Pan-Fried Tofu with Sesame-Ginger Glaze and Stir-Fried 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 Tofu with Sesame-Ginger 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 Sesame-Ginger 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 Sesame-Ginger 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.

Is Pan-Fried Tofu with Sesame-Ginger Glaze and Stir-Fried Bok Choy vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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