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

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, sesame oil 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. 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: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1/2-inch cubes firm tofu
3 tbsp cornstarch
2 tbsp sesame oil
1 tbsp, minced fresh ginger
2 cloves, minced garlic cloves
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp brown sugar
2 tbsp water
1 lb, halved lengthwise baby bok choy
2 stalks, sliced green onions

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Instructions

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.
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.
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.
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.
Step 5: Return tofu to the skillet and toss to coat in the sesame-ginger glaze.
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.
Step 7: Plate the glazed tofu over stir-fried bok choy and garnish with 2 sliced green onions.