Pan-Fried Tofu with Sesame-Ginger Sauce and Stir-Fried Bok Choy
Golden pan-fried tofu cubes glazed with a savory sesame-ginger sauce, paired with crisp-tender stir-fried bok choy for a flavorful vegan meal. This asian-inspired vegan (vegetarian) ready in about 30 minutes blends cornstarch, canola oil, halved lengthwise bok choy into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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-inch cubes extra firm tofu
- 3 tbsp cornstarch
- 2 tbsp canola oil
- 1 lb, halved lengthwise bok choy
- 2, minced garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- 1 tsp honey
- 1 tbsp, for garnish sesame seeds
- 2, sliced for garnish green onions
Instructions
- Step 1: Toss 14 oz pressed and cubed extra firm tofu with 3 tbsp cornstarch until evenly coated. Heat 2 tbsp canola oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 lb halved bok choy, 2 minced garlic cloves, and 1 tbsp grated fresh ginger. Stir-fry for 4-5 minutes until bok choy stems are tender and leaves are wilted.
- Step 3: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1 tsp honey. Return tofu to skillet and pour sauce over tofu and bok choy. Toss gently to coat and cook for 2 minutes until heated through and sauce thickens slightly.
- Step 4: Garnish with 1 tbsp toasted sesame seeds and 2 sliced green onions before serving.
Frequently asked questions
How long does Pan-Fried Tofu with Sesame-Ginger Sauce and Stir-Fried Bok Choy take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Fried Tofu with Sesame-Ginger Sauce and Stir-Fried Bok Choy?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Fried Tofu with Sesame-Ginger Sauce 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 Sauce 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 Sauce and Stir-Fried 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.
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