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

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

Crisp pan-fried tofu coated in a sticky ginger-sesame glaze, served alongside tender sautéed baby bok choy for a flavorful vegetarian stir fry. This asian fusion-inspired vegetarian (vegetarian) ready in about 30 minutes pairs heads baby bok choy, halved lengthwise, sesame oil, fresh ginger, minced 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz extra-firm tofu cubes and cook for 4-5 minutes per side, turning carefully, until all sides are golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil, 2 tbsp minced fresh ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
  3. Step 3: Stir in 3 tbsp soy sauce, 1 1/2 tbsp honey, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes. Cook for 2-3 minutes until the sauce thickens slightly and becomes glossy.
  4. Step 4: Return tofu to the skillet, tossing gently to coat with the ginger-sesame glaze. Add 3 halved baby bok choy and cook, stirring occasionally, for 3-4 minutes until bok choy is tender but still bright green.
  5. Step 5: Remove from heat and sprinkle 2 sliced green onions and 1 tbsp toasted sesame seeds on top before serving.

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Frequently asked questions

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

Can I substitute ingredients in Pan-Fried Tofu with Spicy Ginger-Sesame Glaze and 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 Spicy Ginger-Sesame Glaze and Baby 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 Spicy Ginger-Sesame Glaze and 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.

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