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

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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.

Golden pan-seared tofu glazed with a fragrant ginger-sesame sauce served alongside vibrant stir-fried bok choy for a satisfying vegan meal. This Asian-inspired vegan recipe, ready in about 30 minutes, pairs sesame oil, fresh ginger, grated, garlic cloves, 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 cuisine 320 cal/serving

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Ingredients

14 oz extra-firm tofu, pressed and sliced into 1/2-inch slabs
2 tbsp sesame oil
1 tbsp fresh ginger, grated
3 garlic cloves, minced
3 tbsp soy sauce
2 tbsp maple syrup
1 tbsp rice vinegar
3 heads bok choy, halved lengthwise
1 tbsp vegetable oil
1/4 tsp red pepper flakes
2 scallions, thinly sliced
1 tbsp toasted sesame seeds

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Instructions

Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and sliced extra-firm tofu slabs and cook for 4-5 minutes per side until golden brown and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves; sauté for 1 minute until fragrant. Stir in 3 tbsp soy sauce, 2 tbsp maple syrup, and 1 tbsp rice vinegar. Cook for 2 minutes until sauce thickens slightly.
Step 3: Return tofu to the skillet, spoon the ginger-sesame glaze over each piece, and cook for 1-2 minutes to coat and warm through.
Step 4: Meanwhile, heat 1 tbsp vegetable oil in a separate large skillet over medium-high heat. Add 3 halved heads of bok choy and 1/4 tsp red pepper flakes; stir-fry for 3-4 minutes until leaves are wilted and stems tender-crisp.
Step 5: Plate tofu alongside bok choy, garnish with 2 thinly sliced scallions and 1 tbsp toasted sesame seeds before serving.