Pan-Seared Tofu with Ginger-Soy Glaze and Bok Choy

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

Crispy tofu slices coated in a savory-sweet glaze, paired with tender bok choy for a satisfying vegetarian meal. This international-inspired vegetarian ready in about 27 minutes pairs firm tofu, bok choy, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 2, 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 12 min Serves 2 International cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 10 minutes to remove excess moisture, then cut into 1/2-inch thick slices. Toss with 1 tsp cornstarch until lightly coated.
  2. Step 2: Heat 1/2 tsp sesame oil in a non-stick skillet over medium-high heat. Add tofu slices and cook for 4-5 minutes per side until golden brown and crisp.
  3. Step 3: While tofu cooks, whisk together soy sauce, rice vinegar, sugar, and 1 tsp grated ginger in a small bowl.
  4. Step 4: Add bok choy to the skillet with 1 tbsp water, cover, and steam for 3 minutes until bright green. Remove bok choy and set aside.
  5. Step 5: Reduce heat to medium. Add soy sauce mixture to the skillet and cook for 1 minute until thickened. Return tofu and bok choy to the skillet, toss to coat, and cook for 1 minute. Sprinkle with sesame seeds before serving.

Frequently asked questions

How long does Pan-Seared Tofu with Ginger-Soy Glaze and Bok Choy take to make?

Total time is about 27 minutes (15 min prep + 12 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-Seared Tofu with Ginger-Soy Glaze and 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 firm tofu from drying out.

Can I substitute ingredients in Pan-Seared Tofu with Ginger-Soy Glaze and 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-Seared Tofu with Ginger-Soy Glaze and Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Pan-Seared Tofu with Ginger-Soy Glaze and Bok Choy?

International vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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