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

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

Golden pan-seared tofu glazed in a savory ginger-soy sauce paired with tender sautéed bok choy for a vibrant vegetarian dish. This asian-inspired vegan (vegetarian, gluten free option) ready in about 30 minutes pairs soy sauce, fresh ginger, grated, brown sugar 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

Instructions

  1. Step 1: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tbsp brown sugar, 1 tbsp rice vinegar, and 2 tsp sesame oil to create the ginger-soy glaze.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and sliced tofu slabs in a single layer and cook for 5 minutes without moving until the underside is golden and crisp.
  3. Step 3: Flip the tofu and pour half of the ginger-soy glaze over it. Cook for another 4 minutes until the tofu is caramelized and the glaze thickens slightly. Remove tofu from skillet and keep warm.
  4. Step 4: In the same skillet, add 3 cups halved baby bok choy, 2 minced garlic cloves, 1/4 tsp red pepper flakes, 1/2 tsp salt, and 1/4 tsp black pepper. Sauté over medium heat for 4-5 minutes until bok choy is tender but still bright green.
  5. Step 5: Return tofu to the skillet and drizzle remaining glaze over the bok choy. Toss gently to coat everything in the glaze.
  6. Step 6: Garnish with 2 tbsp thinly sliced green onions and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Tofu with Ginger-Soy Glaze and Sautéed 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-Seared Tofu with Ginger-Soy Glaze and Sautéed 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 soy sauce from drying out.

Can I substitute ingredients in Pan-Seared Tofu with Ginger-Soy Glaze and Sautéed 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 Sautéed 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-Seared Tofu with Ginger-Soy Glaze and Sautéed Bok Choy vegetarian?

Yes — this recipe is tagged vegetarian, gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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