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

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 recipe (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 rice, quinoa, or a quick salad. 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 extra-firm tofu, pressed and sliced into 1/2-inch slabs
• 3 tbsp soy sauce
• 1 tbsp fresh ginger, grated
• 1 tbsp brown sugar
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 2 tbsp vegetable oil
• 3 cups baby bok choy, halved lengthwise
• 2 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp green onions, thinly sliced

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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.