Sautéed Asian-Style Tofu with Ginger-Sesame Sauce and Baby Bok Choy

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

Pan-seared tofu cubes tossed in a fragrant ginger-sesame sauce, served with tender sautéed baby bok choy for a quick, wholesome Asian-inspired vegetarian meal. This asian-inspired vegetarian ready in about 25 minutes blends heads baby bok choy, halved lengthwise, sesame oil, fresh ginger, grated into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large non-stick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu, spreading evenly. Sauté for 4-5 minutes without stirring until bottoms are golden and crisp.
  2. Step 2: Flip tofu cubes and cook for another 4 minutes until all sides are golden and crispy. Remove tofu from skillet and set aside.
  3. Step 3: In the same skillet, add remaining 1 tbsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant.
  4. Step 4: Add 4 halved baby bok choy and stir-fry for 3-4 minutes until leaves are wilted and stalks are tender-crisp.
  5. Step 5: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Pour sauce over bok choy and add tofu back to skillet. Toss gently to coat everything evenly and heat through for 1-2 minutes.
  6. Step 6: Remove from heat and garnish with 2 sliced scallions and 1 tsp toasted sesame seeds before serving.

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Frequently asked questions

How long does Sautéed Asian-Style Tofu with Ginger-Sesame Sauce and Baby Bok Choy take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Sautéed Asian-Style Tofu with Ginger-Sesame Sauce and Baby Bok Choy?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Sautéed Asian-Style Tofu with Ginger-Sesame Sauce 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 Sautéed Asian-Style Tofu with Ginger-Sesame Sauce 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.

What goes well with Sautéed Asian-Style Tofu with Ginger-Sesame Sauce and Baby Bok Choy?

Asian 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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