Sautéed Garlic-Ginger Bok Choy with Tofu and Sesame

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

A quick, vibrant stir fry featuring tender bok choy and crispy tofu tossed in a fragrant garlic-ginger sauce finished with toasted sesame seeds. This asian fusion-inspired vegan (vegetarian) ready in about 25 minutes pairs firm tofu, drained and cubed, baby bok choy, halved lengthwise, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 14 oz firm tofu and cut into 1-inch cubes. Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes per side until golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp sesame oil. Sauté 4 minced garlic cloves and 1 tbsp grated fresh ginger over medium heat for 1 minute until fragrant but not browned.
  3. Step 3: Add 4 cups halved baby bok choy to the skillet and stir-fry for 3-4 minutes until leaves are wilted and stems are tender-crisp.
  4. Step 4: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Return tofu to the skillet and toss gently to coat everything evenly. Cook for an additional 1-2 minutes until heated through.
  5. Step 5: Remove from heat, sprinkle with 2 tbsp toasted sesame seeds and 2 sliced green onions before serving.

Frequently asked questions

How long does Sautéed Garlic-Ginger Bok Choy with Tofu and Sesame take to make?

Total time is about 25 minutes (10 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 Sautéed Garlic-Ginger Bok Choy with Tofu and Sesame?

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, drained and cubed from drying out.

Can I substitute ingredients in Sautéed Garlic-Ginger Bok Choy with Tofu and Sesame?

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 Garlic-Ginger Bok Choy with Tofu and Sesame 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 Sautéed Garlic-Ginger Bok Choy with Tofu and Sesame vegetarian?

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

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