Sautéed Ginger-Garlic Tofu with Sesame Bok Choy

By AislePrompt Editorial · Published 2026-07-11 · Updated 2026-07-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared tofu cubes infused with ginger and garlic, served with tender sesame oil stir-fried bok choy. This Asian vegan recipe, ready in about 30 minutes, pairs extra firm tofu, fresh ginger, and garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 320 cal/serving

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Ingredients

14 oz extra firm tofu, pressed and cut into 1-inch cubes
1 tbsp fresh ginger, grated
4 garlic cloves, minced
3 tbsp low sodium soy sauce
2 tbsp sesame oil
1 tbsp vegetable oil
12 oz baby bok choy, halved lengthwise
2 green onions, sliced thin
1/4 tsp red pepper flakes
1 tbsp toasted sesame seeds, for garnish

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil and sauté 1 tbsp grated fresh ginger with 4 minced garlic cloves for 30 seconds until fragrant but not browned.
Step 3: Add 12 oz halved baby bok choy and 1/4 tsp red pepper flakes, stirring frequently for 3-4 minutes until bok choy is tender but still bright green.
Step 4: Return tofu to the skillet and pour 3 tbsp low sodium soy sauce over everything. Toss gently for 1-2 minutes until tofu is evenly coated and sauce slightly thickens.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.