Sautéed Ginger-Soy Tofu with Baby Bok Choy

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

Pan-seared tofu glazed with a ginger-soy sauce served atop lightly sautéed baby bok choy for a fresh, plant-based Asian dish. This Asian-inspired vegan recipe (vegetarian), ready in about 25 minutes, pairs extra-firm tofu, pressed and cubed, baby bok choy, halved, fresh ginger, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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 4 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz cubed extra-firm tofu and cook for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 2 tbsp sesame oil, 3 minced garlic cloves, and 1 tbsp minced fresh ginger. Sauté for 1 minute until fragrant.
  3. Step 3: Add 8 halved baby bok choy and 1/4 cup water to the skillet. Cover and cook for 3-4 minutes until bok choy is tender but still bright green.
  4. Step 4: Stir in 3 tbsp soy sauce and 1 tsp brown sugar, then return tofu to the skillet. Toss gently to coat tofu and bok choy in the sauce. Cook for 2 more minutes until the sauce thickens slightly and glazes the tofu.

Frequently asked questions

How long does Sautéed Ginger-Soy Tofu with Baby Bok Choy 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 Ginger-Soy Tofu with Baby 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 baby bok choy, halved from drying out.

Can I substitute ingredients in Sautéed Ginger-Soy Tofu with 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 Ginger-Soy Tofu with Baby Bok Choy for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Ginger-Soy Tofu with Baby Bok Choy 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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