Sesame-Ginger Stir-Fried Tofu with Bok Choy
Crispy pan-fried tofu with a savory-sweet ginger-sesame glaze, paired with tender bok choy for a satisfying plant-based dinner. This asian-inspired vegetarian (gluten-free) ready in about 27 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.
Ingredients
- 14 oz (pressed and cut into 1-inch cubes) firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp (minced) fresh ginger
- 1 tsp sesame oil
- 2 bunches (stems sliced, leaves separated) bok choy
- 2 tbsp vegetable oil
- 1 tsp (toasted) sesame seeds
Instructions
- Step 1: Whisk soy sauce, rice vinegar, honey, 1 tbsp minced ginger, and sesame oil in a small bowl; set aside.
- Step 2: Heat vegetable oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook undisturbed for 4 minutes until golden brown; flip and cook another 4 minutes until crispy on all sides.
- Step 3: Add bok choy stems to the skillet and stir-fry for 2 minutes. Pour in the sauce mixture, then add bok choy leaves; cook for 2-3 minutes until leaves are wilted and sauce thickens to coat the back of a spoon.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Stir-Fried Tofu with Bok Choy take to make?
Total time is about 27 minutes (15 min prep + 12 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 Sesame-Ginger Stir-Fried Tofu with 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 soy sauce from drying out.
Can I substitute ingredients in Sesame-Ginger Stir-Fried Tofu with 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 Sesame-Ginger Stir-Fried Tofu with 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 Sesame-Ginger Stir-Fried Tofu with Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
