Soy-Ginger Glazed Tofu with Bok Choy
Crispy baked tofu glazed in a savory-sweet soy-ginger sauce, served atop tender bok choy and jasmine rice for a vibrant, protein-packed Asian meal. This asian-inspired asian (gluten-free, high-protein) ready in about 50 minutes pairs block, pressed and cubed firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 block, pressed and cubed firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, grated fresh ginger
- 2 cloves, minced garlic
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 2 heads, halved lengthwise bok choy
- 1 tsp sesame seeds
- 1 cup, cooked jasmine rice
- 2 tsp vegetable oil
Instructions
- Step 1: Preheat oven to 400°F (200°C). Toss pressed tofu cubes with cornstarch until evenly coated, then arrange in a single layer on a parchment-lined baking sheet.
- Step 2: Bake for 20 minutes, flipping halfway, until golden and crispy on all sides.
- Step 3: While tofu bakes, whisk soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil in a small bowl. Set aside.
- Step 4: Heat vegetable oil in a large skillet over medium-high heat. Add bok choy halves cut-side down and cook for 3-4 minutes until slightly charred. Flip and cook for 2 more minutes.
- Step 5: Pour soy-ginger sauce into the skillet with bok choy; simmer for 2 minutes until sauce thickens and coats vegetables. Add baked tofu and toss gently to coat in sauce.
- Step 6: Serve immediately over jasmine rice, sprinkled with sesame seeds.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Glazed Tofu with Bok Choy take to make?
Total time is about 50 minutes (25 min prep + 25 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 Soy-Ginger Glazed 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 Soy-Ginger Glazed 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 Soy-Ginger Glazed 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 Soy-Ginger Glazed Tofu with Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free, high-protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
