Soy-Glazed Bok Choy and Tofu

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

Crisp bok choy and golden tofu coated in a sweet-savory soy-vinegar glaze, finished with toasted sesame seeds for a simple vegetarian main. This Chinese-inspired vegetarian recipe (gluten-free), ready in about 25 minutes, pairs Firm tofu, Bok choy, Soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 Chinese cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tsp sesame oil in a large skillet over medium-high heat. Add 1 block (14 oz) cubed firm tofu and cook for 5 minutes, turning occasionally, until golden brown on all sides.
  2. Step 2: Add 2 minced garlic cloves and 1 tsp grated fresh ginger to the skillet, cooking for 1 minute until fragrant.
  3. Step 3: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Add 2 bunches bok choy (stems first, then leaves) and cook for 4 minutes until stems are tender but leaves remain crisp.
  4. Step 4: Sprinkle with 1 tbsp sesame seeds, remove from heat, and serve over 4 cups cooked rice.

Frequently asked questions

How long does Soy-Glazed Bok Choy and Tofu 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 Soy-Glazed Bok Choy and Tofu?

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 from drying out.

Can I substitute ingredients in Soy-Glazed Bok Choy and Tofu?

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-Glazed Bok Choy and Tofu 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-Glazed Bok Choy and Tofu vegetarian?

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

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