Stir-Fried Tofu with Ginger-Sesame Glaze and Baby Bok Choy
Crisp tofu cubes glazed in a ginger-sesame sauce and stir-fried with tender baby bok choy for a flavorful vegan entrée. This asian-inspired vegan (vegan, gluten free) ready in about 30 minutes pairs sesame oil, grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra firm tofu
- 2 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 2 cloves minced garlic cloves
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp rice vinegar
- 3 heads, halved lengthwise baby bok choy
- 2 stalks sliced green onions
- 1 tbsp toasted sesame seeds
- 1/4 tsp red chili flakes
- 1 tsp mixed with 1 tbsp water cornstarch
Instructions
- Step 1: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: Lower heat to medium and add remaining 1 tbsp sesame oil. Add 1 tbsp grated ginger and 2 minced garlic cloves, sauté for 30 seconds until fragrant.
- Step 3: Stir in 3 tbsp soy sauce, 1 tbsp maple syrup, 1 tbsp rice vinegar, and 1/4 tsp red chili flakes. Cook for 1 minute.
- Step 4: Add 3 halved baby bok choy heads and 2 sliced green onions, stir-fry for 4 minutes until bok choy is tender but still bright green.
- Step 5: Return tofu to the pan, pour in cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water), and stir for 1-2 minutes until the sauce thickens and coats tofu and vegetables.
- Step 6: Sprinkle with 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger-Sesame Glaze and Baby Bok Choy take to make?
Total time is about 30 minutes (15 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 Stir-Fried Tofu with Ginger-Sesame Glaze and 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 sesame oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Ginger-Sesame Glaze and 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 Stir-Fried Tofu with Ginger-Sesame Glaze and Baby Bok Choy for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Stir-Fried Tofu with Ginger-Sesame Glaze and Baby Bok Choy vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
