Stir-Fried Tofu with Ginger-Sesame Sauce and Bok Choy
A balanced vegetarian stir-fry featuring crispy tofu and tender bok choy tossed in a fragrant ginger-sesame sauce. This Asian Fusion-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, baby bok choy, sesame oil 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. 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, drained and cubed extra-firm tofu
- 8 oz, halved lengthwise baby bok choy
- 2 tbsp sesame oil
- 1 tbsp finely grated fresh ginger
- 2 minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tbsp toasted sesame seeds
- 2 sliced thin green onions
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press and drain 14 oz extra-firm tofu, then cut into 1-inch cubes.
- Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden and slightly crispy.
- Step 3: Remove tofu and set aside. Add remaining 1 tbsp sesame oil to the same skillet, then add 1 tbsp finely grated fresh ginger and 2 minced garlic cloves; sauté for 30 seconds until aromatic.
- Step 4: Add 8 oz halved baby bok choy and stir-fry for 3-4 minutes until leaves are wilted and stems tender-crisp.
- Step 5: In a small bowl, whisk 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp honey until combined.
- Step 6: Return tofu to the skillet, pour the sauce over, and toss gently for 1-2 minutes until everything is well coated and heated through.
- Step 7: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger-Sesame Sauce and 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 Stir-Fried Tofu with Ginger-Sesame Sauce and 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 extra-firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Ginger-Sesame Sauce and 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 Sauce and 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 Sauce and Bok Choy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
