Stir-Fried Tofu with Ginger-Sesame Sauce and Bok Choy

By · Reviewed by AislePrompt Editorial · ·

A balanced vegetarian stir-fry featuring crispy tofu and tender bok choy tossed in a fragrant ginger-sesame sauce. This asian fusion-inspired vegan (vegan) ready in about 25 minutes blends drained and cubed extra-firm tofu, halved lengthwise baby bok choy, sesame oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press and drain 14 oz extra-firm tofu, then cut into 1-inch cubes.
  2. 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.
  3. 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.
  4. Step 4: Add 8 oz halved baby bok choy and stir-fry for 3-4 minutes until leaves are wilted and stems tender-crisp.
  5. Step 5: In a small bowl, whisk 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp honey until combined.
  6. 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.
  7. Step 7: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced green onions before serving.

Equipment for this recipe

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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). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Ginger-Sesame Sauce and Bok Choy?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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.

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