Ginger Sesame Tofu with Bok Choy Recipe

What Is Ginger Sesame Tofu with Bok Choy?

This dish pairs crisp, pan-seared tofu cubes with charred baby bok choy in a glossy ginger-sesame sauce, cooked with the fast, high-heat technique of a stir-fry. It comes together in one skillet, with a savory-sweet glaze that clings to both the tofu and the greens, making it a fast, protein-forward dinner for a weeknight.

What Makes This Recipe Anti-Inflammatory?

The tofu contributes isoflavones along with a complete plant protein, giving the dish substance without relying on animal protein. Fresh ginger adds gingerols, the pungent compounds responsible for its bite, which have been studied for their role in inflammatory signaling in the body.

Baby bok choy supplies glucosinolates that are released when the leaves are cut and cooked, along with vitamin K and calcium that support bone health. The sesame seeds and toasted sesame oil add lignans and vitamin E, while the avocado oil used to sear the tofu and bok choy is rich in monounsaturated fatty acids. The dish has no added refined sugar, no refined flour, and no refined seed oils; the only sweetness in the sauce comes from a small amount of maple syrup.

Ingredients

• 14 ounces extra-firm tofu, drained and cut into 1-inch cubes
• 2 tablespoons arrowroot starch
• 3 tablespoons avocado oil, divided
• 1 pound baby bok choy, halved lengthwise
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, peeled and grated
• 3 tablespoons coconut aminos
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 2 teaspoons maple syrup
• 1/4 cup water
• 1 tablespoon sesame seeds
• 2 scallions, thinly sliced
• 1/4 teaspoon red pepper flakes

Directions

Step 1

Press the tofu cubes between layers of paper towels for about 10 minutes to draw out excess moisture while you prepare the remaining ingredients. Toss the pressed tofu with the arrowroot starch in a bowl until each cube is evenly coated and no dry patches of starch remain.

Step 2

Heat 2 tablespoons of the avocado oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook, turning the cubes every couple of minutes, until most sides are golden and crisp, about 7 minutes. Transfer the tofu to a plate.

Step 3

Add the remaining tablespoon of avocado oil to the same skillet. Place the bok choy halves cut side down and cook without moving them until the cut edges turn lightly charred, about 3 minutes. Flip and cook 3 minutes more, until the white stalks are crisp-tender but still hold resistance when pressed.

Step 4

Push the bok choy to one side of the skillet. Add the garlic, ginger, and red pepper flakes to the cleared space and cook, stirring, until fragrant, about 1 minute.

Step 5

Pour in the coconut aminos, toasted sesame oil, rice vinegar, maple syrup, and water. Stir to combine and simmer, stirring occasionally, until the sauce reduces and turns glossy enough to coat the back of a spoon, about 5 minutes.

Step 6

Return the tofu to the skillet and toss gently until every cube is coated in the glossy sauce, about 1 minute. Remove from the heat and top with the sesame seeds and scallions before serving.

Nutrition Facts (per serving)

InflammaScore

1 Good! Very low inflammation potential

Q&A

Q1: Can I use a different vegetable instead of bok choy?
A1: Yes, napa cabbage or broccolini both work well in the same amount. Napa cabbage cooks faster, so check it a minute or two earlier, while broccolini may need an extra minute to reach a crisp-tender stalk.

Q2: How should I store and reheat the leftovers?
A2: Store the tofu and bok choy in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to bring back some crispness on the tofu, since a microwave tends to leave it soft and the sauce watery.

Q3: Why did my tofu turn out soft instead of crisp?
A3: This usually means the tofu was not pressed long enough or the skillet was overcrowded. Extra moisture and a crowded pan both create steam instead of a sear, so press the tofu well and cook it in a single layer with space between the cubes.

Q4: Can I prepare any of this in advance?
A4: Yes. Press the tofu, mix the sauce ingredients together, and halve the bok choy up to a day ahead, then refrigerate everything separately. Cook the dish just before serving so the tofu stays crisp and the bok choy keeps its bite.

Q5: Is this a good option for a quick weeknight dinner?
A5: Yes. It uses one skillet, comes together in about 35 minutes, and pairs a plant-based protein with a vegetable side in the same pan, so there is little cleanup and no separate side dish to plan.

This stir-fry moves fast enough for a weeknight, and the glossy sauce keeps the tofu from turning bland even as leftovers the next day.