Sesame Ginger Glazed Tofu with Bok Choy and Rice

A flavorful and healthy Asian-inspired dinner featuring crispy sesame ginger tofu served with sauteed bok choy and fluffy rice. Easily adaptable to be vegan.

Prep Time

20 minutes

Total Time

50 minutes

Calories

550 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.88/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack

Cuisine:

Asian

Main Ingredient:

Vegetarian•Rice

Mood:

Light & Fresh•Healthy

Ingredients

Servings

1block (14 oz)Extra Firm Tofu(Pressed to remove excess water)

£3.00

2tablespoonsCornstarch

£0.10

2tablespoonsSesame Oil(Divided)

£0.30

1tablespoonFresh Ginger(Grated)

£0.25

2clovesGarlic(Minced)

£0.10

0.3cupSoy Sauce (Low Sodium)

£0.20

2tablespoonsRice Vinegar

£0.15

2tablespoonsHoney(Or maple syrup for vegan)

£0.25

1tablespoonSesame Seeds(For garnish)

£0.15

1largeBok Choy(Chopped)

£1.50

4cupsCooked Rice(Cooked according to package directions)

£1.00

2stalksGreen Onions(Thinly sliced, for garnish)

£0.50

Total Cost

£7.50

£1.88 per serving

Instructions

1.
Press the tofu to remove excess water. Cut into 1-inch cubes and toss with cornstarch in a bowl until evenly coated.
2.
Heat 1 tablespoon of sesame oil in a large non-stick pan over medium-high heat. Add the tofu and cook until golden brown and crispy on all sides, about 8-10 minutes. You can also bake the tofu at 400F for 20-25 minutes for a healthier version.
3.
While the tofu is cooking, prepare the sesame ginger glaze. In a small bowl, whisk together ginger, garlic, soy sauce, rice vinegar, and honey (or maple syrup).
4.
Once the tofu is cooked, pour the sesame ginger glaze over it and cook for another 2-3 minutes, until the sauce thickens and coats the tofu evenly. Remove from heat.
5.
In the same pan (or a separate pan), heat the remaining 1 tablespoon of sesame oil over medium heat. Add the chopped bok choy and saute until tender-crisp, about 5-7 minutes.
6.
Serve the sesame ginger glazed tofu over cooked rice, topped with sauteed bok choy, sesame seeds, and green onions.

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My Notes

Nutrition Information

Nutrition per serving (400g)

550 kcal / 2301 kJ

Carbs

65g

25% of RDA

Fat

23g

33% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

15 g

17% of RDA

Sodium

550 mg

24% of RDA

Saturated Fat

3 g

15% of RDA

Chef's Tips

Pressing the tofu well is crucial for achieving a crispy texture.

Adjust the amount of honey/maple syrup and soy sauce to your taste.

For extra flavor, add a pinch of red pepper flakes to the glaze.

Feel free to substitute other vegetables for bok choy, such as broccoli or snow peas.

Cooking Equipment

Large Non-stick Pan

Saucepan

Baking Sheet (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

Complete the Meal

Starter

Edamame and Cucumber Salad with Mint-Lime Dressing

A light and refreshing Asian-inspired salad that pairs perfectly with richer dishes. The cool cucumber and edamame are complemented by a bright and zesty mint-lime dressing.

20 minutes

4 servings

Easy

"This salad offers a refreshing counterpoint to the richer sesame-ginger glaze of the tofu. The cool cucumber and edamame provide a light and crisp texture, while the mint-lime dressing adds a bright, zesty flavor that complements the savory notes of the main course without overwhelming it, cleansing the palate before the main course."

Dessert

Coconut Mango Sticky Rice Parfaits

A light and refreshing take on classic mango sticky rice, layered in parfaits for portion control and a beautiful presentation. Perfectly pairs with savory Asian dishes like Sesame Tofu with Bok Choy.

45 minutes

4 servings

Easy

"These parfaits offer a lighter, portion-controlled take on the classic mango sticky rice. The creamy coconut milk and sweet mango complement the savory-umami flavors of the tofu and bok choy, while the sticky rice provides a familiar and comforting texture that rounds out the meal without being overly heavy or rich."