Soy Glazed Tofu and Bok Choy Recipe

There’s something truly magical about creating a meal that brings the whole family together, and our Soy Glazed Tofu and Bok Choy is just that. This recipe is not only a feast for the eyes but also a delightful dance of flavors and textures. With crispy, golden tofu pieces and tender bok choy drizzled in a rich, sweet soy glaze, it’s perfect for weeknight dinners or a seasonal celebration. Let’s gather in the kitchen and bring a touch of culinary creativity to our dining table!

Ingredients

• 1 block firm tofu, patted dry and cubed
• 2 heads of baby bok choy, halved lengthwise
• 3 tablespoons soy sauce
• 2 tablespoons maple syrup or honey
• 1 tablespoon rice vinegar
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 2 tablespoons sesame oil
• 1 tablespoon cornstarch
• 2 tablespoons water
• Sesame seeds, for garnish
• Green onions, sliced, for garnish

Instructions

1. In a small bowl, whisk together the soy sauce, maple syrup or honey, rice vinegar, garlic, and ginger. Set aside.
2. Heat 1 tablespoon of sesame oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, until all sides are golden and crispy, about 8-10 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the remaining tablespoon of sesame oil. Place the bok choy cut side down and cook for about 2-3 minutes, until lightly browned. Flip and cook for another 2 minutes.
4. Return the tofu to the skillet with the bok choy. Pour the soy sauce mixture over everything.
5. In a small bowl, mix the cornstarch with the water to create a slurry. Pour this into the skillet and stir to combine. Cook until the sauce thickens, about 2-3 minutes.
6. Transfer to a serving plate and garnish with sesame seeds and green onions. Serve hot!

Helpful Tips

• Press the tofu for 15-20 minutes before cooking to remove excess water, resulting in a better texture.
• You can substitute maple syrup with honey for a different layer of sweetness.
• If you can’t find baby bok choy, regular bok choy works just fine when cut into smaller pieces.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Ingredient Substitutions

If tofu is not available, tempeh is a great alternative for this recipe. You can also use tamari instead of soy sauce for a gluten-free option.

Pairings

This Soy Glazed Tofu and Bok Choy pairs wonderfully with a side of steamed jasmine rice or quinoa. For drinks, a light, crisp green tea or a refreshing cucumber-mint infused water will complement this dish beautifully.

At Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Soy Glazed Tofu and Bok Choy recipe adds a touch of warmth to your family meals. We’d love to see your culinary creations, don’t forget to share your results and tag us! Share this recipe with friends and family, and explore more delicious recipes on Zynahz. Follow us on social media and sign up for our newsletter for more kitchen inspiration.