Pan Fried Sesame Garlic Bok Choy and Tofu for 1
Pan Fried Sesame Garlic Bok Choy and Organic Tofu for 1 is a vegan recipe that is absolutely perfect for Meatless Monday or those on a plant based diet. Savoy and packed full of flavor this feels a little bit fancier than you’re average weeknight dinner.
I specialize in family-friendly recipes but every once in awhile it’s nice to prepare something for yourself. Whether you’re single or want to make yourself something quick and nice while the kids eat chicken tenders, this is a delight!
If you’ve never had Bok choy before, it’s a Chinese cabbage, very similar in taste and texture, though it looks more like a tiny head of some kind of lettuce. You can alter this recipe to cook it to the firmness you desire, I prefer mine a little wiltier.
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On to the tofu. If you’re going to buy tofu you want to make sure it’s organic and non-gmo as this is a crop that can be heavily sprayed with pesticides. 90% of the soybean crop in the United States is GMO and heavily sprayed. Make sure when purchasing soy you source it well.
Onto the recipe! No Instant Pot required. This comes together quite quickly in a pan. I love using cast iron but you can also use stainless steel or a wok!
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Pan Fried Sesame Garlic Bok Choy and Tofu for 1
Print RecipeIngredients
For the Bok Choy
- 1 tablespoon avocado oil
- 6 garlic cloves, crushed
- 1/4 yellow onion, sliced
- 2 bok choy, cut in 1/2
- 1/2 tablespoon organic gluten-free tamari
- 1/2 tablespoon sesame oil
- 1/8 teaspoon red pepper flakes, optional
For the tofu
- 1/2 tablespoon avocado oil
- 1 tablespoon coconut aminos
- 1/2 teaspoon raw honey
- 1/2 teaspoon sriracha
- 4 ounces medium firm tofu, cut into small bite sized pieces
- sesame seeds, optional
Instructions
- Preheat a pan over medium high heat. Add the avocado oil. Once the oil has warmed add the garlic and onion. Stir for a minute or two until fragrant.
- Add the bok choy and drizzle with tamari and sesame oil. Turn it around a couple times to coat, then place cut side down. Place a lid over the top of you pan and let steam cook for 2 minutes. Remove the lid, turn the bok choy back over, and remove from the pan with the garlic and onions, and place on a plate. Sprinkle with red pepper flakes, if desired, and set aside.
- In the same pan, add the avocado oil for the tofu, coconut aminos, honey, sriracha, and tofu. Toss the tofu to coat and cook for 5 minutes, stirring often.
- Add the tofu to the plate with the bok choy. Sprinkle with sesame seeds, if desired. and serve warm.
Is tamari the soy sauce?
I had to look it up as well. It is a Japanese gluten free version. Regular soy sauce contains gluten.
I’m not a tofu eater since I try not to eat anything with soy. I made this dish because I received the tofu as a substitute grocery item 🤭. I. Loved the bok choy. Plan to cook it this way more often. Re: Tamari sauce. Check out Coconut Secrets brand of coconut aminos. They make multiple sauces that are excellent and can be used to replace soy sauce and many other Asian brown sauces.
I’ve made this 3 times for lunch already this week 😬. Love it…this is so quick and easy and the flavors are amazing!!
Question for those who have made it, can you use extra firm tofu? I happen to have some here and I am wondering if I can substitute this for the medium firm. I am not familiar with cooking with tofu having only done it once before so any ideas would be greatly appreciated.
Also is the taste of tamari that far off from coconut aminos? I would rather stick with what is in my pantry especially because I think the coconut aminos are lower in sodium.
I love this recipe!! I’ve made it many times. So tasty and easy!!