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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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For a variety of other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight hit stores December 2019 and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! To finish off the trilogy check out Instant Loss on a Budget for crowd-pleasing meals that are as as friendly for your wallet as they are for your waistline! Featuring 125 NEW recipes that all cost less than $10 to make (most can be made for less than $5) Instant Loss on a Budget is proof that wholesome food doesn’t have to be expensive.

5 from 3 votes

Pan Fried Sesame Garlic Bok Choy and Tofu for 1

Print Recipe


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


  • 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. 
Servings: 1
Author: Brittany Williams instantloss.com


  1. 5 stars
    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.

  2. 5 stars
    I’ve made this 3 times for lunch already this week 😬. Love it…this is so quick and easy and the flavors are amazing!!

  3. 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.

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