Lemon Ginger Bok Choy with Tofu
A bright, fast-fix Chinese-inspired dish featuring crisp bok choy, tangy lemon, and fragrant ginger tossed with tofu. This skillet meal highlights fresh produce and a clean, zesty finish that elevates weeknight dinners.
- Prep Time: 10 min
- Cook Time: 10 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 cup baby bok choy, chopped
- 2 1/2 cup firm tofu, cubed
- 2 tablespoon olive oil
- 2 teaspoon fresh ginger, grated
- 2 clove garlic, minced
- 2 tablespoon lemon juice
- 2 1/2 teaspoon lemon zest
- 2 tablespoon soy sauce
- 2 1/4 teaspoon sesame oil
- 2 Salt and pepper to taste
- 2 teaspoon cornstarch (optional, for glaze)
- 4 tablespoons water (if using cornstarch)
Instructions
- In a small bowl, mix lemon juice, soy sauce, sesame oil, and cornstarch with water; set aside.
- Heat 1 tablespoon oil in a skillet over medium heat; add tofu, bake 2–3 minutes until lightly golden, flip and cook 1–2 minutes more; remove and set aside.
- In the same skillet, add ginger and garlic; sauté 30 seconds until fragrant, then add bok choy; cook 2–3 minutes until bright green and slightly wilted.
- Return tofu to the pan, pour in lemon glaze, and toss to combine; cook 1–2 minutes until glossy and heated through. Finish with salt, pepper, and lemon zest.
- Serve hot; the bok choy should be crisp-tender with a zippy lemon-ginger shine.
Chef’s Pro Tips
- Press tofu lightly to remove moisture for crisper browning.
- Add a splash of water if the glaze thickens too much.
Serving Suggestions
Pair with steamed jasmine rice or quinoa and a light cucumber salad for balance.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stove.
Nutritional Estimates
Per serving · 2 servings total
| calories | 210 |
|---|---|
| protein | 11 g |
| carbohydrates | 12 g |
| fat | 12 g |
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