Marinated, sesame-crusted tofu tops a delightful medley of stir-fried vegetables that includes bok choy, bell pepper, scallions and snow peas. The recipe packs enough vegetables that all you need to add is a little short-grain brown rice to make it a meal.

Victoria Abbott Riccardi


Tofu & Marinade


Instructions Checklist
  • To prepare tofu & marinade: Fold a clean kitchen towel and place it on a cutting board or large plate. Set tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 30 minutes.

  • Combine garlic, ginger, soy sauce, mirin (or sherry), chile-garlic sauce and sesame oil in a bowl. Cut the drained tofu into 1-inch cubes. Add to the marinade and toss to coat. Cover and let marinate in the refrigerator for 30 minutes.

  • To prepare sauce: Whisk water (or broth), soy sauce, mirin (or sherry), chile-garlic sauce, cornstarch and sesame oil in a small bowl. Set aside.

  • To stir-fry tofu & vegetables: Toss the tofu with sesame seeds in a large bowl. Heat 1 teaspoons peanut oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning often, until golden and crusty, 8 to 10 minutes. Cover and keep warm.

  • Heat the remaining 1 teaspoons peanut oil in a wok or large nonstick skillet over medium-high heat. Add garlic and ginger; cook, stirring, until fragrant, about 30 seconds. Add bok choy, bell pepper, scallions and snow peas; cook, stirring, until the vegetables are crisp-tender, 5 to 7 minutes.

  • Make a well in the vegetables; whisk the reserved sauce and add to the center of the pan. Bring the sauce to a boil, stirring, until thickened. Toss the vegetables with the sauce. Transfer to a large shallow serving bowl and top with the tofu.


Notes: Mirin is a sweet, low-alcohol rice wine essential in Japanese cooking. Look for it in your supermarket with other Asian ingredients.

A blend of ground chiles, garlic and vinegar, chile-garlic sauce is commonly used to add heat and flavor to Asian soups, sauces and stir-fries. It can be found in the Asian section of large supermarkets (sometimes labeled as chili- garlic sauce or paste) and keeps up to 1 year in the refrigerator.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

232.4 calories; protein 14g 28% DV; carbohydrates 19g 6% DV; exchange other carbs 1.5; dietary fiber 5.1g 21% DV; sugars 7.6g; fat 12.1g 19% DV; saturated fat 2.1g 10% DV; cholesterolmg; vitamin a iu 8529.1IU 171% DV; vitamin c 103mg 172% DV; folate 131.2mcg 33% DV; calcium 438.4mg 44% DV; iron 5.3mg 29% DV; magnesium 90.7mg 32% DV; potassium 1006mg 28% DV; sodium 483mg 19% DV; thiamin 0.2mg 23% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Nutritious and Tasty This is a great low fat nutritious meal if your looking to eat healthy and lose weight. The sesame crusted tofu tastes great but I recommend using duck sauce to flavor the tofu even more. Press it with a tofu press like one from TofuXpress and it will be a dish you'll be making much more. Read More
Rating: 5 stars
I love this dish! This dish comes together easily and it's delicious. It's now our "meatless Monday" staple. I love the bok choy but we've used broccoli when we didn't have it and add onion with the garlic and ginger. Pros: easy delicious filling flexible Cons: think ahead to drain the tofu too many pots/bowls Read More