A smoky, garlicky skillet supper that comes together in under 30 minutes with everyday kitchen staples.
Recipe Summary Card
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 15 minutes | 25 minutes | 2 servings |
Intro
This skillet-driven dish earns its keep by turning humble bok choy and tofu into something deeply satisfying. The bok choy takes on a glossy char, while garlic delivers a gentle, comforting aroma. It’s simple enough for busy weeknights and flexible enough to adapt to what you’ve got on hand.
The result is bright, savory, and nourishing—protein from tofu, crisp greens, and a glossy garlic glaze that pulls everything together.
The Best Core Ingredient for This Recipe
-
White-stem Bok Choy
Pros: Crisp stems and tender leaves, a delicate flavor that shines with garlic. Cons: Can be pricier and sometimes harder to find.
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Green-stem Bok Choy
Pros: More widely available and budget-friendly, sturdy enough for quick searing. Cons: Leaves can be a bit tougher if not sliced evenly.
Other Ingredients (and Helpful Swaps)
- Bok choy: Plays the role of the base and provides quick, crisp contrast. Swap tip: Napa cabbage works in a pinch but will soften faster; slice thinner and extend searing time a touch.
- Tofu: Protein backbone that holds up to a hot pan. Swap tip: Tempeh or mushrooms can stand in if you skip tofu.
- Garlic: Aromatic backbone that deepens with searing. Swap tip: Garlic powder can fill in if garlic is unavailable, but use sparingly.
- Red pepper (flakes or fresh): Adds mild heat. Swap tip: Omit for a milder finish; use a pinch of paprika for color instead.
- Soy sauce: Salty, umami depth. Swap tip: Tamari or coconut aminos for gluten-free or dairy-free needs.
- Sesame oil/Seeds: Finishing note for toasty aroma and crunch. Swap tip: Peanut oil or olive oil works, seeds can be omitted if not on hand.
Ingredients
- Tofu, firm, pressed and cut into 1-inch cubes — 14 oz (400 g)
- Bok choy, 4 cups (about 180 g), trimmed and halved lengthwise
- Garlic, minced — 2 cloves
- Neutral cooking oil (e.g., canola or grapeseed) — 1 tablespoon (15 ml)
- Soy sauce — 2 tablespoons (30 ml)
- Rice vinegar — 1 teaspoon (5 ml)
- Water — 2 tablespoons (30 ml)
- Sesame oil — 1/2 teaspoon (2.5 ml)
- Sesame seeds — 1 teaspoon (4 g)
- Kosher salt — 3/4 teaspoon (3 g) (to taste)
- Green onions or cilantro (optional) — for garnish
Directions
- Prep tofu and bok choy (5 min) — Press the tofu ahead of time if possible, then cut into 1-inch cubes. Rinse the bok choy, pat dry, trim the ends, and halve the stems lengthwise so they sear evenly.
- Char bok choy (4–5 min) — Heat 1 tablespoon oil in a large skillet over medium-high. Place bok choy cut-side down and sear until edges are deep golden, about 2–3 minutes. Flip and cook another 1–2 minutes until just tender.
- Sear tofu (4–5 min) — In the same skillet, push bok choy to the side. Add a splash more oil if needed and sear the tofu on all sides until golden, about 4 minutes total.
- Add aromatics (1–2 min) — Add minced garlic to the pan and cook until fragrant, 30–60 seconds, stirring so the garlic doesn’t burn.
- Finish with sauce (2–3 min) — Stir in soy sauce, rice vinegar, water, and kosher salt; simmer 1–2 minutes until the pan looks glossy and the edges of the tofu are lacquered. Drizzle with sesame oil.
- Toss and serve (1–2 min) — Toss everything to coat evenly, sprinkle with sesame seeds, and finish with green onions if desired. Serve hot.
How to Store Leftovers
Leftovers refrigerate well for up to 3 days in an airtight container. Reheat in a skillet over medium heat for 3–5 minutes, or in the microwave in 1–2 minute bursts, until hot. You can enjoy it cold for a quick lunch, though the texture is best warm. The sauce can be frozen separately for longer storage.
What to Serve With Charred Garlic Bok Choy with Tofu
- Steamed jasmine rice (or brown rice) to soak up the glaze.
- Quick quinoa for a heartier protein boost.
- Cucumber-sesame salad for a refreshing crunch and contrast.
Variations & Tips
- Spicier: Add an extra pinch of red pepper flakes or a drizzle of chili crisp to the sauce.
- Creamier: Stir in 1–2 teaspoons of tahini or peanut butter with the sauce for a subtle creamy finish.
- Gluten-free: Use tamari instead of soy sauce.
- Canned-swap: If you don’t have fresh bok choy, quickly sauté sliced napa cabbage in batches to mimic the texture.
- Herbs: Finish with chopped cilantro or sliced green onions for a bright, fresh note.
Enjoy Your Charred Garlic Bok Choy with Tofu
We hope you relish this simple, soulful skillet supper. The char on the bok choy, the garlicky aroma, and the chewy tofu come together into a satisfying plate you’ll want to return to—charred garlic goodness in a weeknight-friendly package. Enjoy Charred Garlic Bok Choy with Tofu tonight.