Jane’s Tofu and Bok Choy

Bok Choy and Tofu

Here's a recipe I've been asking Jane to make often in the last few weeks.  This was the first thing I asked for when the Thanksgiving leftovers ran out. (How sad, it's back to regular food!)

Jane's Tofu and Bok Choy

  • 1 package tofu
  • 2 Tbs olive oil
  • 3 green onions, sliced, OR 1 small sweet onion, diced
  • 10 heads of Bok Choy, cleaned, trimmed, and cut into 2" pieces
  • 3 Tbs Soy Sauce
  • 3 Tbs Rice Whine Vinegar
  • 1 tsp ground ginger

Drain tofu and cut into cubes.  (Jane's note: I generally put the tofu in a colander for a few minutes after I've cut it to drain it further.) Coat pan with olive oil.  Add tofu and sprinkle with ginger.  Sautée tofu until it browns on all sides.  Add onion and sautée until onions are soft. (If using green onion, reserve some of the green tips for garnish.)  Add bok choy and cook for 3-4 minutes until leaves wilt.  Add soy sauce and rice wine vinegar.  Stir lightly until everything is coated.  Add green onion garnish, if using.  Serve with brown rice, or grain of your choice.

Lane's note:  I prefer this dish with green onions.


  1. Wow, this looks great, and easy – right up my alley. I assume you mean baby bok choy? 10 heads of full-grown bok choy would fill up my entire (admittedly tiny) kitchen.

  2. Hi Gary,
    I asked at the farmer’s market this morning. But my vendor had no idea whether or not these were baby bok choy. We have a rather tiny kitchen ourselves. The heads of bok choy are about 7″ long, and no more than 3″ in diameter. I also wasn’t able to clarify if they are indeed “heads.”

    Hi Lisa Marie,
    It’s a very light and summery tasting dish (to us, anyway).

    Hi Kim,
    It’s a little joke with Jane and me. No one else seems to have noticed. 🙂

  3. I just made this (stumbled across this when searching for recipes for the great bok choy I picked up at my local farmer’s market). It’s great. I happened to have some fresh ginger on hand so I diced up about 1 tablespoon (and in turn have decided that maybe I should dice ginger nightly – it’s oddly soothing and makes my kitchen smell great!) Thanks for the recipe!

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