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Bok Choy with Tofu Salad

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4 from 1 review

  • Author: Steve Peters
  • Total Time: 20 minutes
  • Yield: 3-4 servings 1x
  • Diet: Vegan


Tofu and bok choy pair up in this stir fry inspired salad recipe that's quick to assemble with minimal cooking. A great vegan dish full of flavor for a warm summer evening.


Units Scale
  • 1 pound extra-firm tofu
  • 2 teaspoons ground ginger
  • 2 tablespoons cornstarch
  • 1/2 teaspoon kosher salt
  • 3 tablespoons olive oil
  • 2 large bok choy or 5 baby bok choy
  • 4-5 radishes
  • 1 head broccoli
  • 1/4 cup dried cranberries
  • 2 tablespoons sesame seeds
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoons freshly grated ginger
  • 1 1/2 tablespoons soy sauce (use tamari if you're gluten-free)
  • freshly ground black pepper, to taste


Drain the water from the tofu package. Cut the block into 1/2 inch thick slices. If you have the time, place the slices between a couple of layers of paper towels and drain out excess water for 30 minutes. Whether you've pressed it or not, then cut the tofu into cubes.

Stir together the cornstarch, ground ginger, and salt in a large bowl. Add the tofu and toss to coat in the mixture. Heat a pan non-stick pan over medium heat and coat with a couple of teaspoons of olive oil. Cook the tofu for about 2-3 minutes or until browned, then toss them around and repeat to cook the other sides.

Wash the produce. Then thinly slice the radishes, cut the broccoli into small pieces, and roughly chop the bok choy into bite-sized pieces. 

Now make the dressing. Pour the sesame oil, maple syrup, lemon juice, ginger, soy sauce, black pepper, and 2 tablespoons of olive oil into a jar. Put on the lid and shake well to combine.

Finally, toast the sesame seeds in the empty tofu pan for 4-5 minutes over low heat, shaking the pan often to prevent burning. Then you're ready to assemble the salad. Start with a base of bok choy, then layer on the broccoli, radishes, dried cranberries, tofu, sesame seeds, and dressing.


I get three large salads out of this recipe, but you can make it work for four servings just as easily. Add a little more chopped bok choy and a couple of extra radishes to bulk it up, if needed. 

If you can only find regular sesame oil and not toasted, that works just as well.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Pan Frying
  • Cuisine: American