ALLERGENS: Soy
Quick and easy, this simple Baked Tofu and Baby Bok Choy dish makes a great weeknight dinner that’s healthy and delicious.
Simple and healthy are great ways to describe the perfect weeknight dinner recipe, and that’s exactly what this Baked Tofu and Baby Bok Choy is. It’s become a staple in my weekly meal planning because it’s just so tasty and takes almost no effort to make. If you have a big enough oven—and a big enough baking tray—it could even be a one-pot meal essentially.
And even though this meal is really easy, it’s also super versatile. You can serve it over rice, mix it into some noodles, or even add it to a soup; whatever you’re feeling on the day!
Ingredients
It doesn’t take much to put this meal together. Just tofu, bok choy, and a handful of marinade ingredients: ginger, liquid aminos, rice wine vinegar, brown sugar, garlic, and if you’re feeling spicy, a little bit of chili oil or gochujang to give it some punch.
The first thing you want to do is marinate the tofu. So mix all the ingredients together in a large bowl and add it in, stirring to cover all the cubes. But be sure to do this carefully because the tofu might start to break apart if it’s agitated too much. Nice and slow!
Once the tofu is marinated, let it sit for ten minutes and then add it to a parchment-lined baking sheet. Then coat the baby bok choy in sesame oil, add a pinch of salt and pepper, and do the same thing. I used two baking trays for this instead of one because the baby bok choy is going to come out earlier than the tofu and two trays makes that easier to do. But one will definitely work.
After five minutes, flip the bok choy over and put it back into the oven. Give it another five and remove it—everything should be nice and tender and have a bit of color from the baking on both sides. Set that aside and flip the tofu so that it’ll now cook on the underside to make sure it’s even. Give that another ten minutes and you’re done! So simple! Serve it over rice or pasta, toss it into a soup, or just eat it as is!
Tell Me What You Think
As always, I’d love to hear your thoughts on this Baked Tofu and Baby Bok Choy if you make it. So drop me a comment below, and be sure to tag @nutfreevegan on social media if you’re posting photos. Plus, it’s always super fun to see these dishes out in the wild!
Baked Tofu and Baby Bok Choy
Ingredients
- 4 heads baby bok choy
- 2 Tbsp. sesame oil, separated
- 1 14 oz. package tofu pressed and cut into cubes*
- 1 clove garlic minced
- 1 inch fresh ginger
- 2 Tbsp. soy sauce or liquid aminos
- 1 Tbsp. rice wine vinegar
- 1 tsp. brown sugar
- 1 tsp chili oil optional
Instructions
- Preheat oven to 400° F and line two baking sheets with parchment paper.
- Cut baby bok choy in half lengthwise. Place it in a large bowl and toss with the sesame oil. Season with a pinch of salt and pepper.
- Place bok choy flat side down on one of the baking sheets. Set aside.
- In a large bowl mix the garlic, ginger, soy sauce or liquid aminos, rice wine vinegar, and brown sugar, and remaining tablespoon of sesame oil (and chili oil if you're using it) until it's fully combined. Add the tofu and stir gently to avoid breaking. Once the tofu is covered with the marinade let it sit for 10 minutes.
- Add the tofu to the second baking sheet and place both it and the bok choy into the oven. After 5 minutes remove the bok choy and flip the pieces over. Place back in the oven. After another 5 minutes remove the bok choy and turn the tofu so that the underside is now facing up. Bake for another 10 minutes or until the tofu has cooked thoroughly. Remove from the oven and let cool.
- Serve the tofu and bok choy over rice, noodles, in a soup, or however you'd like to enjoy it.
Notes
Nutrition
This post is sponsored by Nasoya and uses their extra firm tofu, which you can find here.
I made this last night. Good taste, and easy peparation, but the tofu stuck to the parchment paper. Had to scrape it off, leaving a lot of the tofu stuck to the paper. Maybe put it on greased foil instead?
Thank you for writing, Maria! A lightly coated foil sheet will definitely work well. An oil with a higher smoke point than sesame could do the trick, too, as could a coating of cornstarch. I’m going to add a few things to the recipe to make sure nobody else encounters the sticking. Thanks again for bringing it up, and I’m glad you enjoyed the dish despite the sticky tofu 🙂
Hey:),
I have been following your blog since 1 year and I wanted to say that I am big fan of your recipes.
I always share them on social media and receive positive feedback.
Keep up the good work and thanks for sharing.
Thank you, Louis!
Typo in directions #3 “ Place boy choy flat side down on one of the baking sheets. Set aside.” I think it autocorrected bok choy.
Ha! What a crazy typo. Thanks for pointing it out, Kelly!
This looks lovely, can’t wait to try it. If I wanted to make it in advance. Do you have any reheating recommendations?
Hi Erin,
I think this should be easy to reheat in the microwave, but it could also be steamed or put into the oven at a low temperature for about five minutes.
Hope this helps!