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Gingered Tofu and Vegetables

Easy, weeknight, vegan, gluten free

Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2


  • 8 oz firm tofu, patted dry
  • 2 tbsp soy sauce or tamari
  • 2 tbsp dry sherry
  • 1 tsp toasted sesame oil
  • 1 tsp honey or packed brown sugar
  • 1 tbsp finely chopped ginger
  • 1 tsp finely chopped garlic
  • 2 tsp rice or cider vinegar
  • 1 tbsp peanut oil
  • 1 small bok choy, thinly sliced
  • 1 small carrot, thinly sliced
  • 2-3 mushrooms
  • 1 chopped green onion

salt and pepper as needed


  1. Dry off tofu and wrap in towel to absorb liquid for about 10 minutes. After, marinate with soy sauce, vinegar, honey, garlic and ginger for 10-30 minutes.

  2. Meanwhile, add peanut oil to hot pan, saute bok choy, carrot, mushroom and any other vegetable. After 5-10 minutes, add tofu and marinate. Saute until all vegetables are soft about 5-10 minutes more.

  3. Serve over noodles, rice or alone topped with chopped green onion