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KINDER – Crispy Sesame Tofu with Bok Choy

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 KINDER - Crispy Sesame Tofu with Bok Choy
Recipe for Hillsborough Kinder for week of February 16-20, 2026. Please note recipes are subject change due to ingredient availability.
Course Main Dish, Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
Crispy Tofu
  • 7 ounces extra firm tofu drained and cut into 1/2-inch thick slices
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon brown sugar
  • 1 garlic clove minced
  • 1/3 cup white sesame seeds
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1/4 cup olive oil for frying
Bok Choy
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon honey
  • 1 garlic clove minced
  • 1/2 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 baby bok choy quartered vertically
Course Main Dish, Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 servings
Ingredients
Crispy Tofu
  • 7 ounces extra firm tofu drained and cut into 1/2-inch thick slices
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon brown sugar
  • 1 garlic clove minced
  • 1/3 cup white sesame seeds
  • 1 tablespoon cornstarch
  • 3 tablespoons water
  • 1/4 cup olive oil for frying
Bok Choy
  • 1 1/2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon lime juice
  • 1/2 teaspoon honey
  • 1 garlic clove minced
  • 1/2 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 2 baby bok choy quartered vertically
Instructions
Prepping the Tofu
  1. Place the tofu slices on paper towels. Place more paper towels on top and lightly press to remove most of the water from the tofu. Transfer to a shallow dish big enough for the tofu to lie in a single layer.
  2. In a small bowl, whisk together the soy sauce, sesame oil, vinegar, brown sugar, and garlic. Drizzle half of the marinade over the tofu, then gently flip and drizzle the rest on the other side. Cover and marinate as you prep the stir fry sauce.
Making the Stir Fry Sauce
  1. Make the sauce by stirring together the soy sauce, rice vinegar, lime juice, honey, garlic, and sesame oil. Set aside.
Coating the Tofu
  1. Place the sesame seeds on a small plate. In a small bowl, beat the water and cornstarch to make a slurry for dredging. Remove each tofu slice from the marinade, allowing the excess to drip off, then dip in the slurry. Using a fork, dip in the sesame seeds, coating each side. Transfer to a tray.
To Make the Tofu
  1. Heat a nonstick pan coating with vegetable oil to medium low heat.
  2. Working in batches, arrange a single layer of the tofu in the bottom of the pan. Cook for about 10 minutes, flipping halfway, until toasted and crisp.
Making the Bok Choy
  1. Heat the oil in a large skillet over medium heat. add the Bok choy. Cook, stirring occasionally for another 2 minutes, until the Bok choy is tender but still vibrant.
  2. Add the sauce, toss again.
To Serve
  1. Serve the tofu with Bok choy.