Recipe description
October 4, 2026
Gentle Digestion Tofu Bok Choy Skillet
A warm, soothing tofu and bok choy skillet with fiber for balanced everyday nourishment.
Gentle on Digestion
Plant Based
Leafy Greens
84%
General Gut Health Match
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Overall
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We found the following allergens in the recipe ingredients: soy, sulfites, tree_nut, sesame
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Takes about 2 minutes.
Why this recipe fits you
- Provides plant-based protein alongside fiber-rich bok choy and sesame seeds.
- Includes several minimally processed plant foods, including garlic, ginger, and leafy greens.
- Offers a practical, savory meal with protein, fiber, and healthy fats without added sugar.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Tofu
200
gram
Bok choy
3
cup
Garlic
2
clove
Ginger
1
tablespoon
Soy sauce
2
teaspoon
Sesame oil
1
teaspoon
Water
0.25
cup
Seed, sesame
1
tablespoon
Instructions
1
Press the tofu gently with paper towel to remove excess moisture, then cut it into bite-sized cubes.
2
Rinse the bok choy, separate the leaves, and chop the thicker stems into smaller pieces.
3
Heat the sesame oil in a large skillet over medium heat. Add the tofu cubes and cook for 5–6 minutes, turning occasionally, until golden on all sides.
4
Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
5
Add the bok choy stems first and stir-fry for 2 minutes, then add the leaves.
6
Pour in the soy sauce and water, toss well, and cook for another 2–3 minutes until the bok choy is just tender.
7
Remove from heat, sprinkle with sesame seeds, and serve warm straight from the skillet.
More Recipes For Your Gut
Nutrition
220 kcal
Calories
14 g
Protein
13 g
Carbohydrates
4 g
Fiber
3 g
Sugar
13 g
Fat
2 g
Saturated fat
1.4 g
Salt
FAQ
How many servings does this tofu and bok choy skillet make?
The recipe makes 2 servings.
How should I prepare the tofu?
Gently press it with a paper towel, then cut it into bite-sized cubes. Pressing removes excess moisture and helps it brown.
Can I use firm or extra-firm tofu?
Yes. Firm or extra-firm tofu works best because it holds its shape during cooking.
When should I add the bok choy stems and leaves?
Add the stems first and cook them for about 2 minutes. Add the leaves afterward because they cook more quickly.
Is this recipe gluten-free?
It can be made gluten-free by using certified gluten-free soy sauce or tamari. Check all labels if needed.
Can I make the dish milder?
Yes. The recipe is already mild, but you can reduce the garlic, ginger, or soy sauce to suit your preference.
What allergens does this recipe contain?
It contains soy from the tofu and soy sauce and sesame from the sesame oil and seeds. Use suitable alternatives only if they meet your dietary needs.
How should I store leftovers?
Cool leftovers promptly, refrigerate them in a covered container, and use them within 2 to 3 days. Reheat thoroughly before serving.
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