Soy-Sesame Bok Choy Rolls Recipe | Vegetarian Times Skip to main content

Soy-Sesame Bok Choy Rolls

If you can’t find large, firm bok choy leaves to use as wrappers for this recipe, use smaller ones as “cups,” and serve the filling alongside. Choose a bold-flavored prepared teriyaki sauce or add sriracha or chile-garlic sauce for extra kick.



Ingredient Line: 
16 large bok choy leaves (about 12 oz.)
Ingredient Line: 
7 ½ oz. sprouted tofu, drained and cut into small cubes (1 ½ cups)
Ingredient Line: 
1 cup shredded carrots
Ingredient Line: 
4 green onions, thinly sliced (½ cup)
Ingredient Line: 
¼ cup plus 1 Tbs. low-sodium teriyaki sauce


  1. Trim stems from bok choy leaves. Finely chop stems, and toss in bowl with tofu cubes, carrots, green onions, and teriyaki sauce.
  2. Place 1 bok choy leaf on work surface with stem end closest to you. Spoon 2 Tbs. tofu mixture in “cup” of leaf near tip end. Roll leaf around filling like a burrito, folding in sides. Secure with toothpick. Repeat with remaining ingredients.

Nutrition Information: 

9 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
9 g
0 mg
477 mg
3 g
5 g
Serves 4

Comments on this Recipe

This was delicious and great timing! I just got some large bok choy and green onions from my CSA, among other veggies. It's a simple recipe and very tasty. I like that it's not cooked, great for summer evening meal on the deck. Thanks!

Where is the sesame?

Sodium: 477 mg NO WAY that's way too much sodium. I can buy store bought foods less than that YIKES

What is "sprouted" tofu?

check out the latest yoga journal for how to make sprouted beans:)

the Rolled Bok Choy sounds great, is it cooked or served as is?

What can you sub for teriyaki sauce which has sugar in it?