Soy-Sesame Bok Choy Rolls

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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.

  • 4Servings


  • 16 large bok choy leaves (about 12 oz.)
  • 7 1/2 oz. sprouted tofu, drained and cut into small cubes (1 1/2 cups)
  • 1 cup shredded carrots
  • 4 green onions, thinly sliced (1/2 cup)
  • 1/4 cup plus 1 Tbs. low-sodium teriyaki sauce


Trim stems from bok choy leaves. Finely chop stems, and toss in bowl with tofu cubes, carrots, green onions, and teriyaki sauce.

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

  • Calories: 95
  • Carbohydrate Content: 9 g
  • Fat Content: 3 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 477 mg
  • Sugar Content: 5 g