Ginger-Pepper Stir-Fried Tofu with Bok Choy
A quick Asian stir-fry featuring marinated tofu seared with fresh ginger and black pepper, paired with tender bok choy for a flavorful vegetarian main. This Asian-inspired healthy bowl recipe (vegetarian, gluten free), ready in about 27 minutes, pairs firm tofu, soy sauce, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz, cut into 1-inch cubes firm tofu
- 2 tbsp soy sauce
- 1 tbsp, finely grated fresh ginger
- 1/2 tsp freshly ground black pepper
- 2 tbsp vegetable oil
- 2 heads, halved lengthwise baby bok choy
- 2, thinly sliced garlic cloves
- 1 tsp sesame oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 oz firm tofu cubes with 2 tbsp soy sauce, 1 tbsp grated fresh ginger, and 1/2 tsp freshly ground black pepper in a bowl. Let marinate for 10 minutes.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the marinated tofu cubes in a single layer and sear for 3-4 minutes on each side until golden and slightly crisp.
- Step 3: Push tofu to one side of the skillet and add 2 heads halved baby bok choy and 2 thinly sliced garlic cloves to the empty side. Stir-fry for 3 minutes until bok choy stems are tender but leaves remain bright green.
- Step 4: Drizzle 1 tsp sesame oil over the tofu and bok choy, toss gently to combine, and cook for another 1 minute to meld flavors before serving.
Frequently asked questions
How long does Ginger-Pepper Stir-Fried Tofu with Bok Choy take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Ginger-Pepper Stir-Fried Tofu with Bok Choy?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Ginger-Pepper Stir-Fried Tofu with Bok Choy?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Ginger-Pepper Stir-Fried Tofu with Bok Choy for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Ginger-Pepper Stir-Fried Tofu with Bok Choy vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
