Ginger-Scallion Stir Fry with Tofu and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick Asian stir fry featuring crisp bok choy and tofu in a fragrant ginger-scallion sauce, perfect for a healthy weeknight dinner. This asian-inspired vegetarian ready in about 25 minutes pairs heads, halved lengthwise baby bok choy, stalks, thinly sliced green onions, finely minced fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed tofu cubes and cook for 5-6 minutes, turning occasionally until golden brown and crispy on all sides.
  2. Step 2: Remove tofu from the skillet and set aside. In the same skillet, add 2 tbsp sesame oil, 2 tbsp finely minced fresh ginger, 3 minced garlic cloves, and 4 thinly sliced green onions. Sauté for 1-2 minutes until fragrant.
  3. Step 3: Add 4 halved baby bok choy to the skillet and stir fry for 3-4 minutes until the greens are wilted but stalks remain crisp.
  4. Step 4: Return the tofu to the skillet, pour in 3 tbsp soy sauce and sprinkle 0.25 tsp red pepper flakes if using. Toss everything gently for 2 minutes until heated through and the sauce coats the ingredients.
  5. Step 5: Transfer to a serving dish and garnish with 1 tbsp toasted sesame seeds before serving immediately.

Frequently asked questions

How long does Ginger-Scallion Stir Fry with Tofu and Bok Choy take to make?

Total time is about 25 minutes (10 min prep + 15 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-Scallion Stir Fry with Tofu and 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 finely minced fresh ginger from drying out.

Can I substitute ingredients in Ginger-Scallion Stir Fry with Tofu and 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-Scallion Stir Fry with Tofu and 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-Scallion Stir Fry with Tofu and Bok Choy vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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