Ginger-Sesame Stir-Fried Tofu with Baby Bok Choy
A vibrant and nutritious stir-fry featuring firm tofu and tender baby bok choy, balanced with the warmth of ginger and nuttiness of toasted sesame. This asian-inspired vegan (gluten-free) ready in about 25 minutes pairs halved lengthwise baby bok choy, finely grated fresh ginger, minced garlic cloves 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 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.
Ingredients
- 14 oz, drained and cut into 1-inch cubes firm tofu
- 12 oz, halved lengthwise baby bok choy
- 2 tbsp, finely grated fresh ginger
- 3 cloves, minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 2 tbsp vegetable oil
- 2 stalks, thinly sliced green onions
- 1 tbsp, toasted sesame seeds
- 1/4 tsp (optional) red chili flakes
- 1/4 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 14 oz cubed firm tofu and cook for 5-6 minutes, turning occasionally until all sides are golden brown and slightly crispy.
- Step 2: Push the tofu to one side of the pan, then add 2 tbsp finely grated fresh ginger and 3 minced garlic cloves. Sauté for 1 minute until fragrant but not browned.
- Step 3: Add 12 oz halved baby bok choy and 1/4 cup water to the pan. Cover and steam for 3 minutes until bok choy is tender but still vibrant green.
- Step 4: Remove the lid, stir in 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1/4 tsp red chili flakes if using, and gently toss everything together. Cook for an additional 2 minutes until the sauce thickens slightly and coats the tofu and bok choy.
- Step 5: Transfer to a serving dish and sprinkle with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Ginger-Sesame Stir-Fried Tofu with Baby 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-Sesame Stir-Fried Tofu with Baby 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 grated fresh ginger from drying out.
Can I substitute ingredients in Ginger-Sesame Stir-Fried Tofu with Baby 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-Sesame Stir-Fried Tofu with Baby 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-Sesame Stir-Fried Tofu with Baby Bok Choy vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
