Ginger-Soy Stir-Fried Tofu with Bok Choy
A vibrant, restaurant-style stir-fry featuring crispy tofu and tender bok choy in a fragrant ginger-soy sauce. This asian-inspired asian ready in about 30 minutes pairs pressed and cubed firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 2, 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
- 8 oz, pressed and cubed firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 tbsp, minced ginger
- 2 cloves, minced garlic
- 2 cups, chopped bok choy
- 1/4 cup water
Instructions
- Step 1: In a small bowl, whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tbsp cornstarch. Add 8 oz cubed tofu and toss to coat, letting it marinate for 10 minutes.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 1 tbsp minced ginger and 2 minced garlic cloves, stir-frying for 30 seconds until fragrant.
- Step 3: Add marinated tofu to skillet and cook for 5-6 minutes, turning occasionally, until golden and crispy on all sides.
- Step 4: Add 2 cups chopped bok choy and 1/4 cup water to skillet, cover, and steam for 3-4 minutes until bok choy is tender and bright green.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ginger-Soy Stir-Fried Tofu with Bok Choy take to make?
Total time is about 30 minutes (15 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-Soy 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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Ginger-Soy 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-Soy Stir-Fried Tofu with Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Ginger-Soy Stir-Fried Tofu with Bok Choy?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
- ★☆☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
