Ginger-Soy Tofu Stir-Fry with Bok Choy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant stir-fry featuring crispy tofu, tender bok choy, and a savory-sweet ginger-soy sauce for a satisfying plant-based dinner. This Asian recipe (vegetarian), ready in about 35 minutes, pairs extra-firm tofu, bok choy, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 25 min Cook: 10 min Serves 2 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press tofu for 15 minutes to remove excess water. Cut into 1/2-inch cubes, toss with 1 tbsp cornstarch, and let sit 5 minutes.
  2. Step 2: Trim bok choy stems, slice into 1-inch pieces, and separate leaves.
  3. Step 3: Whisk soy sauce, rice vinegar, 1 tsp sugar, 1 minced garlic clove, and 1 tbsp grated ginger in a bowl.
  4. Step 4: Heat 1 tbsp vegetable oil in a wok over high heat. Add tofu and cook 4-5 minutes until golden on all sides; remove and set aside.
  5. Step 5: Add remaining 1 tbsp vegetable oil to wok. Sauté 1 minced garlic clove and 1 tbsp grated ginger for 30 seconds until fragrant. Add bok choy stems and stir-fry 2 minutes. Add leaves and sauce; cook 3 minutes until bok choy is tender-crisp. Return tofu to wok, stir in 1 tsp sesame oil, and cook 1 minute until sauce coats everything.

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