Maple-Ginger Tofu Stir-Fry with Bok Choy
Savory-sweet stir-fry with pan-seared tofu and tender bok choy, finished with a glossy ginger-scallion sauce. This asian-inspired vegetarian ready in about 32 minutes pairs pressed and cubed firm tofu, soy sauce, maple syrup for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, 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, pressed and cubed firm tofu
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp, minced fresh ginger
- 2 heads, chopped into 2-inch pieces bok choy
- 3, thinly sliced scallion
- 1 tsp sesame oil
- 2 tbsp vegetable oil
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz cubed pressed tofu and cook for 5 minutes per side until golden brown and crisp. Remove tofu and set aside.
- Step 2: Add 1 tbsp minced ginger and 3 thinly sliced scallions to the skillet, stir-frying for 30 seconds until fragrant. Stir in 3 tbsp soy sauce, 1 tbsp maple syrup, and 1 tsp sesame oil to create the sauce.
- Step 3: Add 2 chopped bok choy heads to the skillet, tossing to coat in sauce. Cook for 4 minutes until bok choy is bright green and tender-crisp. Return tofu to skillet, toss to coat, and cook for 1 more minute to heat through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Maple-Ginger Tofu Stir-Fry with Bok Choy take to make?
Total time is about 32 minutes (20 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 Maple-Ginger Tofu Stir-Fry 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 Maple-Ginger Tofu Stir-Fry 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 Maple-Ginger Tofu Stir-Fry with Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Maple-Ginger Tofu Stir-Fry with Bok Choy?
Asian vegetarian 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
- ★★★★★
Added this to my weekly meal rotation. So satisfying.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
