Quick Pan-Fried Tofu with Bok Choy and Ginger

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

A vibrant, protein-rich stir-fry featuring crispy tofu and tender bok choy, finished with a gingery sauce for a speedy, satisfying meal. This asian ready in about 20 minutes pairs firm tofu, bok choy, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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.

★ 4.5 (13 ratings) Prep: 10 min Cook: 10 min Serves 2 Asian cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add 4 ounces pressed and cubed firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crisp on all sides.
  2. Step 2: Add 1 cup chopped bok choy and 1/2 teaspoon minced fresh ginger to the skillet; stir-fry for 2-3 minutes until bok choy is tender but still crisp.
  3. Step 3: In a small bowl, whisk together 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1/2 teaspoon sesame oil. Pour the sauce over the tofu and bok choy, stirring to coat evenly.
  4. Step 4: Cook for 1 minute more until the sauce thickens slightly and coats the ingredients, then remove from heat.

Frequently asked questions

How long does Quick Pan-Fried Tofu with Bok Choy and Ginger take to make?

Total time is about 20 minutes (10 min prep + 10 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 Quick Pan-Fried Tofu with Bok Choy and Ginger?

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 firm tofu from drying out.

Can I substitute ingredients in Quick Pan-Fried Tofu with Bok Choy and Ginger?

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 Quick Pan-Fried Tofu with Bok Choy and Ginger 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 Quick Pan-Fried Tofu with Bok Choy and Ginger?

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.

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