Quick Stir-Fried Fourth-Spice Tofu with Bok Choy

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

A fast and flavorful stir-fry featuring tofu seasoned with a fragrant four-spice blend, paired with crisp bok choy for a satisfying vegetarian meal. This chinese-inspired vegetarian (vegetarian) ready in about 20 minutes pairs vegetable oil, ground Chinese five-spice powder, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 290 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and 1 tsp ground Chinese five-spice powder, stir-frying for 5-6 minutes until tofu is golden and crispy on all sides.
  2. Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the wok, stir-frying for 30 seconds until fragrant. Then add 3 halved baby bok choy heads and stir-fry for 3-4 minutes until bok choy stems are tender but leaves remain bright green.
  3. Step 3: Stir in 2 tbsp low-sodium soy sauce and 1 tbsp rice vinegar, tossing everything together for 1 minute until vegetables are coated and sauce slightly thickens. Remove from heat and garnish with 2 sliced scallions and 1 tbsp toasted sesame seeds before serving.

Frequently asked questions

How long does Quick Stir-Fried Fourth-Spice Tofu with Bok Choy 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 Stir-Fried Fourth-Spice 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 vegetable oil from drying out.

Can I substitute ingredients in Quick Stir-Fried Fourth-Spice 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 Quick Stir-Fried Fourth-Spice Tofu with 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 Quick Stir-Fried Fourth-Spice Tofu with Bok Choy vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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