Quick Stir-Fried Tofu with Garlic and Baby 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 simple stir-fry combining crispy tofu with tender baby bok choy in a savory garlic sauce for a quick vegetarian meal. This Asian-inspired vegetarian recipe, ready in about 25 minutes, pairs firm tofu, drained and cubed, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add 14 oz cubed firm tofu and cook for 6-8 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
  3. Step 3: Add 4 cups halved baby bok choy and stir-fry for 2 minutes until edges begin to soften.
  4. Step 4: In a small bowl, whisk together 2 tbsp soy sauce, 1 tsp cornstarch, 1/4 cup water, 1 tsp sesame oil, 1/4 tsp salt, and 1/4 tsp black pepper. Pour the sauce into the skillet and cook, stirring, for 1-2 minutes until the sauce thickens and coats the bok choy.
  5. Step 5: Return the tofu to the skillet and gently toss to combine all ingredients. Serve hot.

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