Quick Stir-Fried Tofu with Garlic and Baby Bok Choy
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 (vegetarian) 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.
Ingredients
- 14 oz firm tofu, drained and cubed
- 2 tbsp vegetable oil
- 3 garlic cloves, minced
- 4 cups baby bok choy, halved lengthwise
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 1/4 cup water
- 1 tsp cornstarch
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 4 cups halved baby bok choy and stir-fry for 2 minutes until edges begin to soften.
- 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.
- Step 5: Return the tofu to the skillet and gently toss to combine all ingredients. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick Stir-Fried Tofu with Garlic and Baby Bok Choy take to make?
Total time is about 25 minutes (10 min prep + 15 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 Tofu with Garlic and Baby 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 firm tofu, drained and cubed from drying out.
Can I substitute ingredients in Quick Stir-Fried Tofu with Garlic and Baby 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 Tofu with Garlic and Baby 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 Tofu with Garlic and Baby 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.
