Quick Stir-Fried Tofu with Garlic and Bok Choy
A fast, nutritious stir-fry combining crispy tofu and tender bok choy with a savory garlic sauce, ideal for a light vegan meal. This asian-inspired vegan (vegan) ready in about 25 minutes pairs heads, halved lengthwise baby bok choy, vegetable oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra firm tofu
- 4 heads, halved lengthwise baby bok choy
- 3 tbsp vegetable oil
- 5, thinly sliced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp maple syrup
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 2, sliced for garnish green onions
- 1 tbsp for garnish toasted sesame seeds
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes on each side until golden and crispy. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp vegetable oil and 5 thinly sliced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
- Step 3: Add 4 halved baby bok choy to the skillet and stir-fry for 3-4 minutes until leaves soften and stems are tender-crisp.
- Step 4: Stir together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp maple syrup, 1 tsp sesame oil, and 1/4 tsp red pepper flakes in a small bowl.
- Step 5: Return the tofu to the skillet and pour the sauce over everything. Toss gently and cook for 2 more minutes until the sauce thickens slightly and coats the tofu and bok choy.
- Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving immediately.
Frequently asked questions
How long does Quick Stir-Fried Tofu with Garlic and 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 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 Tofu with Garlic and 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 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 Bok Choy vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
