Sautéed Garlic and Ginger Tofu Stir Fry with Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant vegan stir fry featuring crispy tofu cubes cooked with aromatic garlic and ginger, tossed with tender bok choy for a healthy, satisfying meal. This asian fusion-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, vegetable oil, minced fresh 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed extra-firm tofu cubes gently with 3 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering.
  2. Step 2: Add the tofu cubes in a single layer and cook for 4-5 minutes on each side, turning carefully until golden brown and crisp on all sides. Remove tofu and set aside.
  3. Step 3: In the same skillet, reduce heat to medium and add 4 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 30 seconds until fragrant but not browned.
  4. Step 4: Add 4 halved baby bok choy and stir fry for 3-4 minutes until the leaves wilt and stems are tender-crisp.
  5. Step 5: Return the tofu to the pan and pour in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil. Toss gently to combine and heat through for 1-2 minutes.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and a pinch of 1/4 tsp red pepper flakes if using. Serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Sautéed Garlic and Ginger Tofu Stir Fry with Bok Choy take to make?

Total time is about 30 minutes (15 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 Sautéed Garlic and Ginger Tofu Stir Fry 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 cornstarch from drying out.

Can I substitute ingredients in Sautéed Garlic and Ginger Tofu Stir Fry 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 Sautéed Garlic and Ginger Tofu Stir Fry 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 Sautéed Garlic and Ginger Tofu Stir Fry with 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.

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