Sautéed Garlic and Ginger Tofu with Bok Choy

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

Silky tofu cubes sautéed with garlic and ginger, paired with tender bok choy for a simple, vibrant vegan stir fry. This Asian-inspired vegan recipe (gluten free), ready in about 30 minutes, pairs extra firm tofu, fresh ginger, garlic cloves 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 rice, quinoa, or a quick salad. 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 cuisine 320 cal/serving

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Ingredients

14 oz block, pressed and cubed extra firm tofu
1 tbsp, finely grated fresh ginger
4, thinly sliced garlic cloves
3 heads, halved lengthwise baby bok choy
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp vegetable oil
2, sliced green onions
1/4 tsp optional red pepper flakes
1 tsp for garnish sesame seeds

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu in a single layer and cook for 4-5 minutes without stirring until bottoms are golden and crisp.
Step 2: Flip tofu cubes and cook an additional 3-4 minutes until all sides are golden. Remove tofu to a plate.
Step 3: Lower heat to medium and add 2 tbsp sesame oil to the skillet. Add 4 thinly sliced garlic cloves and 1 tbsp finely grated fresh ginger, sauté for 1-2 minutes until fragrant but not browned.
Step 4: Add 3 halved baby bok choy heads, 3 tbsp soy sauce, and 1/4 tsp red pepper flakes (if using). Stir-fry for 4-5 minutes until bok choy stems are tender and leaves are wilted.
Step 5: Return tofu to the skillet and toss gently to combine with bok choy and sauce, cooking for an additional 1-2 minutes.
Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.