Sautéed Garlic and Ginger Tofu with Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky tofu cubes sautéed with garlic and ginger, paired with tender bok choy for a simple, vibrant vegan stir fry. This asian-inspired vegan (vegan, gluten free) ready in about 30 minutes pairs finely grated fresh ginger, thinly sliced garlic cloves, heads, halved lengthwise baby bok choy 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: 15 min Cook: 15 min Serves 3 Asian cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Flip tofu cubes and cook an additional 3-4 minutes until all sides are golden. Remove tofu to a plate.
  3. 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.
  4. 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.
  5. Step 5: Return tofu to the skillet and toss gently to combine with bok choy and sauce, cooking for an additional 1-2 minutes.
  6. Step 6: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds before serving.

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Frequently asked questions

How long does Sautéed Garlic and Ginger Tofu 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 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 finely grated fresh ginger from drying out.

Can I substitute ingredients in Sautéed Garlic and Ginger Tofu 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 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 with Bok Choy vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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