Sautéed Garlic Ginger Tofu with Bok Choy

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

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 drafted and published.

Firm tofu cubes sautéed with fresh garlic and ginger, paired with tender bok choy in a savory soy glaze for a satisfying vegan stir-fry. This Asian Fusion vegan recipe, ready in about 25 minutes, pairs firm tofu, olive oil, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz block firm tofu, pressed and cubed
3 tbsp olive oil
4 minced garlic cloves
1 tbsp minced fresh ginger
3 heads bok choy, chopped
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
2 sliced green onions
1/4 tsp optional red chili flakes

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Instructions

Step 1: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed firm tofu and cook for 6-8 minutes, turning occasionally, until golden and crispy on all sides.
Step 2: Remove tofu and set aside. Add 1 tbsp olive oil to the skillet, then sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger for 1 minute until fragrant.
Step 3: Add 3 chopped heads of bok choy to the skillet and stir-fry for 3-4 minutes until the leaves are wilted and stems are tender-crisp.
Step 4: Return tofu to the skillet and pour in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the tofu and bok choy.
Step 5: Sprinkle 2 sliced green onions and 1/4 tsp red chili flakes (if using) over the dish before serving hot.