Sautéed Garlic Ginger Tofu with Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired vegan (vegan) ready in about 25 minutes pairs block, pressed and cubed firm tofu, olive oil, minced 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: 10 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Sprinkle 2 sliced green onions and 1/4 tsp red chili flakes (if using) over the dish before serving hot.

Equipment for this recipe

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Frequently asked questions

How long does Sautéed Garlic Ginger Tofu with 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 Sautéed Garlic 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Garlic 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 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 Ginger Tofu 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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