Sautéed Garlic-Soy Tofu with Baby Bok Choy

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

Firm tofu cubes sautéed in a garlic-soy glaze served over tender baby bok choy, a quick and flavorful vegan Asian-inspired stir-fry. This asian-inspired vegan (gluten free option) ready in about 25 minutes pairs soy sauce, minced garlic cloves, sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium-high heat until shimmering. Add 14 oz firm tofu cubes and sauté for 6-7 minutes, turning occasionally until all sides are golden brown and slightly crispy.
  2. Step 2: Add 4 minced garlic cloves and 1 tsp grated fresh ginger to the skillet with tofu; cook for 1 minute until fragrant.
  3. Step 3: Stir in 3 tbsp soy sauce, 1 tsp brown sugar, and 1/4 tsp red pepper flakes (if using). Toss tofu gently to coat and cook for an additional 2 minutes until the sauce thickens slightly.
  4. Step 4: Push tofu to one side of the skillet and add 4 halved baby bok choy heads cut-side down. Cook for 3-4 minutes until bok choy is bright green and tender but still crisp.
  5. Step 5: Combine tofu and bok choy, sprinkle 2 sliced green onions on top, and remove from heat. Serve immediately.

Frequently asked questions

How long does Sautéed Garlic-Soy Tofu with Baby 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-Soy Tofu with Baby 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 soy sauce from drying out.

Can I substitute ingredients in Sautéed Garlic-Soy Tofu with Baby 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-Soy Tofu with Baby 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-Soy Tofu with Baby Bok Choy vegan?

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

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