Sautéed Ginger Garlic Tofu with Bok Choy
A vibrant vegan stir-fry featuring firm tofu and crisp bok choy, elevated with aromatic ginger and garlic. This asian-inspired vegan ready in about 25 minutes pairs firm tofu, baby bok choy, minced fresh ginger 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.
Ingredients
- 14 oz firm tofu
- 8 oz baby bok choy
- 1 tbsp, minced fresh ginger
- 3 cloves, minced garlic cloves
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2, sliced scallions
- 1/4 tsp red pepper flakes
- 3 tbsp water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press and drain 14 oz firm tofu, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and add tofu cubes. Cook for 5-6 minutes, turning occasionally, until all sides are golden and slightly crispy.
- Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet with tofu and sauté for 1 minute until fragrant and aromatic.
- Step 3: Pour in 2 tbsp soy sauce, 3 tbsp water, and 1/4 tsp red pepper flakes, stirring to coat the tofu. Add 8 oz baby bok choy halves and cover the skillet. Cook for 3-4 minutes until bok choy is tender but still vibrant green.
- Step 4: Drizzle 1 tbsp sesame oil over the stir-fry and toss gently to combine. Remove from heat and garnish with 2 sliced scallions before serving.
Frequently asked questions
How long does Sautéed Ginger Garlic 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 Ginger Garlic 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 firm tofu from drying out.
Can I substitute ingredients in Sautéed Ginger Garlic 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 Ginger Garlic 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 Ginger Garlic 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.
