Sautéed Tofu and Bok Choy Stir Fry with Garlic Sauce

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

A vibrant, quick stir fry featuring tender bok choy and golden tofu cubes tossed in a savory garlic sauce. This Chinese-inspired St. Patrick’s Day recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, baby bok choy, garlic cloves 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: 15 min Cook: 15 min Serves 3 Chinese cuisine 220 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

300 g firm tofu
400 g baby bok choy
4 garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp cornstarch
100 ml water
1 tsp brown sugar
1 tsp ginger, grated
1/4 tsp red chili flakes

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Press 300 g firm tofu to remove excess water, then cut into 1-inch cubes and toss with 1 tbsp cornstarch until evenly coated.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and sauté for 5-6 minutes until golden and crisp on all sides; transfer tofu to a plate.
Step 3: Rinse and halve 400 g baby bok choy lengthwise. In the same skillet, add 2 tbsp sesame oil, then 4 minced garlic cloves and 1 tsp grated ginger; sauté for 30 seconds until fragrant.
Step 4: Add bok choy halves and stir fry for 3 minutes until leaves are wilted but stems remain crisp.
Step 5: In a small bowl, mix 3 tbsp soy sauce, 100 ml water, 1 tsp brown sugar, and 1/4 tsp red chili flakes. Pour sauce into the skillet and bring to a simmer.
Step 6: Return tofu to the skillet, tossing gently to coat in sauce. Cook for another 2 minutes until the sauce thickens slightly and clings to tofu and bok choy.