Shanghainese Stir-Fried Tofu with Bok Choy

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

Silky tofu and crisp bok choy stir-fried in a light ginger-garlic sauce with a hint of sesame oil. This asian-inspired vegetarian ready in about 27 minutes pairs firm tofu, chopped bok choy, minced ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, 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: 12 min Serves 2 Asian cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz firm tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes. Pat dry with paper towels.
  2. Step 2: Heat 1 tbsp neutral oil in a wok over medium-high heat. Add the tofu cubes and cook for 4 minutes, turning occasionally, until golden brown on all sides. Remove and set aside.
  3. Step 3: In the same wok, add 1 tbsp minced ginger and 2 minced garlic cloves. Stir-fry for 30 seconds until fragrant. Add 2 cups chopped bok choy and 1/4 cup water, then cover and steam for 3 minutes until tender-crisp.
  4. Step 4: Return the tofu to the wok. Add 2 tbsp soy sauce and 1 tsp sesame oil, stirring to coat everything evenly. Cook for 2 more minutes until the sauce thickens slightly and coats the ingredients.

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Frequently asked questions

How long does Shanghainese Stir-Fried Tofu with Bok Choy take to make?

Total time is about 27 minutes (15 min prep + 12 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 Shanghainese Stir-Fried 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 Shanghainese Stir-Fried 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 Shanghainese Stir-Fried Tofu with Bok Choy for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

What goes well with Shanghainese Stir-Fried Tofu with Bok Choy?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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