Spicy Tofu Stir-Fry with Bok Choy and Ginger
Crispy baked tofu with a fiery ginger-scallion sauce that clings perfectly to tender bok choy, creating a restaurant-quality meal in 25 minutes. This asian-inspired quick meals ready in about 25 minutes pairs firm tofu, bok choy, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 12 oz firm tofu
- 12 oz bok choy
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp grated ginger
- 2 scallions
- 1 tsp sesame oil
- 1/2 tsp red pepper flakes
- 1 tbsp cornstarch
Instructions
- Step 1: Press 12 oz firm tofu for 10 minutes to remove excess moisture, then cut into 1-inch cubes. Toss with 1 tbsp cornstarch until evenly coated.
- Step 2: Heat 1 tbsp sesame oil in a large skillet over medium-high heat. Add tofu cubes in a single layer and cook for 5-6 minutes per side until golden brown and crispy.
- Step 3: Remove tofu and set aside. In the same skillet, add 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp grated ginger, and 1/2 tsp red pepper flakes. Simmer for 2 minutes until slightly thickened.
- Step 4: Add 12 oz bok choy (stems and leaves separated) to the skillet, tossing to coat. Cook for 3-4 minutes until stems are tender but leaves remain vibrant green.
- Step 5: Return tofu to the skillet, add 2 thinly sliced scallions, and toss to coat in sauce for 1 minute until heated through.
- Step 6: Serve immediately over steamed rice or noodles.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu Stir-Fry with Bok Choy and Ginger take to make?
Total time is about 25 minutes (15 min prep + 10 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 Spicy Tofu Stir-Fry with Bok Choy and Ginger?
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 Spicy Tofu Stir-Fry with Bok Choy and Ginger?
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 Spicy Tofu Stir-Fry with Bok Choy and Ginger 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 Spicy Tofu Stir-Fry with Bok Choy and Ginger?
Asian quick meals 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.
What others are saying
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
- ★★★☆☆
Okay for a quick meal. I've had better quick meals dishes though.
