Spicy Tofu Stir-Fry with Bok Choy and Rice
Crispy baked tofu paired with vibrant bok choy in a ginger-garlic sauce, served over fluffy jasmine rice for a protein-packed Asian-inspired meal. This asian-inspired quick meals (vegan, gluten-free) ready in about 40 minutes pairs cornstarch, sesame oil, bunches, chopped bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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 block, pressed and cubed extra-firm tofu
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 2 bunches, chopped bok choy
- 3 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1/2 tsp red pepper flakes
- 1 cup, cooked jasmine rice
Instructions
- Step 1: Preheat oven to 425°F (220°C). Toss 14 oz cubed tofu with 2 tbsp cornstarch and 1 tbsp sesame oil until evenly coated. Arrange in a single layer on a parchment-lined baking sheet and bake for 20-22 minutes, flipping halfway, until golden and crispy.
- Step 2: While tofu bakes, heat a large skillet over medium-high heat. Add 1 tbsp sesame oil and stir-fry 3 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant.
- Step 3: Add 2 chopped bok choy bunches and stir-fry for 4-5 minutes until bright green and slightly wilted. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/2 tsp red pepper flakes in a small bowl, then pour into skillet.
- Step 4: Add baked tofu to skillet and toss to coat in sauce. Cook for 2 more minutes until sauce thickens slightly and clings to tofu and bok choy.
- Step 5: Serve immediately over 1 cup cooked jasmine rice, garnished with extra red pepper flakes if desired.
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 Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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 Rice?
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 cornstarch from drying out.
Can I substitute ingredients in Spicy Tofu Stir-Fry with Bok Choy and Rice?
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 Rice for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spicy Tofu Stir-Fry with Bok Choy and Rice vegan?
Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Used half the salt and it was still plenty flavorful.
