Spicy Tofu Stir-Fry with Garlic and Bok Choy
A vibrant vegetarian stir-fry combining crispy tofu with tender bok choy and a spicy garlic sauce for a healthy quick meal. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 block, drained and cubed into 1-inch pieces extra firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 4 cloves garlic cloves minced
- 1 tsp fresh ginger grated
- 1/2 tsp red chili flakes
- 3 heads, halved lengthwise baby bok choy
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1 tsp sesame oil
- 2 stalks green onions sliced
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 oz cubed extra firm tofu with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and pan-fry for 4-5 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 3: Add remaining 1 tbsp vegetable oil to the skillet and sauté 4 minced garlic cloves, 1 tsp grated fresh ginger, and 1/2 tsp red chili flakes for 30 seconds until fragrant.
- Step 4: Add 3 halved baby bok choy heads cut lengthwise and stir-fry for 3 minutes until leaves begin to wilt but stems remain crisp.
- Step 5: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, cooking for 1-2 minutes until sauce thickens slightly.
- Step 6: Return the crispy tofu to the pan, drizzle with 1 tsp sesame oil, and toss gently to coat.
- Step 7: Garnish with 2 sliced green onions and serve immediately.
Frequently asked questions
How long does Spicy Tofu Stir-Fry with Garlic and 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 Spicy Tofu Stir-Fry with Garlic and 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 extra firm tofu from drying out.
Can I substitute ingredients in Spicy Tofu Stir-Fry with Garlic and 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 Spicy Tofu Stir-Fry with Garlic and 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 Spicy Tofu Stir-Fry with Garlic and 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.
