Stir-Fried Shrimp with Tofu and Bok Choy

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

A vibrant Asian-inspired stir-fry combining tender shrimp, firm tofu, and crisp bok choy in a savory soy-ginger sauce, served over rice. This asian-inspired seafood (gluten-free) ready in about 35 minutes pairs firm tofu, shrimp, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 15 min Serves 4 Asian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 1 block tofu (14 oz) into a plate, then slice into 1/2-inch cubes. Pat dry with paper towels. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add tofu and cook for 3-4 minutes until golden and crispy, then remove and set aside.
  2. Step 2: In the same pan, add 2 tbsp vegetable oil, then sauté 2 minced garlic cloves and 1 tbsp grated ginger for 30 seconds until fragrant. Add 8 oz shrimp, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 2-3 minutes until shrimp turn pink and opaque.
  3. Step 3: Toss in 2 cups sliced bok choy and cook for 2-3 minutes until wilted but still tender-crisp. Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp honey. Cook for 1-2 minutes until the sauce thickens and clings to the ingredients.
  4. Step 4: Return the tofu to the pan and stir to combine. Serve over 1 cup cooked rice, garnished with additional sesame seeds or green onions if desired.

Frequently asked questions

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

Total time is about 35 minutes (20 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 Stir-Fried Shrimp with Tofu and Bok Choy?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Stir-Fried Shrimp with Tofu 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 Stir-Fried Shrimp with Tofu and Bok Choy 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 Stir-Fried Shrimp with Tofu and Bok Choy gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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