Stir-Fried Spicy Tofu with Garlic and Bok Choy

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

Crisp tofu cubes tossed with tender bok choy and a spicy garlic soy glaze for a quick vegan stir-fry. This asian-inspired vegan 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.

Prep: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 14 oz cubed extra firm tofu with 2 tbsp cornstarch evenly to coat all sides.
  2. Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook without stirring for 4 minutes to develop a golden crust.
  3. Step 3: Flip the tofu cubes and cook an additional 3-4 minutes until all sides are golden and crisp. Remove tofu from pan and set aside.
  4. Step 4: Reduce heat to medium and add 4 minced garlic cloves and 1 tbsp grated fresh ginger to the skillet. Sauté for 1 minute until fragrant.
  5. Step 5: Add 12 oz halved baby bok choy to the pan and stir-fry for 3-4 minutes until the leaves are wilted but stems remain crisp.
  6. Step 6: Stir together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sambal oelek chili paste, and 1 tsp brown sugar in a small bowl. Pour this sauce over the bok choy and add the tofu back to the pan.
  7. Step 7: Toss everything gently and cook for another 2 minutes until tofu is heated through and sauce thickens slightly.
  8. Step 8: Transfer to a serving dish and garnish with 2 sliced scallions.

Frequently asked questions

How long does Stir-Fried Spicy Tofu 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 Stir-Fried Spicy Tofu 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 Stir-Fried Spicy Tofu 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 Stir-Fried Spicy Tofu 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 Stir-Fried Spicy Tofu 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.

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