Stir-Fried Spicy Tofu with Garlic and Bok Choy

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

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

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Ingredients

14 oz block, drained and cut into 1-inch cubes extra firm tofu
2 tbsp cornstarch
3 tbsp vegetable oil
4, finely minced garlic cloves
1 tbsp, grated fresh ginger
12 oz baby bok choy, halved lengthwise bok choy
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sambal oelek chili paste
1 tsp brown sugar
2, sliced thinly for garnish scallions

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Instructions

Step 1: Toss 14 oz cubed extra firm tofu with 2 tbsp cornstarch evenly to coat all sides.
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.
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.
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.
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.
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.
Step 7: Toss everything gently and cook for another 2 minutes until tofu is heated through and sauce thickens slightly.
Step 8: Transfer to a serving dish and garnish with 2 sliced scallions.