Stir-Fried Tofu and Baby Bok Choy with Garlic Soy Glaze

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

A quick, savory stir-fry marrying tender tofu and crisp baby bok choy in a rich garlic-soy glaze, perfect for a healthy weeknight dinner. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes pairs heads baby bok choy, halved lengthwise, vegetable oil, garlic cloves, minced 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

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed extra firm tofu and cook for 5-6 minutes, turning occasionally, until golden and crisp on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant. Add 3 halved baby bok choy and cook for 3-4 minutes until leaves begin to wilt but stems remain crisp.
  3. Step 3: Stir together 3 tbsp soy sauce, 1 tbsp mirin, 1 tsp brown sugar, 1 tsp toasted sesame oil, and 1/4 tsp red pepper flakes. Pour the sauce over bok choy and add the tofu back to the pan. Toss everything to coat and cook for another 2 minutes until heated through and sauce thickens slightly.
  4. Step 4: Remove from heat, sprinkle with 2 sliced green onions, and serve immediately with steamed rice or noodles.

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Frequently asked questions

How long does Stir-Fried Tofu and Baby Bok Choy with Garlic Soy Glaze 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 Tofu and Baby Bok Choy with Garlic Soy Glaze?

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 vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Baby Bok Choy with Garlic Soy Glaze?

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 Tofu and Baby Bok Choy with Garlic Soy Glaze 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 Tofu and Baby Bok Choy with Garlic Soy Glaze vegetarian?

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

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