Stir-Fried Tofu and Bok Choy with Ginger

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

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 developed and reviewed.

Crispy tofu paired with tender bok choy in a light ginger-scallion sauce, finished with a subtle hint of rice wine. This Taiwanese-inspired vegetarian recipe, ready in about 30 minutes, pairs firm tofu, vegetable oil, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, 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: 20 min Cook: 10 min Serves 4 Taiwanese cuisine 220 cal/serving

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Ingredients

14 oz firm tofu
2 tbsp vegetable oil
3 tbsp soy sauce
1 tbsp rice wine
1 tbsp sugar
2 tbsp water
1 tbsp cornstarch
4 cups bok choy
1 tbsp ginger
3 green onions

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Instructions

Step 1: Press tofu to remove excess water, then cut into 1/2-inch cubes. Heat 2 tbsp vegetable oil in a skillet over medium-high heat and pan-fry tofu until golden on all sides (5-7 minutes). Remove and set aside.
Step 2: Add minced ginger to skillet and stir-fry for 30 seconds until fragrant.
Step 3: Whisk together soy sauce, rice wine, sugar, water, and cornstarch in a small bowl. Pour into skillet and bring to a simmer.
Step 4: Add bok choy to skillet and stir to coat in sauce. Cook for 3 minutes until bok choy is tender but still crisp.
Step 5: Return tofu to skillet and stir to coat with sauce. Cook for 1 minute until sauce thickens.
Step 6: Garnish with sliced green onions and serve hot.