Stir-Fried Tofu and Bok Choy with Ginger

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

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 (vegetarian) 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

Instructions

  1. 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.
  2. Step 2: Add minced ginger to skillet and stir-fry for 30 seconds until fragrant.
  3. Step 3: Whisk together soy sauce, rice wine, sugar, water, and cornstarch in a small bowl. Pour into skillet and bring to a simmer.
  4. 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.
  5. Step 5: Return tofu to skillet and stir to coat with sauce. Cook for 1 minute until sauce thickens.
  6. Step 6: Garnish with sliced green onions and serve hot.

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Frequently asked questions

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

Total time is about 30 minutes (20 min prep + 10 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 Bok Choy with Ginger?

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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu and Bok Choy with Ginger?

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 Bok Choy with Ginger 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 Tofu and Bok Choy with Ginger 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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