Stir-Fried Tofu and Bok Choy with Ginger and Garlic
Golden tofu cubes and crisp-tender bok choy simmered in a savory ginger-garlic sauce for a vibrant vegetarian meal. This chinese-inspired asian (vegetarian) ready in about 25 minutes pairs firm tofu, vegetable oil, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.
Ingredients
- 14 oz firm tofu
- 2 tbsp vegetable oil
- 1 tbsp fresh ginger
- 3 garlic cloves
- 1 bunch bok choy
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
Instructions
- Step 1: Press 14 oz firm tofu to remove excess water, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat; add tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides.
- Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet, stirring for 30 seconds until fragrant but not browned.
- Step 3: Add 1 bunch trimmed and cut bok choy (2-inch pieces) and stir-fry for 3-4 minutes until slightly wilted. Stir in 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes; cook for 1 more minute until bok choy is tender-crisp.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu and Bok Choy with Ginger and Garlic take to make?
Total time is about 25 minutes (15 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 and Garlic?
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 and Garlic?
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 and Garlic 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 and Garlic 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.
What others are saying
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
