Stir-Fried Tofu and Bok Choy with Ginger and Garlic

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Golden tofu cubes and crisp-tender bok choy simmered in a savory ginger-garlic sauce for a vibrant vegetarian meal. This Asian recipe (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

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Instructions

1. 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.
2. 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.
3. 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.