Stir-Fried Tofu with Bok Choy and Brown Rice

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A quick, umami-rich stir-fry featuring crispy tofu, tender bok choy, and a savory soy-ginger sauce served over fluffy brown rice. This Asian-inspired Father’s Day recipe (vegetarian), ready in about 40 minutes, pairs tofu, bok choy, brown rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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

• 1 block (14 oz) tofu
• 1 lb bok choy
• 2 cups uncooked brown rice
• 3 tbsp soy sauce
• 2 tbsp grated ginger
• 3 cloves garlic
• 2 tbsp vegetable oil
• 1 tbsp honey
• 1 tsp sesame oil
• 1/2 tsp salt

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Cook brown rice according to package instructions. Set aside.
2. Step 2: Press tofu into a strainer, weigh down with a plate, and let sit for 20 minutes. Cut into 1/2-inch cubes.
3. Step 3: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add tofu and stir-fry for 4-5 minutes until golden and crispy. Remove and set aside.
4. Step 4: In the same pan, add 1 tbsp vegetable oil. Sauté 2 minced garlic cloves and 1 tbsp grated ginger for 30 seconds. Add bok choy, cut into 1-inch pieces, and stir-fry for 3-4 minutes until wilted.
5. Step 5: Whisk together soy sauce, honey, sesame oil, and 1/2 tsp salt. Pour over the bok choy and tofu, stirring to coat. Cook for 2 minutes until sauce thickens.
6. Step 6: Serve stir-fry over cooked brown rice, garnished with sesame seeds if desired.