Stir-Fried Tofu with Bok Choy and Brown Rice

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

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 (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.

★ 4.1 (14 ratings) Prep: 15 min Cook: 25 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 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 with Bok Choy and Brown Rice?

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 tofu from drying out.

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

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 with Bok Choy and Brown Rice 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 with Bok Choy and Brown Rice 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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