Stir-Fried Tofu with Bok Choy and Cashew Nuts
A vibrant stir-fry of firm tofu, crisp bok choy, and toasted cashews, seasoned with soy sauce and smoked paprika. This asian-inspired vegetarian (vegetarian) ready in about 35 minutes pairs block (14 oz) tofu, large bok choy, cashew nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 large bok choy
- 1/3 cup cashew nuts
- 3 tbsp soy sauce
- 1 tsp smoked paprika
- 2 cloves minced garlic
- 2 tbsp vegetable oil
Instructions
- Step 1: Press 1 block (14 oz) tofu for 15 minutes to remove excess moisture. Cube the tofu and set aside.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add 1/3 cup cashew nuts and toast for 2-3 minutes until golden. Remove and set aside.
- Step 3: Add 2 minced garlic cloves and 1 tsp smoked paprika to the wok. Stir-fry for 30 seconds, then add the cubed tofu. Cook for 4-5 minutes until golden and crispy.
- Step 4: Add 1 large bok choy, cut into 2-inch pieces, and stir-fry for 3-4 minutes until tender-crisp. Pour in 3 tbsp soy sauce and stir to combine. Add the toasted cashews and stir for 1 minute. Serve immediately over steamed rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Bok Choy and Cashew Nuts take to make?
Total time is about 35 minutes (20 min prep + 15 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 Cashew Nuts?
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 block (14 oz) tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Bok Choy and Cashew Nuts?
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 Cashew Nuts 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 Cashew Nuts 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.
