Stir-Fried Tofu with Bok Choy and Ginger Sauce

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

A savory, protein-packed stir-fry with crispy tofu and tender bok choy in a fragrant ginger-scallion sauce, ready in 15 minutes. This chinese-inspired asian (vegetarian) ready in about 22 minutes blends pressed and cubed 1/2-inch firm tofu, vegetable oil, minced ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 245 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.

Prep: 12 min Cook: 10 min Serves 4 Chinese cuisine 245 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a wok over medium-high heat, add tofu cubes, and cook for 5-6 minutes, turning occasionally, until golden brown on all sides; remove and set aside.
  2. Step 2: In the same wok, add minced ginger and garlic, stir for 30 seconds until fragrant.
  3. Step 3: Add 2 cups bok choy and stir-fry for 2-3 minutes until slightly wilted but still crisp.
  4. Step 4: Whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp cornstarch, and 2 tbsp water in a small bowl until smooth, then pour into the wok.
  5. Step 5: Simmer for 1 minute until sauce thickens and coats the vegetables, then return tofu to the wok and toss to coat evenly.
  6. Step 6: Cook for 1 more minute, then garnish with 1/4 cup sliced green onions and serve immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Stir-Fried Tofu with Bok Choy and Ginger Sauce take to make?

Total time is about 22 minutes (12 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Bok Choy and Ginger Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Bok Choy and Ginger Sauce?

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 Ginger Sauce 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 Ginger Sauce 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

Related recipes