Stir-Fried Tofu with Bok Choy and Ginger Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A savory, protein-packed stir-fry with crispy tofu and tender bok choy in a fragrant ginger-scallion sauce, ready in 22 minutes. This Asian recipe (vegetarian), ready in about 22 minutes, pairs firm tofu, vegetable oil, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 245 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.

Prep: 12 min Cook: 10 min Serves 4 Chinese cuisine 245 cal/serving
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Ingredients

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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.

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