Stir-Fried Tofu with Bok Choy and Ginger-Soy Sauce

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

Crispy tofu and tender bok choy bathed in a savory ginger-soy glaze, ready in 35 minutes for a vibrant vegetarian meal. This asian-inspired vegetarian ready in about 35 minutes pairs firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.

★ 4.4 (14 ratings) Prep: 20 min Cook: 15 min Serves 4 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toss 14 oz cubed tofu with 2 tbsp cornstarch until coated. Heat 3 tbsp vegetable oil in a skillet over medium-high heat. Add tofu and cook 5-6 minutes, turning occasionally, until golden brown; remove and set aside.
  2. Step 2: Add 1 tbsp minced ginger and 2 cloves minced garlic to skillet; stir-fry 30 seconds until fragrant.
  3. Step 3: Add 4 cups chopped bok choy and stir-fry 3-4 minutes until slightly wilted.
  4. Step 4: Whisk 1/4 cup soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil in a bowl. Pour into skillet and bring to a simmer.
  5. Step 5: Stir in 1 tbsp cornstarch mixed with 2 tbsp water and cook 1-2 minutes until sauce thickens and coats vegetables.
  6. Step 6: Return tofu to skillet, toss to coat, and cook 1 minute.

Frequently asked questions

How long does Stir-Fried Tofu with Bok Choy and Ginger-Soy Sauce 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 Ginger-Soy Sauce?

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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Bok Choy and Ginger-Soy 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-Soy 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-Soy 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.

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