Stir-Fried Tofu with Bok Choy and Ginger Soy Sauce

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

A quick stir-fry featuring crispy tofu and tender bok choy tossed in a savory ginger soy sauce, perfect for a healthy vegetarian meal. This asian-inspired vegetarian ready in about 22 minutes pairs firm tofu, vegetable oil, baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 10 min Cook: 12 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
  2. Step 2: In the same skillet, add 1 tbsp minced fresh ginger and 2 minced garlic cloves. Stir-fry for 30 seconds until fragrant.
  3. Step 3: Add 3 halved baby bok choy heads and stir-fry for 3 minutes until tender but still crisp.
  4. Step 4: Return tofu to the skillet and pour in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil. Toss everything together and cook for another 1-2 minutes until heated through and sauce coats the ingredients.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tsp toasted sesame seeds before serving.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 3 servings. Multiply each ingredient by (your serving target / 3). 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.

What goes well with Stir-Fried Tofu with Bok Choy and Ginger Soy Sauce?

Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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