Stir-Fried Tofu with Bok Choy and Hoisin Sauce
Firm tofu stir-fried with crisp bok choy and a savory hoisin sauce for a quick, satisfying vegetarian Asian meal. This asian-inspired vegetarian (vegetarian) ready in about 25 minutes blends baby bok choy, halved lengthwise, hoisin sauce, soy sauce 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 280 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.
Ingredients
- 14 oz firm tofu, pressed and cut into 1-inch cubes
- 4 cups baby bok choy, halved lengthwise
- 3 tbsp hoisin sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 3 cloves garlic cloves, minced
- 1 tsp ginger, grated
- 2 stalks scallions, sliced
- 1/4 tsp red chili flakes
- 1/4 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 2: In the same wok, add 3 minced garlic cloves and 1 tsp grated ginger, sauté for 30 seconds until fragrant.
- Step 3: Add 4 cups halved baby bok choy and stir-fry for 2 minutes until leaves begin to wilt.
- Step 4: Stir in 3 tbsp hoisin sauce, 2 tbsp soy sauce, 1 tbsp sesame oil, 1/4 cup water, and 1/4 tsp red chili flakes; cook for 2 minutes until sauce thickens slightly.
- Step 5: Return tofu to the wok, toss gently to coat with sauce and vegetables.
- Step 6: Sprinkle 2 sliced scallions over the top and serve immediately with steamed rice if desired.
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 Hoisin Sauce take to make?
Total time is about 25 minutes (10 min prep + 15 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 Hoisin 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 Hoisin 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 Hoisin 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 Hoisin 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.
