Stir-Fried Tofu with Bok Choy and Oyster Sauce
Golden tofu and crisp bok choy simmered in a savory-sweet oyster sauce. This asian ready in about 25 minutes blends firm tofu, vegetable oil, garlic 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 320 calories and feeds 2, 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
- 2 tbsp vegetable oil
- 3 cloves garlic
- 1 tbsp ginger
- 10 oz bok choy
- 3 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/4 cup water
- 1/4 cup scallions
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering.
- Step 2: Add 14 oz pressed and cubed firm tofu and stir-fry for 5-6 minutes until golden brown on all sides.
- Step 3: Add 3 cloves minced garlic and 1 tbsp minced fresh ginger, stir-frying for 30 seconds until fragrant.
- Step 4: Add 10 oz bok choy stems and stir-fry for 2 minutes, then add leaves.
- Step 5: Whisk 3 tbsp oyster sauce, 1 tbsp soy sauce, 1 tsp sugar, and 1/4 cup water in a small bowl. Pour over vegetables and tofu.
- Step 6: Cook for 2-3 minutes until sauce thickens and coats the tofu and vegetables, stirring constantly. Garnish with 1/4 cup sliced scallions.
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 Oyster Sauce take to make?
Total time is about 25 minutes (15 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 Oyster 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 Oyster 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 Oyster Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Oyster Sauce?
Asian asian 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.
What others are saying
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
