Stir-Fried Tofu with Chili-Garlic and Sesame Greens

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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 vibrant, quick stir-fry featuring crispy tofu cubes tossed in a spicy chili-garlic sauce and tender sesame-flavored greens. This Asian Fusion-inspired vegan recipe, ready in about 27 minutes, pairs extra firm tofu, soy sauce, sesame oil 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: 15 min Cook: 12 min Serves 3 Asian Fusion cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz extra firm tofu
3 tbsp soy sauce
2 tbsp sesame oil
4 minced garlic cloves
1 tsp red chili flakes
8 oz baby bok choy
3 chopped green onions
1 tbsp sesame seeds
2 tbsp vegetable oil
2 tbsp cornstarch
1/4 cup water

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Press 14 oz extra firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes and toss with 2 tbsp cornstarch until evenly coated.
Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and fry tofu cubes for 3-4 minutes per side until golden and crispy; transfer to a plate.
Step 3: In the same skillet, add 2 tbsp sesame oil and sauté 4 minced garlic cloves and 1 tsp red chili flakes for 30 seconds until fragrant.
Step 4: Add 8 oz chopped baby bok choy and 3 chopped green onions; stir-fry for 2-3 minutes until the greens are wilted but still bright.
Step 5: Return tofu to the skillet, pour in 3 tbsp soy sauce and 1/4 cup water, stirring gently to coat everything and simmer for 1 minute until sauce thickens slightly.
Step 6: Sprinkle 1 tbsp toasted sesame seeds on top and serve immediately with steamed rice or noodles.