Stir-Fried Tofu with Garlic and Bok Choy

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 drafted and published.

Tender cubes of tofu stir-fried with crisp bok choy and fragrant garlic, tossed in a savory soy-ginger sauce for a light yet satisfying vegan dish. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs extra-firm tofu, vegetable oil, garlic cloves 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: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, drained and cubed extra-firm tofu
3 tbsp vegetable oil
4 cloves, thinly sliced garlic cloves
3 heads, halved lengthwise baby bok choy
3 tbsp soy sauce
1 tbsp grated fresh ginger
1 tsp sesame oil
1/4 tsp red pepper flakes
2 stalks, sliced diagonally green onions

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Instructions

Step 1: Press and drain 14 oz extra-firm tofu, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 4-5 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
Step 2: In the same skillet, add remaining 1 tbsp vegetable oil and 4 thinly sliced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
Step 3: Add 3 halved baby bok choy heads to the skillet, stirring constantly for 3-4 minutes until leaves are wilted and stalks are tender-crisp.
Step 4: Return tofu to the skillet, then pour in 3 tbsp soy sauce, 1 tbsp grated fresh ginger, 1 tsp sesame oil, and 1/4 tsp red pepper flakes. Toss gently to coat everything and cook for another 2 minutes until heated through.
Step 5: Remove from heat and sprinkle 2 sliced green onions over the top before serving hot.