Stir-Fried Tofu with Garlic and Bok Choy in Soy-Ginger Sauce
Crisp-tender bok choy and golden tofu cubes tossed in a savory garlic-soy sauce for a satisfying vegetarian stir-fry. This asian-inspired vegan (vegan) ready in about 25 minutes blends heads, halved lengthwise baby bok choy, minced garlic cloves, grated fresh ginger 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 3, 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, pressed and cut into 1-inch cubes extra firm tofu
- 4 heads, halved lengthwise baby bok choy
- 3, minced garlic cloves
- 1 tbsp grated fresh ginger
- 3 tbsp soy sauce
- 2 tsp sesame oil
- 2 tbsp vegetable oil
- 1 tsp honey
- 1/4 tsp (optional) red pepper flakes
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add the 14 oz pressed tofu cubes and cook for 4-5 minutes per side, turning carefully until all sides are golden and crisp.
- Step 2: Remove the tofu and set aside. In the same skillet, add 3 minced garlic cloves and 1 tbsp grated fresh ginger, sautéing for 30 seconds until fragrant but not burnt.
- Step 3: Add 4 halved baby bok choy to the skillet, stirring continuously for 3-4 minutes until the leaves begin to wilt and the stems are tender-crisp.
- Step 4: Stir together 3 tbsp soy sauce, 2 tsp sesame oil, 1 tsp honey, and 1/4 tsp red pepper flakes (if using) in a small bowl. Pour this sauce over the bok choy and stir to coat evenly, cooking for an additional 1 minute.
- Step 5: Return the tofu to the skillet and toss gently with the bok choy and sauce, heating through for 1-2 minutes before serving hot.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic and Bok Choy in Soy-Ginger 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 Garlic and Bok Choy in Soy-Ginger 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 Garlic and Bok Choy in Soy-Ginger 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 Garlic and Bok Choy in Soy-Ginger 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.
Is Stir-Fried Tofu with Garlic and Bok Choy in Soy-Ginger Sauce vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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