Stir-Fried Tofu with Garlic Ginger and Baby Bok Choy

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Crispy tofu cubes stir-fried with aromatic garlic, fresh ginger, and tender baby bok choy in a savory soy sauce glaze. This asian-inspired father’s day (vegetarian) ready in about 30 minutes pairs vegetable oil, minced garlic cloves, minced fresh ginger 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz extra firm tofu block to remove excess water, then cut into 1-inch cubes.
  2. Step 2: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add the tofu cubes and cook, turning occasionally, for 8-10 minutes until all sides are golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 1 tbsp vegetable oil, then sauté 4 minced garlic cloves and 1 tbsp minced fresh ginger over medium heat for 1 minute until fragrant.
  4. Step 4: Add 3 halved baby bok choy heads to the skillet and stir-fry for 3-4 minutes until leaves are wilted but stalks remain crisp.
  5. Step 5: Return tofu to the skillet and pour in 3 tbsp low sodium soy sauce, 1 tsp sesame oil, 1 tsp brown sugar, and 1/4 tsp red pepper flakes if using. Toss everything together and cook for another 2 minutes until the sauce thickens slightly and coats the tofu and bok choy.
  6. Step 6: Remove from heat and garnish with 2 thinly sliced green onions before serving.

Frequently asked questions

How long does Stir-Fried Tofu with Garlic Ginger and Baby Bok Choy take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Stir-Fried Tofu with Garlic Ginger and Baby Bok Choy?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Garlic Ginger and Baby Bok Choy?

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 Ginger and Baby Bok Choy 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 Ginger and Baby Bok Choy 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.

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