Stir-Fried Tofu with Garlic Ginger and Bok Choy
A quick and healthy stir-fry combining crispy tofu with fragrant garlic, ginger, and tender bok choy for an Asian-inspired vegetarian meal. This Asian-inspired vegetarian recipe, ready in about 30 minutes, pairs extra-firm tofu, cornstarch, vegetable 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra-firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 3, minced garlic cloves
- 1 tbsp, minced fresh ginger
- 3 heads, halved lengthwise baby bok choy
- 3 tbsp low sodium soy sauce
- 1 tsp sesame oil
- 2, thinly sliced green onions
- 1 tbsp toasted sesame seeds
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Toss 14 oz pressed extra-firm tofu cubes with 2 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large non-stick skillet or wok over medium-high heat until shimmering. Add the tofu cubes in a single layer and cook for 4-5 minutes without stirring to get a golden crust, then flip and cook an additional 4 minutes until all sides are crisp. Remove tofu and set aside.
- Step 3: Lower heat to medium, add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the skillet, sautéing for 1 minute until aromatic but not browned.
- Step 4: Add 3 halved baby bok choy heads and stir-fry for 3-4 minutes until the leaves are wilted and stems are tender-crisp.
- Step 5: Return the tofu to the skillet and pour in 3 tbsp low sodium soy sauce and 1 tsp toasted sesame oil. Toss gently for 1-2 minutes to combine and heat through.
- Step 6: Remove from heat and garnish with 2 thinly sliced green onions and 1 tbsp toasted sesame seeds before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic Ginger and 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 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 extra-firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Garlic Ginger and 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 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 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.
