Stir-Fried Tofu with Garlic, Ginger, and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick Asian stir-fry combining crispy tofu cubes with fragrant garlic and ginger, tossed with tender bok choy in a savory soy sauce glaze. This asian-inspired healthy bowls (vegan, gluten free) ready in about 25 minutes pairs firm tofu, bunch bok choy, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and fry for 8 minutes, turning occasionally, until golden and crispy on all sides.
  2. Step 2: Remove tofu from skillet and set aside. Add remaining 1 tbsp vegetable oil to the skillet, then add 4 cloves minced garlic and 1 tbsp minced fresh ginger, sautéing for 1 minute until aromatic.
  3. Step 3: Add 1 chopped bunch bok choy and stir-fry for 4-5 minutes until leaves are wilted but stems remain crisp.
  4. Step 4: Return the tofu to the skillet, pour in 3 tbsp soy sauce, 1 tsp sesame oil, 1/4 tsp red pepper flakes, and 1/2 tsp salt. Toss everything together and cook for 2 more minutes until sauce thickens slightly and coats the ingredients.
  5. Step 5: Remove from heat and garnish with 2 sliced scallions before serving.

Frequently asked questions

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

Total time is about 25 minutes (10 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 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 vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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