Stir-Fried Tofu with Garlic, Ginger, and Bok Choy in Soy-Sesame Sauce

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

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 developed and reviewed.

A quick Asian vegetable stir fry featuring crispy tofu, tender bok choy, and a savory garlic-ginger soy sauce. This Asian Fusion-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 320 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 Fusion cuisine 320 cal/serving

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Ingredients

14 oz block, pressed and cubed extra firm tofu
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 toasted sesame oil
1 tbsp rice vinegar
1 tsp brown sugar
1/4 tsp red pepper flakes
2, sliced thin green onions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu, cooking for 4-5 minutes per side until golden and crisp on all sides. Remove tofu and set aside.
Step 2: Add remaining 1 tbsp vegetable oil to the skillet and sauté 3 minced garlic cloves and 1 tbsp minced fresh ginger for 30 seconds until fragrant.
Step 3: Add 3 halved baby bok choy to the skillet and stir-fry for 3-4 minutes until the stalks are tender but leaves remain bright green.
Step 4: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tsp brown sugar, 1 tbsp rice vinegar, 1 tsp toasted sesame oil, and 1/4 tsp red pepper flakes. Pour sauce over bok choy and stir to coat.
Step 5: Return tofu to the skillet and toss everything together for 1 minute until heated through. Garnish with 2 sliced green onions and serve hot.