Stir-Fried Tofu with Garlic Ginger and Sautéed Baby Bok Choy
A vibrant vegan stir-fry featuring tofu cubes sautéed with aromatic garlic and ginger, paired with tender baby bok choy. This asian-inspired vegan (vegan) ready in about 30 minutes pairs halved lengthwise baby bok choy, 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. 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, drained and cut into 1-inch cubes extra firm tofu
- 8 cups, halved lengthwise baby bok choy
- 4 cloves, minced garlic cloves
- 2 tbsp, minced fresh ginger
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 stalks, sliced thin green onions
- 1/4 tsp (optional) red pepper flakes
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
- Step 1: Pat dry 14 oz extra firm tofu and toss gently with 1 tbsp cornstarch to coat evenly.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes and cook for 3-4 minutes per side until golden and crisp. Remove tofu and set aside.
- Step 3: In the same skillet, add 2 tbsp sesame oil, then add 4 minced garlic cloves and 2 tbsp minced fresh ginger. Sauté for 1 minute until fragrant but not browned.
- Step 4: Add 8 cups halved baby bok choy and stir-fry for 4-5 minutes until leaves are wilted and stalks are tender-crisp.
- Step 5: Stir together 3 tbsp soy sauce, 2 tbsp water, and red pepper flakes if using. Pour sauce over bok choy and toss well.
- Step 6: Return tofu to the pan and gently toss with vegetables and sauce for 2 minutes until everything is heated through and coated.
- Step 7: Remove from heat and sprinkle 2 sliced green onions on top before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic Ginger and Sautéed 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 Sautéed 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 minced garlic cloves from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Garlic Ginger and Sautéed 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 Sautéed 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 Sautéed Baby Bok Choy 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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