Stir-Fried Tofu with Garlic Ginger and Sautéed Baby Bok Choy

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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 drafted and published.

A vibrant vegan stir-fry featuring tofu cubes sautéed with aromatic garlic and ginger, paired with tender baby bok choy. This Asian vegan recipe, ready in about 30 minutes, pairs extra firm tofu, baby bok choy, and garlic cloves for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block extra firm tofu, drained and cut into 1-inch cubes
8 cups baby bok choy, halved lengthwise
4 garlic cloves, minced
2 tbsp fresh ginger, minced
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
2 stalks green onions, sliced thin
1/4 tsp (optional) red pepper flakes
1 tbsp cornstarch
2 tbsp water

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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.