Stir-Fried Tofu with Garlic-Ginger Soy Glaze and Baby Bok Choy

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

Firm tofu cubes stir-fried in a fragrant garlic-ginger soy glaze, paired with tender baby bok choy for a flavorful vegetarian Asian dish. This asian-inspired vegan (gluten free option) ready in about 30 minutes pairs heads baby bok choy, halved lengthwise, vegetable oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 15 min Cook: 15 min Serves 3 Asian cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 3-4 minutes per side until golden brown and crispy on all sides. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil, 4 minced garlic cloves, and 2 tbsp minced fresh ginger. Sauté for 1 minute until fragrant but not browned.
  3. Step 3: Stir in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tbsp brown sugar, 1 tsp sesame oil, and 1/4 tsp red pepper flakes; cook for 2 minutes until sauce thickens slightly.
  4. Step 4: Add 3 halved baby bok choy to the skillet, tossing to coat in the sauce. Cook for 3-4 minutes until bok choy is tender but still crisp.
  5. Step 5: Return tofu to the skillet and toss gently with bok choy and sauce to combine and heat through for 1-2 minutes.
  6. Step 6: Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.

Frequently asked questions

How long does Stir-Fried Tofu with Garlic-Ginger Soy Glaze and 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 Soy Glaze and 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 vegetable oil from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Garlic-Ginger Soy Glaze and 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 Soy Glaze and 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 Soy Glaze and Baby Bok Choy vegan?

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

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