Stir-Fried Tofu with Garlic-Sesame Sauce and Baby Bok Choy

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 stir-fry featuring crispy tofu cubes tossed in a garlicky sesame sauce with tender baby bok choy, delivering a hearty and flavorful vegan meal. This Asian Fusion-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, baby bok choy, vegetable oil 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.

Prep: 15 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
12 oz, halved lengthwise baby bok choy
3 tbsp vegetable oil
4, minced garlic cloves
3 tbsp soy sauce
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp brown sugar
1/4 tsp red pepper flakes
1 tbsp, toasted sesame seeds
2, thinly sliced scallions

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz firm tofu cubes and cook for 4-5 minutes per side until golden brown and crispy on all sides, turning gently. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp vegetable oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant but not browned.
Step 3: Add 12 oz halved baby bok choy to the skillet and stir-fry for 3-4 minutes until the leaves are wilted and stems are tender-crisp.
Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp toasted sesame oil, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes. Pour this sauce over the bok choy and stir to coat.
Step 5: Return the crispy tofu to the skillet and toss everything together for 1-2 minutes until heated through and well coated with sauce.
Step 6: Remove from heat and garnish with 1 tbsp toasted sesame seeds and 2 thinly sliced scallions before serving.