Stir-Fried Tofu with Garlic-Soy Glaze and Baby Bok Choy
Firm tofu cubes stir-fried until golden and glazed with a savory garlic-soy sauce, accompanied by tender baby bok choy. This asian-inspired vegan (vegan) ready in about 30 minutes pairs cornstarch, vegetable oil, heads, halved lengthwise baby bok choy 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 4 heads, halved lengthwise baby bok choy
- 4 cloves, minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 tsp red pepper flakes
- 2, sliced thin for garnish green onions
- 1 tbsp for garnish toasted sesame seeds
Instructions
- Step 1: Press and cut 14 oz firm tofu into 1-inch cubes, then toss gently with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 3 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 4 halved baby bok choy and stir-fry for 3 minutes until bright green and just tender.
- Step 4: Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant.
- Step 5: Combine 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 in a small bowl. Pour this sauce over the bok choy and garlic, stirring to coat and let it thicken slightly for 1-2 minutes.
- Step 6: Return the crispy tofu to the skillet, tossing to coat all pieces in the garlic-soy glaze and heat through for 1 minute.
- Step 7: Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Garlic-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-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 cornstarch from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Garlic-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-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-Soy Glaze and 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.
