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

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

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 recipe, ready in about 30 minutes, pairs firm tofu, cornstarch, vegetable oil 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

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Instructions

1. Step 1: Press and cut 14 oz firm tofu into 1-inch cubes, then toss gently with 3 tbsp cornstarch until evenly coated.
2. 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.
3. Step 3: In the same skillet, add 4 halved baby bok choy and stir-fry for 3 minutes until bright green and just tender.
4. Step 4: Stir in 4 cloves minced garlic and cook for 30 seconds until fragrant.
5. 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.
6. 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.
7. Step 7: Garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving.