Stir-Fried Tofu with Garlic-Soy Glaze and Bok Choy
Golden cubes of tofu stir-fried with tender bok choy in a savory garlic-soy glaze that’s quick and perfect for a satisfying vegetarian meal. This asian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs olive oil, minced garlic, 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 4, 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, drained and cut into 1-inch cubes extra-firm tofu
- 3 tbsp olive oil
- 4 cloves minced garlic
- 3 heads, halved lengthwise baby bok choy
- 3 tbsp low sodium soy sauce
- 1 tbsp honey
- 1 tbsp rice vinegar
- 1/4 tsp red pepper flakes
- 2 sliced for garnish green onions
- 1 tsp for garnish sesame seeds
Instructions
- Step 1: Press 14 oz extra-firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add tofu cubes and cook for 8-10 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
- Step 2: In the same skillet, add 1 tbsp olive oil and 4 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 3 halved baby bok choy heads and stir-fry for 3-4 minutes until tender but still bright green.
- Step 3: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp honey, 1 tbsp rice vinegar, and 1/4 tsp red pepper flakes. Pour the sauce over the bok choy and stir to coat. Return tofu to the skillet and toss gently for 2 minutes until everything is well glazed and heated through.
- Step 4: Remove from heat and garnish with 2 sliced green onions and 1 tsp sesame seeds. Serve immediately over steamed rice or noodles.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Tofu with Garlic-Soy Glaze and Bok Choy take to make?
Total time is about 40 minutes (25 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 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 olive oil from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Garlic-Soy Glaze and 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 Bok Choy for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Bok Choy vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
