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

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Crisp pan-fried tofu cubes coated in a savory garlic-soy sauce served with tender baby bok choy for a quick vegetarian stir-fry. This Asian-inspired vegetarian recipe, ready in about 25 minutes, pairs extra firm tofu, vegetable oil, baby bok choy 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz, pressed and cut into 1-inch cubes extra firm tofu
2 tbsp vegetable oil
8 oz, halved lengthwise baby bok choy
3 tbsp soy sauce
3, minced garlic cloves
1 tsp, grated ginger
1 tsp sesame oil
2, sliced thin green onions
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed tofu and cook for 5-6 minutes, turning occasionally until all sides are golden brown and crispy.
Step 2: Push tofu to the side, add 3 minced garlic cloves and 1 tsp grated ginger to the empty side of the skillet, sauté for 30 seconds until fragrant without burning.
Step 3: Add 8 oz halved baby bok choy, 3 tbsp soy sauce, 1 tsp sesame oil, and 1/4 tsp red pepper flakes (if using). Stir-fry everything together for 3-4 minutes until bok choy is tender but still crisp.
Step 4: Toss in 2 sliced green onions and cook for 1 more minute, coating tofu and bok choy evenly with the sauce.
Step 5: Remove from heat and serve immediately with steamed rice or noodles.