Stir-Fried Tofu with Garlic-Soy Sauce and Baby Bok Choy
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 (vegetarian) ready in about 25 minutes blends vegetable oil, halved lengthwise baby bok choy, soy sauce into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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, 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
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.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Tofu with Garlic-Soy Sauce and Baby Bok Choy take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Stir-Fried Tofu with Garlic-Soy Sauce and Baby Bok Choy?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Stir-Fried Tofu with Garlic-Soy Sauce 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 Sauce 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 Sauce and Baby 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.
