Stir-Fried Tofu with Garlic Soy Sauce and Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A quick stir-fry featuring crispy tofu cubes and tender bok choy tossed in a savory garlic soy sauce with a hint of sweetness. This Vietnamese recipe (vegan), ready in about 25 minutes, pairs firm tofu, baby bok choy, garlic cloves 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

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Instructions

  1. Step 1: Press and drain a 14 oz block of firm tofu, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add tofu cubes in a single layer and cook without stirring for 3-4 minutes until the bottoms turn golden brown. Flip and cook for another 3-4 minutes until all sides are golden and crispy. Remove tofu from skillet and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned. Add 3 halved baby bok choy heads and stir-fry for 2-3 minutes until the leaves wilt and stalks are tender-crisp.
  4. Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1 tsp sesame oil until sugar dissolves.
  5. Step 5: Return tofu to the skillet, pour the sauce over tofu and bok choy, and toss gently for 1-2 minutes until everything is evenly coated and heated through.
  6. Step 6: Remove from heat and sprinkle with 2 sliced green onions and 1/4 tsp red pepper flakes if using. Serve immediately over steamed rice or noodles.

Frequently asked questions

How long does Stir-Fried Tofu with Garlic Soy Sauce and Bok Choy take to make?

Total time is about 25 minutes (10 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 Sauce 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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Garlic Soy Sauce 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 Sauce and 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 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.

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