Stir-Fried Tofu with Ginger and Baby Bok Choy

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

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 developed and reviewed.

A vibrant vegan stir-fry combining crisp baby bok choy with marinated tofu and fresh ginger, served in a savory garlic soy sauce. This Asian-inspired vegan recipe (gluten free option), ready in about 30 minutes, pairs extra firm tofu, baby bok choy, fresh ginger 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 rice, quinoa, or a quick salad. 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: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes extra firm tofu
4 heads, halved lengthwise baby bok choy
2 tbsp minced fresh ginger
3 minced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
1 tbsp rice vinegar
1 tsp brown sugar
1/4 tsp, optional red pepper flakes
2 sliced for garnish green onions
1 tbsp for garnish sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 5-7 minutes, turning occasionally, until golden brown on all sides. Remove tofu and set aside.
Step 2: In the same skillet, add 2 tbsp sesame oil, then sauté 2 tbsp minced fresh ginger and 3 minced garlic cloves for 1 minute until fragrant.
Step 3: Add 4 halved baby bok choy heads and stir-fry for 3-4 minutes until the leaves wilt and stalks are tender-crisp.
Step 4: Return the tofu to the skillet and stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp brown sugar, and 1/4 tsp red pepper flakes (if using). Stir-fry for another 2 minutes until sauce thickens slightly and coats the tofu and bok choy.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp sesame seeds before serving over steamed rice or noodles.