Stir-Fried Tofu with Ginger Garlic and Baby Bok Choy

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

A quick and vibrant stir-fry featuring crispy tofu cubes with fresh ginger, garlic, and tender baby bok choy in a savory sauce. This asian fusion-inspired vegan ready in about 25 minutes pairs heads, halved lengthwise baby bok choy, grated fresh ginger, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

Prep: 10 min Cook: 15 min Serves 4 Asian Fusion cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz tofu cubes with 1 tbsp cornstarch until evenly coated. Heat 3 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu and cook for 4-5 minutes per side until golden and crispy, then remove from skillet.
  2. Step 2: In the same skillet, add 2 tsp sesame oil, 1 tbsp grated fresh ginger, and 3 minced garlic cloves. Sauté for 1 minute until fragrant but not browned.
  3. Step 3: Add 3 halved baby bok choy heads and 1/4 cup water. Cover and steam for 3 minutes until bok choy begins to soften.
  4. Step 4: Return tofu to the skillet. Pour in 3 tbsp soy sauce and sprinkle 1/4 tsp red chili flakes if using. Toss everything together and cook for an additional 2 minutes until sauce thickens slightly and coats ingredients.
  5. Step 5: Remove from heat and garnish with 2 sliced green onions before serving.

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Frequently asked questions

How long does Stir-Fried Tofu with Ginger Garlic and Baby 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 Ginger Garlic and Baby 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 grated fresh ginger from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Ginger Garlic 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 Ginger Garlic and Baby 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.

What goes well with Stir-Fried Tofu with Ginger Garlic and Baby Bok Choy?

Asian Fusion vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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