Stir-Fried Tofu with Ginger, Garlic, and Baby Bok Choy
A vibrant, quick stir-fry combining crispy tofu with fresh baby bok choy in a fragrant ginger-garlic sauce. This asian-inspired asian (vegan, gluten free) ready in about 30 minutes pairs heads, halved lengthwise baby bok choy, sesame oil, grated 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 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.
Ingredients
- 14 oz block, pressed and cut into 1-inch cubes extra firm tofu
- 4 heads, halved lengthwise baby bok choy
- 2 tbsp sesame oil
- 1 tbsp grated fresh ginger
- 3 minced garlic cloves
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp honey
- 2 thinly sliced scallions
- 1/4 tsp (optional) red pepper flakes
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Step 1: Toss 14 oz pressed and cubed extra firm tofu with 1 tbsp cornstarch until evenly coated.
- Step 2: Heat 1 tbsp sesame oil in a large nonstick skillet over medium-high heat until shimmering. Add tofu cubes and cook for 4-5 minutes per side, turning gently, until golden and crispy. Remove tofu and set aside.
- Step 3: Add remaining 1 tbsp sesame oil to the skillet. Add 1 tbsp grated fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
- Step 4: Add 4 halved baby bok choy heads to the skillet and stir-fry for 3 minutes until leaves begin to wilt and stems are tender-crisp.
- Step 5: In a small bowl, whisk together 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, 1 tsp honey, 1/4 cup water, and 1/4 tsp red pepper flakes (optional). Pour sauce over bok choy and cook for 2 minutes until sauce thickens and coats the vegetables.
- Step 6: Return crispy tofu to the skillet, toss gently to combine and heat through for 1 minute.
- Step 7: Remove from heat and garnish with 2 thinly sliced scallions before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger, Garlic, and Baby Bok Choy take to make?
Total time is about 30 minutes (15 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 sesame oil 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 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 Ginger, Garlic, and Baby Bok Choy vegan?
Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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