Stir-Fried Tofu with Ginger, Garlic, and Bok Choy

By · Reviewed by AislePrompt Editorial · ·

A vibrant vegetarian stir-fry combining silky tofu, fresh ginger, garlic, and tender bok choy in a savory sauce. This asian fusion-inspired vegetarian (vegetarian) ready in about 35 minutes pairs block firm tofu, heads (about 12 oz) baby bok choy, minced 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.

Prep: 20 min Cook: 15 min Serves 3 Asian Fusion cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Drain and press the 14 oz block of firm tofu for 15 minutes, then cut into 1-inch cubes.
  2. Step 2: Rinse and halve 3 heads of baby bok choy lengthwise.
  3. Step 3: Heat 2 tbsp vegetable oil in a large wok or skillet over medium-high heat until shimmering.
  4. Step 4: Add the tofu cubes and fry for 5-6 minutes, turning occasionally, until all sides are golden and crisp.
  5. Step 5: Remove tofu and set aside. In the same pan, add 1 tbsp minced fresh ginger and 4 minced garlic cloves, stir-frying for 30 seconds until fragrant.
  6. Step 6: Add the bok choy halves and stir-fry for 3-4 minutes until the leaves wilt and the stalks are tender-crisp.
  7. Step 7: Return the tofu to the pan, add 3 tbsp soy sauce, 1 tbsp sesame oil, and 1/4 tsp red chili flakes if using. Toss everything for 2 minutes until heated through and well coated.
  8. Step 8: Garnish with 2 chopped scallions 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 Ginger, Garlic, and Bok Choy take to make?

Total time is about 35 minutes (20 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 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 block firm tofu from drying out.

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

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