Stir-Fried Tofu with Ginger-Garlic Sauce and Baby Bok Choy

By AislePrompt Editorial · ·

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 drafted and published.

Silky tofu cubes stir-fried with vibrant ginger-garlic sauce and crisp baby bok choy for a satisfying plant-based Asian dish. This Asian-inspired vegan recipe, ready in about 25 minutes, pairs 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 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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz cubed firm tofu and cook for 3-4 minutes per side until golden and crispy.
  2. Step 2: Remove tofu and set aside. In the same skillet, add 1 tbsp grated fresh ginger and 3 minced garlic cloves, sauté for 30 seconds until fragrant.
  3. Step 3: Add 2 cups halved baby bok choy and stir-fry for 2 minutes until leaves begin to wilt.
  4. Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp sesame oil, and 1/4 tsp red chili flakes if using. Return tofu to skillet.
  5. Step 5: Pour in 1 tsp cornstarch dissolved in 2 tbsp water and cook for 1-2 minutes until sauce thickens and coats tofu and bok choy.
  6. Step 6: Remove from heat, garnish with 2 sliced green onions, and serve immediately with steamed rice or noodles.