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

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

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 ready in about 25 minutes blends block, pressed and cubed firm tofu, halved lengthwise baby bok choy, grated fresh ginger into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 3, so a small batch covers several meals across the week without taking over the fridge. 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
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Ingredients

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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.

Frequently asked questions

How long does Stir-Fried Tofu with Ginger-Garlic Sauce and Baby Bok Choy take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Stir-Fried Tofu with Ginger-Garlic Sauce and Baby Bok Choy?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Stir-Fried Tofu with Ginger-Garlic Sauce 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 Sauce 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 Sauce and Baby Bok Choy vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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