Stir-Fried Tofu with Ginger-Sesame and Baby Bok Choy

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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.

A vibrant stir-fry featuring crispy tofu, tender baby bok choy, and a fragrant ginger-sesame sauce perfect for a wholesome vegetarian meal. This Asian-inspired game-day recipe (vegetarian), ready in about 30 minutes, pairs extra-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: 15 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cubed extra-firm tofu
3 heads, halved lengthwise baby bok choy
1 tbsp, minced fresh ginger
3 cloves, minced garlic
3 tbsp soy sauce
1 tbsp rice vinegar
1 tsp honey
2 tsp toasted sesame oil
2 tbsp vegetable oil
1 tbsp sesame seeds
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large non-stick skillet over medium-high heat. Add 14 oz cubed pressed tofu and cook undisturbed for 4 minutes until golden on one side. Flip cubes and cook another 3-4 minutes until all sides are golden and crispy. Remove tofu and set aside.
Step 2: In the same skillet, add 1 tbsp minced ginger and 3 cloves minced garlic; sauté for 1 minute until aromatic.
Step 3: Add 3 halved baby bok choy heads to the skillet, stir-frying for 3-4 minutes until leaves are wilted and stems are tender but crisp.
Step 4: Stir in 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp honey, and 2 tsp toasted sesame oil. Toss well to coat the bok choy.
Step 5: Return the crispy tofu to the skillet, sprinkle 1 tbsp sesame seeds and 1/4 tsp red pepper flakes if using, and stir-fry together for 1-2 minutes until heated through.
Step 6: Serve immediately over steamed rice or noodles.