Stir-Fried Tofu with Ginger-Soy Glaze and Baby Bok Choy
A vibrant Asian-inspired vegetarian stir-fry featuring crispy tofu, tender baby bok choy, and a fragrant ginger-soy glaze. This asian-inspired vegetarian (vegetarian, gluten free) ready in about 40 minutes pairs extra-firm tofu, halved lengthwise baby bok choy, finely grated 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 extra-firm tofu
- 8 oz, halved lengthwise baby bok choy
- 2 tbsp, finely grated ginger
- 3, minced garlic cloves
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 2 tbsp vegetable oil
- 1 tbsp brown sugar
- 1/2 tsp red chili flakes
- 2, sliced thinly green onions
- 1 tbsp, toasted sesame seeds
Instructions
- Step 1: Drain and press 14 oz extra-firm tofu for 20 minutes, then cut into 1-inch cubes. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat and add tofu cubes. Cook for 4-5 minutes per side until golden and crispy on all sides, then remove from skillet.
- Step 2: In the same skillet, add 2 tbsp sesame oil, 2 tbsp finely grated ginger, and 3 minced garlic cloves. Sauté over medium heat for 1 minute until fragrant.
- Step 3: Add 3 tbsp soy sauce, 1 tbsp brown sugar, and 1/2 tsp red chili flakes to the skillet. Stir and cook the sauce for 2 minutes until it thickens slightly and coats the pan.
- Step 4: Add 8 oz halved baby bok choy to the skillet and stir-fry for 3-4 minutes until the leaves are wilted and stems are tender-crisp.
- Step 5: Return the crispy tofu to the skillet and toss everything gently to coat with the sauce for 1-2 minutes.
- Step 6: Remove from heat, sprinkle 2 sliced green onions and 1 tbsp toasted sesame seeds over the dish before serving.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger-Soy Glaze and Baby Bok Choy take to make?
Total time is about 40 minutes (25 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-Soy Glaze 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 extra-firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Ginger-Soy Glaze 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-Soy Glaze 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-Soy Glaze and Baby Bok Choy vegetarian?
Yes — this recipe is tagged vegetarian, 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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