Stir-Fried Tofu with Ginger Soy Glaze and Bok Choy
Pan-fried tofu tossed in a fragrant ginger soy glaze served alongside crisp-tender bok choy for a satisfying vegetarian meal. This asian-inspired vegan (vegetarian, vegan) ready in about 30 minutes pairs (1 block) firm tofu, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 (1 block) firm tofu
- 3 tbsp cornstarch
- 3 tbsp vegetable oil
- 2 tsp fresh ginger, minced
- 3 cloves garlic cloves, minced
- 1/4 cup low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 4 heads baby bok choy, halved lengthwise
- 1/4 cup water
- 1 tsp sesame oil
- 2 tbsp green onions, sliced
Instructions
- Step 1: Press 14 oz firm tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes and toss with 3 tbsp cornstarch until evenly coated.
- Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu cubes in a single layer and fry for 3-4 minutes per side until golden and crispy. Remove tofu and set aside.
- Step 3: In the same skillet, add 1 tbsp vegetable oil, 2 tsp minced fresh ginger, and 3 minced garlic cloves. Sauté for 30 seconds until fragrant.
- Step 4: Stir in 1/4 cup low sodium soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar. Cook for 2 minutes until the sauce thickens slightly.
- Step 5: Add 4 halved baby bok choy and 1/4 cup water to the skillet, cover, and steam for 3 minutes until bok choy is tender but still crisp.
- Step 6: Return tofu to the skillet and toss with the sauce and bok choy. Drizzle with 1 tsp sesame oil and sprinkle 2 tbsp sliced green onions before serving.
Equipment for this recipe
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Frequently asked questions
How long does Stir-Fried Tofu with Ginger Soy Glaze and Bok Choy take to make?
Total time is about 30 minutes (15 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 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 (1 block) firm tofu from drying out.
Can I substitute ingredients in Stir-Fried Tofu with Ginger Soy Glaze 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 Soy Glaze 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 Soy Glaze and Bok Choy vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
