Stir-Fried Tofu with Ginger-Soy Sauce and Baby Bok Choy
A vibrant vegan stir-fry featuring crispy tofu cubes sautéed with fresh ginger and garlic, finished with tender baby bok choy in a savory soy sauce. This asian-inspired vegan ready in about 27 minutes blends vegetable oil, minced fresh ginger, minced garlic cloves 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 250 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.
Ingredients
- 14 oz (1 block), pressed and cut into 1-inch cubes extra firm tofu
- 2 tbsp vegetable oil
- 1 tbsp, minced fresh ginger
- 3 cloves, minced garlic cloves
- 12 oz, halved lengthwise baby bok choy
- 3 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 stalks, thinly sliced scallions
- 1/4 tsp optional red pepper flakes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz pressed and cubed extra firm tofu and cook for 4-5 minutes, turning occasionally until all sides are golden and crispy.
- Step 2: Add 1 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet with the tofu, stirring for 30 seconds until fragrant but not burnt.
- Step 3: Add 12 oz halved baby bok choy to the skillet and stir-fry for 3-4 minutes until the leaves are wilted but stems remain crisp.
- Step 4: Pour in 3 tbsp low sodium soy sauce, 1 tbsp rice vinegar, and 1 tsp toasted sesame oil, stirring to coat all ingredients evenly. Cook for an additional 2 minutes until the sauce thickens slightly.
- Step 5: Remove from heat, sprinkle with 2 thinly sliced scallions and 1/4 tsp red pepper flakes if using, then serve immediately over steamed rice or noodles.
Frequently asked questions
How long does Stir-Fried Tofu with Ginger-Soy Sauce and Baby Bok Choy take to make?
Total time is about 27 minutes (15 min prep + 12 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-Soy 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-Soy 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-Soy 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-Soy 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.
