Stir-Fried Tofu with Peanut Sauce and Bok Choy
Tender tofu and crisp bok choy coated in a rich peanut sauce, ready in 15 minutes for a vibrant weeknight dinner. This asian ready in about 27 minutes blends vegetable oil, soy sauce, rice vinegar 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 480 calories and feeds 2, 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, pressed and cut into 1/2-inch cubes firm tofu
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp natural peanut butter
- 1 tbsp honey
- 1/4 cup water
- 2 cloves, minced garlic
- 1 tbsp, grated fresh ginger
- 2 cups, trimmed and cut into 2-inch pieces bok choy
- 2 cups cooked rice
Instructions
- Step 1: Whisk 1 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp natural peanut butter, 1 tbsp honey, and 1/4 cup water in a small bowl until smooth.
- Step 2: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add 14 oz cubed tofu and cook, stirring occasionally, until golden brown on all sides, about 8 minutes.
- Step 3: Add 2 cloves minced garlic and 1 tbsp grated fresh ginger to the skillet, stirring for 30 seconds until fragrant.
- Step 4: Pour in the peanut sauce mixture and stir to coat tofu. Add 2 cups bok choy and cook for 3-4 minutes, until bok choy is tender but still crisp.
- Step 5: Serve immediately over 2 cups cooked rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stir-Fried Tofu with Peanut Sauce and 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 Peanut Sauce and 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 Peanut Sauce 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 Peanut Sauce and Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Stir-Fried Tofu with Peanut Sauce and Bok Choy?
Asian asian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
This recipe was a hit with my family! The peanut sauce had perfect depth, and the bok choy stayed crisp.
- ★★★★★
Quick weeknight dinner that even picky eaters loved. The peanut sauce was my favorite part!
- ★★★★★
Simple but impressive—made it for date night and the tofu turned out golden. Sauce was creamy without being heavy.
