Stir-Fried Tofu with Spicy Garlic Sauce and Baby Bok Choy

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Firm tofu cubes stir-fried in a bold, spicy garlic sauce with crisp-tender baby bok choy, perfect for a flavorful vegetarian Asian meal. This asian-inspired vegan ready in about 25 minutes pairs firm tofu, baby bok choy, vegetable oil 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 5-6 minutes, turning occasionally, until all sides are golden and crisp. Remove tofu and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp vegetable oil, then sauté 4 minced garlic cloves and 1 tbsp minced ginger for 30 seconds until fragrant.
  3. Step 3: Stir together 3 tbsp soy sauce, 1 tbsp Sriracha sauce, 1 tbsp brown sugar, and 1 tbsp rice vinegar in a small bowl.
  4. Step 4: Add halved 8 oz baby bok choy to the skillet and stir-fry for 2 minutes until just tender.
  5. Step 5: Return tofu to the skillet and pour in the sauce mixture. Mix 1 tsp cornstarch with 2 tbsp water and add to the skillet.
  6. Step 6: Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats tofu and bok choy evenly. Serve immediately.

Frequently asked questions

How long does Stir-Fried Tofu with Spicy Garlic Sauce and Baby Bok Choy take to make?

Total time is about 25 minutes (10 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 Spicy Garlic Sauce 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 firm tofu from drying out.

Can I substitute ingredients in Stir-Fried Tofu with Spicy Garlic 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 Spicy Garlic 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.

What goes well with Stir-Fried Tofu with Spicy Garlic Sauce and Baby Bok Choy?

Asian vegan 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.

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