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

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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 recipe, 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

14 oz, drained and cut into 1-inch cubes firm tofu
8 oz, halved lengthwise baby bok choy
3 tbsp vegetable oil
4, minced garlic cloves
1 tbsp, minced ginger
3 tbsp soy sauce
1 tbsp Sriracha sauce
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp cornstarch
2 tbsp water

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Instructions

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.
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.
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.
Step 4: Add halved 8 oz baby bok choy to the skillet and stir-fry for 2 minutes until just tender.
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.
Step 6: Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats tofu and bok choy evenly. Serve immediately.