Tofu and Bok Choy Stir-Fry with Black Bean Garlic Sauce

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

A vibrant vegan stir-fry combining crispy tofu and tender bok choy in a rich, savory black bean garlic sauce perfect for a healthful dinner. This chinese-inspired vegan ready in about 25 minutes blends extra firm tofu, pressed and cubed, baby bok choy, halved lengthwise, vegetable oil 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 280 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.

Prep: 10 min Cook: 15 min Serves 3 Chinese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Press 14 oz extra firm tofu to remove excess moisture, then cut into 1-inch cubes.
  2. Step 2: Heat 3 tbsp vegetable oil in a large skillet or wok over medium-high heat until hot. Add tofu cubes and fry for 3-4 minutes on each side until golden and crispy. Remove tofu and set aside.
  3. Step 3: In the same skillet, add 3 minced garlic cloves and stir-fry for 30 seconds until fragrant.
  4. Step 4: Add 4 cups halved baby bok choy and stir-fry for 3-4 minutes until leaves wilt and stems are tender-crisp.
  5. Step 5: In a small bowl, whisk together 3 tbsp black bean garlic sauce, 2 tbsp soy sauce, 1/4 cup water, 1 tsp cornstarch, and 1 tsp sesame oil.
  6. Step 6: Return tofu to the skillet and pour the sauce mixture over everything. Stir well and cook for 2-3 minutes until the sauce thickens and coats the tofu and bok choy.
  7. Step 7: If desired, sprinkle 1/4 tsp red chili flakes for a hint of heat. Remove from heat and serve immediately.

Frequently asked questions

How long does Tofu and Bok Choy Stir-Fry with Black Bean Garlic Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tofu and Bok Choy Stir-Fry with Black Bean Garlic Sauce?

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 Tofu and Bok Choy Stir-Fry with Black Bean Garlic Sauce?

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 Tofu and Bok Choy Stir-Fry with Black Bean Garlic Sauce 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 Tofu and Bok Choy Stir-Fry with Black Bean Garlic Sauce 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.

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