Tofu and Bok Choy Stir-Fry with Chili Oil

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 developed and reviewed.

Crisp tofu cubes and tender bok choy simmered in a bright, savory-sweet sauce with a hint of heat. This Asian recipe (vegetarian, gluten-free), ready in about 35 minutes, pairs firm tofu, bok choy, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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: 20 min Cook: 15 min Serves 4 Chinese cuisine 250 cal/serving

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Ingredients

14 ounces firm tofu
2 cups chopped bok choy
2 tablespoons vegetable oil
3 minced garlic cloves
1 tablespoon grated ginger
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon chili oil
1/2 teaspoon sugar
1/4 cup water

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Instructions

Step 1: Press tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering; add tofu and cook for 5-6 minutes, turning to golden brown on all sides.
Step 2: Add remaining 1 tablespoon vegetable oil to skillet, followed by minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
Step 3: Add chopped bok choy and stir-fry for 2 minutes until slightly wilted. Return tofu to skillet, then add soy sauce, rice vinegar, chili oil, sugar, and water; toss until sauce thickens and coats ingredients, about 2 minutes.