Tofu and Bok Choy Stir-Fry with Chili Oil

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

Crisp tofu cubes and tender bok choy simmered in a bright, savory-sweet sauce with a hint of heat. This chinese-inspired asian (vegetarian, gluten-free) ready in about 35 minutes pairs ounces firm tofu, chopped bok choy, tablespoons 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 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: 20 min Cook: 15 min Serves 4 Chinese cuisine 250 cal/serving
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Ingredients

Instructions

  1. 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.
  2. Step 2: Add remaining 1 tablespoon vegetable oil to skillet, followed by minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
  3. 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.

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Frequently asked questions

How long does Tofu and Bok Choy Stir-Fry with Chili Oil take to make?

Total time is about 35 minutes (20 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 Tofu and Bok Choy Stir-Fry with Chili Oil?

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 ounces firm tofu from drying out.

Can I substitute ingredients in Tofu and Bok Choy Stir-Fry with Chili Oil?

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 Chili Oil for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Chili Oil vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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