Tofu Stir-Fry with Bok Choy and Ginger
Crisp-fried tofu paired with tender bok choy in a fragrant ginger-scented sauce, perfect for a protein-packed vegetarian meal. This asian-inspired vegetarian (vegan) ready in about 30 minutes pairs pressed and cubed firm tofu, vegetable oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 275 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.
Ingredients
- 14 oz, pressed and cubed firm tofu
- 2 tbsp vegetable oil
- 3 cloves, minced garlic
- 1 tbsp, minced fresh ginger
- 10 oz, chopped bok choy
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 2 tbsp cornstarch
- 1/4 cup water
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a wok over high heat. Add 14 oz cubed tofu and cook for 5 minutes until golden brown on all sides, then set aside.
- Step 2: Add 3 minced garlic cloves and 1 tbsp minced fresh ginger to the wok, stir-frying for 30 seconds until fragrant.
- Step 3: Add 10 oz chopped bok choy and stir-fry for 3 minutes until slightly wilted. Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp sugar, 2 tbsp cornstarch, and 1/4 cup water, then pour into the wok. Cook for 2 minutes until sauce thickens and coats vegetables.
- Step 4: Return tofu to the wok, stirring to coat. Cook for 1 minute until heated through and sauce clings to ingredients.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu Stir-Fry with Bok Choy and Ginger take to make?
Total time is about 30 minutes (15 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 Stir-Fry with Bok Choy and Ginger?
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 pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Tofu Stir-Fry with Bok Choy and Ginger?
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 Stir-Fry with Bok Choy and Ginger 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 Stir-Fry with Bok Choy and Ginger 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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
