Tofu Stir-Fry with Ginger and Bok Choy
Crisp bok choy and savory tofu stir-fried in a simple ginger-scallion sauce for a satisfying plant-based dinner. This asian-inspired vegetarian ready in about 22 minutes pairs pressed and cubed Extra-firm tofu, heads, halved lengthwise Bok choy, Sesame oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 Extra-firm tofu
- 2 heads, halved lengthwise Bok choy
- 1 tsp Sesame oil
- 1 tbsp, minced Ginger
- 3, thinly sliced (white and green parts separated) Scallions
- 2 tbsp Soy sauce
- 1 tbsp Rice vinegar
Instructions
- Step 1: Heat sesame oil in a large skillet or wok over medium-high heat until shimmering. Add tofu cubes and cook for 5-6 minutes, turning occasionally, until golden brown on all sides.
- Step 2: Push tofu to one side of the skillet, add minced ginger and white parts of scallions to the empty space, and stir for 30 seconds until fragrant.
- Step 3: Add bok choy halves cut-side down, then pour soy sauce and rice vinegar over everything. Cover and cook for 3 minutes until bok choy is tender-crisp.
- Step 4: Stir in green parts of scallions and toss gently to combine. Cook for 1 more minute until flavors are integrated, then serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tofu Stir-Fry with Ginger and Bok Choy take to make?
Total time is about 22 minutes (10 min prep + 12 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 Ginger and Bok Choy?
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 sesame oil from drying out.
Can I substitute ingredients in Tofu Stir-Fry with Ginger and Bok Choy?
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 Ginger and Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Tofu Stir-Fry with Ginger and Bok Choy?
Asian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
