Tofu Stir-Fry with Ginger, Garlic, and Bok Choy

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

A quick, flavorful Asian-inspired stir-fry with crispy tofu, fresh bok choy, and a savory-sweet sauce. This asian-inspired one pot (vegan, high-protein) ready in about 30 minutes pairs sesame oil, cornstarch, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 15 min Cook: 15 min Serves 4 Asian cuisine 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Toss 14 oz pressed and cubed extra-firm tofu with 1 tbsp cornstarch in a bowl until evenly coated. Heat 1 tbsp sesame oil and 2 tbsp vegetable oil in a large skillet or wok over medium-high heat until shimmering.
  2. Step 2: Add tofu in a single layer and cook for 4-5 minutes per side until golden and crispy. Remove tofu from skillet and set aside.
  3. Step 3: Add 3 minced garlic cloves and 1 tbsp grated fresh ginger to the same skillet. Sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Step 4: Add 2 bunches (12 oz) halved bok choy to the skillet and stir-fry for 3-4 minutes until bright green and slightly wilted.
  5. Step 5: Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tbsp brown sugar in a small bowl. Pour sauce over bok choy and toss to coat. Return crispy tofu to the skillet and stir-fry for 2 minutes until heated through and sauce clings to ingredients. Sprinkle with 1 tsp sesame seeds before serving.

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Frequently asked questions

How long does Tofu Stir-Fry with Ginger, Garlic, and Bok Choy 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 Ginger, Garlic, 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, Garlic, 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, Garlic, and Bok Choy 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 Ginger, Garlic, and Bok Choy vegan?

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

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