Vegetarian Stir-Fried Tofu with Ginger and Bok Choy

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

A quick stir-fry featuring crispy tofu cubes with fresh bok choy and fragrant ginger, perfect for a healthy vegetarian dinner. This Asian-inspired vegetarian recipe (vegan option), ready in about 25 minutes, pairs firm tofu, baby bok choy, fresh ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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: 10 min Cook: 15 min Serves 3 Asian cuisine 280 cal/serving

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Ingredients

14 oz block, pressed and cut into 1-inch cubes firm tofu
3 heads, halved lengthwise baby bok choy
2 tbsp minced fresh ginger
3 cloves minced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
1/4 tsp (optional) red chili flakes
2 sliced for garnish green onions
1 tbsp for garnish toasted sesame seeds

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Instructions

Step 1: Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add 14 oz firm tofu cubes and cook for 6-8 minutes, turning occasionally until all sides are golden and crispy.
Step 2: Add 2 tbsp minced fresh ginger and 3 minced garlic cloves to the skillet, stirring for 1 minute until fragrant.
Step 3: Toss in 3 halved baby bok choy heads and stir-fry for 3-4 minutes until the greens are wilted but still vibrant.
Step 4: Pour in 3 tbsp soy sauce, 2 tbsp sesame oil, and 1/4 tsp red chili flakes (if using). Stir everything together and cook for 1-2 more minutes until the sauce thickens slightly and coats the tofu and vegetables.
Step 5: Remove from heat and garnish with 2 sliced green onions and 1 tbsp toasted sesame seeds before serving hot.