Tofu and Bok Choy Stir Fry

This Tofu and Bok Choy Stir Fry is crispy, saucy, savory, a little sweet, and ready quickly enough for an easy weeknight dinner. The tofu gets coated in cornstarch and pan-fried until golden, while the bok choy cooks just until tender. Then everything gets tossed in a sticky tamari, maple, ginger, garlic, and sesame sauce. Add sesame seeds and green onions on top and dinner is done.

Try my High Protein Tofu Bolognese recipe.

Why You’ll Love This Recipe

• Crispy tofu: Cornstarch gives the outside a golden coating while the center stays tender.
• Quick dinner: Everything is ready in about 25 minutes.
• Big flavor: Ginger, garlic, tamari, maple syrup, and sesame oil make a bold sauce.
• Plenty of vegetables: Bok choy adds freshness and a little crunch.
• Plant-based: No meat or dairy required.
• Easy to customize: Add extra vegetables or adjust the sweetness and heat.
• Great with rice or noodles: The sticky sauce pairs perfectly with simple grains.

Try my Tofu with Green Beans and Roasted Peanuts recipe.

What You’ll Need to Make Tofu and Bok Choy Stir Fry

For preparing the tofu:

• 720 ml (about 3 cups) boiling water

For the sauce:

• 4 tablespoons tamari
• 4 tablespoons maple syrup
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, minced
• 2 teaspoons sesame oil
• 2 teaspoons water
• 2 teaspoons cornstarch

For the stir-fry:

• 14 ounces (400 g) firm tofu
• 2 teaspoons tamari
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• 5 tablespoons cornstarch
• 2 teaspoons coconut oil
• 7 ounces (200 g) bok choy, chopped

For garnish:

• 2 teaspoons sesame seeds
• 2 tablespoons green onions, sliced

What You’ll Need to Do

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Serves: 2

1. Start by bringing about 3 cups (720 ml) water to a boil.
2. While the water heats, whisk together the tamari, maple syrup, grated ginger, garlic, sesame oil, water, and cornstarch in a small bowl. Set the sauce aside for later.
3. Drain the tofu and cut it into bite-size cubes.
4. Place the tofu in a colander in the sink and carefully pour the boiling water evenly over it. This helps firm the tofu slightly and prepares the surface for crisping.
5. Let the tofu drain, then gently pat it very dry with paper towels or a clean kitchen towel. The drier it is, the crispier it’ll get.
6. Transfer the tofu to a large zip-top bag or container with a lid.
7. Add the 2 teaspoons tamari, rice vinegar, and sesame oil. Seal and gently shake until the tofu is evenly coated.
8. Add 1 tablespoon cornstarch, seal again, and gently toss. Continue adding the remaining cornstarch 1 tablespoon at a time, shaking between additions until the tofu has an even powdery coating.
9. Heat the coconut oil in a large skillet or wok over medium to medium-high heat.
10. Add the tofu in a single layer and cook for about 5–7 minutes, turning the cubes as needed, until several sides are crisp and golden. Avoid crowding the pan.
11. Transfer the cooked tofu to a plate.
12. Add the chopped bok choy to the same skillet.
13. Stir-fry for 2–3 minutes, until the leaves are wilted and the thicker stems are tender-crisp.
14. Give the prepared sauce another good stir because the cornstarch will naturally settle at the bottom.
15. Pour the sauce into the skillet and immediately return the crispy tofu.
16. Toss everything together and cook for another 1–2 minutes, until the sauce thickens and coats the tofu and bok choy.
17. Divide between two bowls and finish with sesame seeds and sliced green onions.
18. Serve immediately while the tofu is still crisp and the sauce is glossy.

Try my Baked Tofu with Peanut Butter Sauce reicpe.

Easy Ingredient Swaps

Firm tofu: Extra-firm tofu is an excellent option and can become even crispier.

Bok choy: Broccoli, broccolini, Napa cabbage, or snow peas can work.

Tamari: Regular soy sauce works if you don’t need the recipe to be gluten-free.

Maple syrup: Agave syrup can be substituted.

Coconut oil: Use avocado oil or another neutral cooking oil.

Rice vinegar: Apple cider vinegar can work in a pinch, although the flavor will be slightly different.

Fresh ginger: Ground ginger can work if necessary, but fresh gives the sauce much better flavor.

Try my Silken Tofu Smoothie recipe.

Some Twist and Tweak Ideas

Add sliced red bell pepper for extra color and crunch.

Throw in mushrooms with the bok choy.

Add broccoli or snap peas to make the stir-fry more vegetable-heavy.

Mix sriracha or chili garlic sauce into the sauce for some heat.

Add crushed red pepper flakes when cooking the bok choy.

Finish with a squeeze of fresh lime juice.

Add chopped cilantro along with the green onions.

Sprinkle roasted peanuts or cashews over the finished bowls for extra crunch.

Try my Thai Basil Tofu Stir-Fry (Pad Krapow) recipe.

Some Helpful Tips

Dry the tofu really well. Water and crispy tofu don’t get along particularly well.

Add the cornstarch gradually. This gives you a more even coating than dumping all five tablespoons in at once.

Don’t overcrowd your skillet. If necessary, cook the tofu in two batches.

Let the tofu sit against the pan. Constantly stirring it won’t give the crust enough time to develop.

Use medium-high heat once the tofu is in. You want browning without burning the coating.

Stir the sauce immediately before adding it. Cornstarch settles quickly.

Don’t overcook the bok choy. A little texture in the stems makes the finished stir-fry much better.

Try my Tofu and Vegetable Korma recipe.

Why Pour Boiling Water Over Tofu?

It might look like an unusual extra step, but pouring boiling water over firm tofu can help tighten the surface and draw out some moisture.

Once the tofu is thoroughly dried afterward, the firmer surface takes the cornstarch coating nicely and can become crisp during pan-frying.

The important part is drying it well before adding the seasonings and cornstarch.

Try my Golden Tofu and Veggie Scramble recipe.

Some Budget-Friendly Tips

Tofu is already a fairly economical protein, particularly when bought in larger packages.

Use regular green cabbage if bok choy is expensive.

Soy sauce can replace tamari if gluten-free preparation isn’t necessary.

Buying sesame oil from an Asian grocery store or larger bottle can significantly reduce the price per recipe.

Ground ginger is less expensive than fresh ginger and lasts much longer, although I prefer fresh here when possible.

Serve the stir-fry over rice to stretch two portions into a more substantial meal.

Try my Crispy Tofu in Tomato Sauce recipe.

Some Serving Ideas

Serve this tofu and bok choy stir-fry with:

• Steamed jasmine rice
• Brown rice
• Basmati rice
• Rice noodles
• Soba noodles
• Quinoa
• Cauliflower rice
• Edamame
• Cucumber salad
• Steamed broccoli

For a straightforward dinner, I’d spoon it over hot rice and add a little extra green onion and sesame seed on top.

Try my Sweet Potato and Tofu Hash recipe.

Great for a Quick Weeknight Dinner

Most of the cooking happens in the same skillet, and the sauce comes together in one small bowl.

You can also chop the bok choy, prepare the tofu, and mix the sauce earlier in the day.

Then all that’s left at dinner time is coating and frying the tofu, cooking the bok choy, and tossing everything together.

Some Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days.

The tofu will soften as it sits in the sauce, so this dish is definitely at its crispiest immediately after cooking.

For reheating, use a skillet over medium heat rather than the microwave if you want to bring back some of the tofu’s texture.

Add a tiny splash of water if the sauce becomes too thick in the refrigerator.

You can microwave leftovers when convenience matters more than crispiness.

I wouldn’t recommend freezing the finished stir-fry because both the bok choy and crispy coating will lose much of their texture.

Final Thoughts

This Tofu and Bok Choy Stir Fry hits a lot of good notes in one pan: crisp tofu, tender-crisp greens, plenty of ginger and garlic, and a glossy sweet-savory sauce.

The cornstarch coating takes a few extra minutes, but it’s what turns ordinary tofu into the best part of the bowl.

Serve it over rice or noodles, scatter on those sesame seeds and green onions, and you’ve got a fast plant-based dinner with plenty of texture and flavor.

Tofu and Bok Choy Stir Fry

I love this Tofu and Bok Choy Stir Fry when I need dinner fast! 🥢🌿 Crispy tofu, tender bok choy, and a sticky ginger-garlic sauce make every bite seriously good.

Author: Danny Davis Courses: Dinner, Lunch Recipe Keys: Dairy Free High Protein Quick Meals Vegan

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Prep Time 10 mins Cook Time 15 mins Total Time 25 mins Difficulty: Intermediate Servings: 2 Estimated Cost: $ 10 Calories: 620

Ingredients:

Servings

For preparing the tofu:

• 720 ml boiling water (about 3 cups)

For the sauce:

• 4 tablespoons tamari
• 4 tablespoons maple syrup
• 1 tablespoon freshly grated ginger
• 2 garlic cloves, minced
• 2 teaspoons sesame oil
• 2 teaspoons water
• 2 teaspoons cornstarch

For the stir-fry:

• 14 ounces firm tofu (400 g)
• 2 teaspoons tamari
• 2 teaspoons rice vinegar
• 2 teaspoons sesame oil
• 5 tablespoons cornstarch
• 2 teaspoons coconut oil
• 7 ounces bok choy, chopped (200 g)

For garnish:

• 2 teaspoons sesame seeds
• 2 tablespoons green onions, sliced

Instructions

1. Bring approximately 720 ml (3 cups) water to a boil.
2. In a small bowl, whisk together the tamari, maple syrup, grated ginger, minced garlic, sesame oil, water, and cornstarch until smooth. Set aside.
3. Drain the tofu and cut it into bite-size cubes.
4. Place the tofu in a colander and carefully pour the boiling water over it.
5. Allow the tofu to drain, then pat it thoroughly dry with paper towels or a clean kitchen towel.
6. Transfer the tofu to a large zip-top bag or lidded container.
7. Add the tamari, rice vinegar, and sesame oil. Seal and gently shake until the tofu is evenly coated.
8. Add the cornstarch 1 tablespoon at a time, gently shaking after each addition until the tofu is evenly coated.
9. Heat the coconut oil in a large skillet or wok over medium to medium-high heat.
10. Add the tofu in a single layer and cook for approximately 5–7 minutes, turning occasionally, until golden and crisp on several sides.
11. Transfer the cooked tofu to a plate and set aside.
12. Add the chopped bok choy to the same skillet and stir-fry for 2–3 minutes, or until wilted and tender-crisp.
13. Stir the prepared sauce again to redistribute the cornstarch.
14. Pour the sauce into the skillet and return the tofu.
15. Toss to coat and cook for an additional 1–2 minutes, or until the sauce has thickened.
16. Divide the stir-fry between two bowls.
17. Garnish with sesame seeds and sliced green onions and serve immediately.
    

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 620kcal

% Daily Value *

Total Fat 27g42%

Sodium 2300mg96%

Total Carbohydrate 72g24%

Dietary Fiber 6g24%

Sugars 31g

Protein 24g48%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated Glycemic Index: ~42
Estimated Glycemic Load per Serving: ~18

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