Bok Choy Tofu Stir Fry Recipe

Bok Choy Tofu Stir Fry Recipe

I’ll show you how to make this bok choy tofu stir fry recipe in under 20 mins!

This stir-fried tofu with bok choy is delicious and perfect for dinner, lunch and meal prepping for the week! The stir-fry marinade is sweet and tangy which makes the tofu and bok choy taste even better the next day after it marinates (perfect for meal prep or leftovers!)

Recipe for Bok Choy Tofu Stir Fry

Recipe for Bok Choy Tofu Stir Fry

Say goodbye to takeout and say hello to this delicious bok choy tofu stir fry, using simple and healthy ingredients. This dish is perfect for meal prep as it makes 4 servings to enjoy throughout the week for a high-protein and vegetable-filled meal.

The savoury and sweet sauce in this bok choy stir fry brings it all together and pairing it with white rice makes it a meal you won’t get bored of eating throughout the week.

The combination of the tender bok choy with the crispy tofu creates a delightful contrast in this dish that makes it irresistible.

Stir-fry with bok choy & tofu
Stir-fry with bok choy & tofu

Ingredients

  • Baby Bok Choy
  • Tofu
  • Soy Sauce
  • Sesame Oil
  • Cornstarch
  • Cooking Oil
  • Garlic
  • Ginger
  • Onion
  • Maple Syrup
  • Rice vinegar (or Apple Cider Vinegar)

You can customize this stir-fry as you wish with whatever vegetables you have at home!


The recipe is vegan, nut-free and can be made gluten-free!

How To Make Bok Choy Tofu Stir Fry (Vegan)

How To Make Bok Choy Tofu Stir Fry (Vegan)

First, prepare your tofu for your bok choy stir fry. Feel free to cook your rice unless you have leftover rice to use.

For this recipe, I cut tofu into bite-sized cubes and add them into a bowl, along with soy sauce and roasted sesame oil. Mix well and let it marinate for around 5 minutes while preparing the other ingredients. For better results, use frozen then thawed tofu as the marinade will be soaked up very easily.

While tofu is marinating, you can prepare and chop your bok choy. Prepare baby bok choy by washing and cutting the leaves as desired.

Mix together the sauce ingredients in a bowl and prepare everything else.

Once the tofu is marinated, sprinkle on some cornstarch and toss it to coat.

In a large non-stick wok or pan, add about 1 tbsp of oil and add the coated tofu pieces (try to separate them so they are not touching each other). Cook evenly on each side until golden brown, for around 5-8 minutes.

Set the tofu aside and in the same pan, add 1/2 tbsp of oil and cook onions, minced garlic and minced ginger for about a minute. Add in baby bok choy and sauté until just wilted.

Add the cooked tofu back in, along with the sauce. Mix well and let it cook together for a couple of minutes.

In the meantime, prepare a starch slurry by mixing together cornstarch with water (exact measurements in recipe card).

Turn the heat to low on the wok and slowly pour in your starch slurry while mixing. Mix until the liquid begins to thicken into a sauce.

Turn the heat off and top with green onion and sesame seeds. Serve on top of rice!

Bok Choy Tofu Stir Fry

Bok Choy Tofu Stir Fry

I'll show you how to make this Bok Choy Tofu Stir Fry recipe in under 20 mins! This stir-fried tofu with bok choy is delicious and perfect for dinner, lunch and meal prep!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Vegan
Keyword: bok choy, stir fry, tofu
Prep Time: 6 minutes
Cook Time: 12 minutes
Total Time: 18 minutes
Servings: 4
Calories: 373kcal

Equipment

  • 1 Wok large, non-stick
  • 1 Cutting Board & Knife
  • 1 Mixing Bowl

Ingredients

  • 5 Baby Bok Choy heads (around 500g) or 500g of bok choy
  • 1 block tofu extra firm tofu, cut into bite-sized cubes
  • 1 tbsp soy sauce
  • 1/2 tbsp roasted sesame oil
  • 2 tbsp cornstarch for coating the tofu
  • 1.5 tbsp Cooking oil divided up (see instructions)
  • 1 tbsp garlic minced, around 3-4 garlic cloves
  • 1/2 tbsp ginger minced
  • 1 onion small, sliced thinly
  • 1 tbsp cornstarch + 2 tbsp Water, cornstarch slurry
  • 2 green onion chopped, optional topping
  • 1 tbsp sesame seeds optional topping

Stir Fry Sauce

  • 1/4 cup soy sauce
  • 1 tbsp dark soy sauce optional, if not using, use another 1 tbsp of regular soy sauce)
  • 3 tbsp maple syrup or agave nectar
  • 2 tbsp rice vinegar or apple cider vinegar

Instructions

  • First, prepare your tofu for your bok choy stir fry. Feel free to cook your rice unless you have leftover rice to use.
  • For this recipe, I cut tofu into bite-sized cubes and add them into a bowl, along with soy sauce and roasted sesame oil. Mix well and let it marinate for around 5 minutes while preparing the other ingredients. For better results, use frozen then thawed tofu as the marinade will be soaked up very easily.
  • While tofu is marinating, you can prepare and chop your bok choy. Prepare baby bok choy by washing and cutting the leaves as desired.
  • Mix together the sauce ingredients in a bowl and prepare everything else.
  • Once the tofu is marinated, sprinkle on some cornstarch and toss it to coat.
  • In a large non-stick wok or pan, add about 1 tbsp of oil and add the coated tofu pieces (try to separate them so they are not touching each other). Cook evenly on each side until golden brown, for around 5-8 minutes.
  • Set the tofu aside and in the same pan, add 1/2 tbsp of oil and cook onions, minced garlic and minced ginger for about a minute. Add in baby bok choy and sauté until just wilted.
  • Add the cooked tofu back in, along with the sauce. Mix well and let it cook together for a couple of minutes.
  • In the meantime, prepare a starch slurry by mixing together cornstarch with water (exact measurements in recipe card).
  • Turn the heat to low on the wok and slowly pour in your starch slurry while mixing. Mix until the liquid begins to thicken into a sauce.
  • Turn the heat off and top with green onion and sesame seeds. Serve on top of rice!

Nutrition

Calories: 373kcal | Carbohydrates: 47g | Protein: 28g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Sodium: 2006mg | Potassium: 2782mg | Fiber: 12g | Sugar: 23g | Vitamin A: 46915IU | Vitamin C: 475mg | Calcium: 1258mg | Iron: 10mg

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