This delicious bok choy tofu stir-fry is ready in 30 minutes, making it great for weeknights when you want dinner ready quickly. Packed with protein, satisfying, and much healthier than takeout.
It is great served with rice or noodles, alongside Chinese side dishes such as vegan wontons, tofu egg rolls, or tofu vegetable soup.
I am a huge fan of stir-fries; in fact, they were one of the first dishes I learned to cook as a kid! Simple to prep, filling, and packed with colorful veggies; what's not to like?
This Chinese tofu bok choy stir-fry is the latest addition to our stir-fry collection. It is great served with rice, fried rice (like vegan egg fried rice or frozen vegetable fried rice), or noodles, including peanut rice noodles.
If you love flavor-packed vegetable stir-fries like this, check out my Chinese eggplant or teriyaki tofu stir-fry!
💚Why you will love bok choy tofu
- Satisfying, delicious, and flavor-packed
- A low-effort, 30-minute recipe that requires only pantry ingredients
- Versatile and goes well with a bunch of sides and mains, including oyster sauce noodles and Thai vegetable fried rice
- Healthy - packed with colorful veggies and protein-packed, crispy tofu!
🥬What you will need
- Bok choy - I am using the smaller Shanghai bok choy, but you can also use baby (dwarf) bok choy or regular large bok choy (see notes below on how to prep your vegetables).
- Cornstarch - We pre-coat tofu cubes in cornstarch to absorb excess moisture, helping tofu crisp up better.
- Oyster sauce - Both regular and vegetarian oyster sauce will work.
- Shaoxing wine - Chinese cooking wine that adds depth of flavor to stir-fry. Can be omitted to make this recipe alcohol-free.
See the recipe card for full information on ingredients and quantities.
💡Tip - Prepping your bok choy
Shanghai or dwarf bok choy - Slice them in half lengthwise. Bigger pieces can be cut into quarters. Rinse thoroughly, making sure there is no debris trapped between the leaves.
Large bok choy - Separate the bulbs into individual leaves, then trim away the tougher base. Cut them into 1-inch pieces.
I recommend separating the stems from the leaves. Cook the stems for a minute or so before adding in the tender leafy part.
✨Ingredients substitutions and customization
- Use another protein - You can replace tofu with diced chicken, tempeh, or seitan (like my Instant Pot seitan).
- Add other veggies - Feel free to use other veggies on hand in this stir-fry, including sliced carrots, mushrooms, baby corn, and bell peppers.
- Dial up the heat - Love spice? Add some chopped chilies and fry them with the ginger and garlic. Alternatively, add a spoonful of chili flakes or sriracha to the stir-fry sauce.
- Use pre-made sauce - Use your favorite sauce, be it store-bought or homemade (my vegan stir-fry sauce and spicy teriyaki sauce work great here).
🔪How to make bok choy tofu stir-fry
Step 1: In a small bowl, add all seasonings needed and mix well. Set aside for later use.
Step 2: Place the tofu in a container with cornstarch and salt. Close the container and toss until tofu cubes are well coated.
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Step 3: Heat a tablespoon of oil in a skillet or wok. Pan-fry tofu for 2-3 minutes on each side, or until most sides are golden. Set aside.
Step 4: Fry garlic and ginger until fragrant.
Step 5: Add bok choy to the pan and cook for a few minutes, until tender.
Step 6: Add fried tofu and stir-fry sauce to the bok choy, and fry until the ingredients are hot. Your bok choy tofu is ready to be served.
✔Helpful tips
- Baking/cooking tofu in air fryer - Spread tofu cubes in one layer and spray with oil. Either bake in an oven preheated to 200 °C/400 °F for 20-25 minutes or in the air fryer for 10-15 minutes, until golden brown.
- Careful not to overcook bok choy - They should be tender but still maintain some crunch. Cooking for too long might cause bok choy to turn sad and mushy.
- Use a large wok (or skillet) - So that ingredients are cooked evenly. Both non-stick and well-seasoned cast iron will work.
- Serving suggestions - Serve it with cooked rice or noodles of choice. It is also great with sides including rice paper egg rolls, garlic green beans, or vegan lettuce wraps.
❄️Storing leftovers
Storing - Leftover bok choy tofu stir-fry can be kept in an airtight container for 4 days. Tofu might not be as crispy, but it will still be delicious.
Freezing is not recommended; tofu will release water upon thawing, resulting in a soggy stir-fry.
Reheating - You can reheat in a skillet with a splash of water, or microwave at 30-second bursts until hot.
❔Commonly asked questions
Shanghai/baby bok choy - Slice them half lengthwise, or quarter for larger stalks. Rinse it thoroughly to ensure that any sediment between the leaves is removed.
Regular bok choy (Large bok choy) - Slice off tough ends, and separate stalks from the bulb. Slice into 1-inch pieces. Keep stems and leaves in separate piles, and rinse thoroughly.
Cook the tougher stems for 1-2 minutes first, before adding the tender leafy parts.
Stems of bok choy are perfectly edible. They have a delightful crisp texture and a hint of sweetness that contrasts beautifully with the tender leaves.
It is unnecessary to blanch bok choy before stir-frying. Bok choy is a tender vegetable that cooks quickly. Stir-frying it directly over high heat better retains its flavor and crisp texture.
📖 Recipe
Chinese Bok Choy Tofu Stir-fry
Equipment
- cast iron skillet or non-stick pan
Ingredients
For stir-fry sauce
- ½ tablespoon vegetarian oyster sauce or regular oyster sauce *
- 1 teaspoon soy sauce or tamari/shoyu (use gluten-free ones if needed)
- 1 teaspoon sesame oil
- ½ teaspoon coconut sugar or other types of sugar
- ½ tablespoon shaoxing wine optional; omit to make it alcohol-free
For pan-fried tofu
- 1 14 oz block extra-firm tofu or super firm tofu, cubed (400g/14oz)
- 1 tablespoon cornstarch or tapioca/potato starch
- ½ teaspoon salt
For stir fry
- 3 cloves garlic minced
- 1 teaspoon minced ginger
- 6 baby bok choy halved lengthwise (or 1 large regular bok choy)*
Instructions
- Chop off the tough ends, and slice them in half lengthwise. If your bok choy is bigger, you can quarter it instead (see notes for more info).
- In a bowl, combine together all seasonings needed to make the stir-fry sauce. Set aside for later use.
- Place tofu with cornstarch and salt in a container. Close the container and toss until tofu cubes are well coated.1 14 oz block extra-firm tofu , 1 tablespoon cornstarch , ½ teaspoon salt
- Heat a tablespoon of oil in a large cast-iron or non-stick skillet/wok over medium-high heat. Once heated, add the tofu cubes and spread them out, leaving gaps between each cube.
- Cook for 2-3 minutes, untouched, before turning them over. Repeat until most sides are golden brown. Remove from pan and set aside.
- Now, add another ½ tablespoon of oil into the same pan. Stir in ginger and garlic. Fry for a minute or so, or until they are fragrant.3 cloves garlic , 1 teaspoon minced ginger
- Add bok choy in and saute until tender, about 2-3 minutes.6 baby bok choy
- Next, add tofu back to the pan along with the stir-fry sauce. Toss and fry until ingredients are hot.
- Taste the dish, adding more seasonings as needed. Your bok choy tofu is ready to be served.
Notes
- Baking/cooking tofu in air fryer - Spread tofu cubes in one layer and spray with oil. Either bake in an oven preheated to 200 °C/400 °F for 20-25 minutes or in the air fryer for 10-15 minutes, until golden brown.
- Careful not to overcook bok choy - They should be tender but still maintain some crunch. Cooking for too long might cause bok choy to turn sad and mushy
- Storing leftovers - Keep it in an airtight container for 4 days. Reheat in the skillet or microwave before enjoying.
Save this recipe!
Email yourself a link to this page and come back later.
Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Kimberly says
Best bok choy and tofu recipe ever! It came out perfectly!
Meesha says
Really happy to hear that! 😁