Need a quick, flavorful dinner that is both nutritious and satisfying? This easy bok choy tofu stir-fry comes together in 30 minutes and is packed with plant-based protein. It's great served over rice or noodles as a quick weeknight dinner.
Although delicious on its own, we love rounding it out with some vegan wontons and either Chinese spinach soup or tofu vegetable soup for a heartier meal.
Stir-fries are our go-to dish whenever we need dinner fast, and this bok choy tofu has been making a regular appearance on our table! I love how the juicy tofu contrasts with the crunchiness of bok choy, and everything comes together nicely with a soy oyster sauce.
Some of our other favorite quick stir-fries include hoisin tofu, green bean tofu stir-fry, and mushroom tofu stir-fry, which you won't want to miss out!
💚Why you will love bok choy tofu
- Is simple yet flavor-packed and delicious
- Low-effort and requires minimal prep, making it great for busy weeknights
- A delicious way to enjoy your greens
- Easy to customize with other veggies, protein, or seasonings
🥬What you will need
- Tofu - Use extra-firm or firm tofu that has been pressed, either with a tofu press or by stacking something heavy on top.
- Cornstarch - Absorb the excess moisture released from the tofu. This will help tofu crisp up better.
- Bok choy - I am using Shanghai bok choy. You can also use baby bok choy or 1 large head of regular bok choy.
- Using regular bok choy - Separate into individual stalks and cut into 1-inch pieces. Keep the stems and leafy tops in separate piles. Stems take longer to cook; add them to the pan first and cook for 1-2 minutes before adding the leaves.
- Oyster sauce - Use vegetarian oyster sauce (also known as vegetarian stir-fry sauce) to make this recipe vegan.
- Shaoxing wine - A common Chinese cooking wine. Can be substituted with dry sherry or rice wine. Omit to make this recipe alcohol-free.
See the recipe card for full information on ingredients and quantities.
✨Recipe substitutions and variation
Use another protein - Not a fan of tofu? Substitute it with tofu puffs, chunks of seitan chicken breast, or tempeh instead. Chicken or shrimp would also work.
Add more veggies - For more variety, you can add other vegetables, such as shredded carrots, shiitake mushrooms, baby corn, sliced bell peppers, or wood ear mushrooms.
For spice lovers - Add some chopped chili peppers, frying them with garlic and ginger. You could also add a generous pinch of chili flakes or a spoonful of sriracha to the stir-fry sauce.
Switch up the sauce - Feel free to use your preferred sauce, either store-bought or homemade. My vegan stir-fry sauce and spicy teriyaki sauce are some good choices.
Topping ideas - Top your tofu bok choy stir-fry with chopped green onion, chili flakes, sesame seeds, or other desired toppings.
🔪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.
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.
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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
- Other ways to cook tofu
- Baking - Spray some cooking oil on the coated tofu cubes, then bake them in an oven preheated to 200°C (400°F) for 20 minutes, or until golden.
- Do not overcook bok choy - They should be tender but still retain some crunch. Overcooking bok choy will turn soft and mushy.
- Use a large enough wok or skillet - To ensure even cooking. You can either use cast iron or non-stick.
🍚Serving suggestions
Tofu bok choy pairs beautifully with cooked rice, quinoa, or noodles. It is also delicious with cauliflower rice for a lower-carb option.
For a heartier meal, I suggest pairing it with vegetable mei fun or bami goreng (Indonesian stir-fry noodles).
We also love pairing it with sides such as my rice paper egg rolls, soy sauce green beans, or stir-fry bean sprouts.
❄️Storing leftover
Refrigerate leftover bok choy tofu for up to 4 days. Tofu will lose its crispiness, but it will still be delicious.
Reheat either in a skillet or microwave until hot, adding a splash of water to loosen the mixture if needed.
❔Commonly asked questions
If using Shanghai or baby bok choy, trim off the tough ends and slice them in half lengthwise. For bigger stalks, you can quarter them.
For larger regular bok choy, slice off the tough ends and separate the stalks. Slice them into 1-inch pieces, keeping stems and leaves in separate piles. The tougher stems will be cooked for 1-2 minutes first before adding the leafy parts.
After slicing bok choy, wash it thoroughly to remove debris and dirt. Drain well before use.
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 any other sweeteners
- ½ tablespoon shaoxing wine optional; omit to make it alcohol-free
For pan-fried tofu
- 1 14 oz block extra-firm tofu drained, pressed, and 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.
- 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
- Other ways to cook tofu
- Baking - Spray some cooking oil on the coated tofu cubes, then bake them in an oven preheated to 200°C (400°F) for 20 minutes, or until golden.
- Air fryer - Alternatively, cook them in the air fryer at 200°C (400°F) for 10-15 minutes.
- Do not overcook bok choy - They should be tender but still retain some crunch. Overcooking bok choy will turn soft and mushy.
- Storing leftover - Leftover bok choy tofu can be refrigerated for up to 4 days. Reheat in the microwave or skillet before serving.
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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! 😁