This Bok Choy Tofu Stir Fry is a simple, veggie forward meal with tender greens and crispy tofu coated in a savory sauce. It's quick enough for a weeknight and full of flavor.
I have always loved meals that bring together fresh greens and a good crisp tofu, and this one fits that style perfectly. If you enjoy my crispy Sweet Chili Tofu Salad, you'll appreciate the balance of flavors in this dish.
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Why You'll Love Bok Choy Tofu Stir Fry
Crispy texture: the tofu gets pan-fried until golden, giving the dish great bite.
Balanced flavor: a mix of salty, sweet, and mild spice makes every forkful satisfying.
Veggie forward: fresh baby bok choy adds color and a tender crunch.
Key Ingredients for Tofu Stir Fry
See the recipe card below for a full list of ingredients and instructions.
- Extra firm tofu: holds its shape well and becomes crisp when pan fried.
- Baby bok choy: mild, tender greens that cook quickly and pair well with tofu.
- Garlic and ginger: bring a bright aromatic flavor to the finished dish
- Soy sauce and Oyster sauce: create a savory base for the sauce.
- Red pepper flakes: adds gentle heat that comple,ents the sweet notes.
- Vegetable broth: helps the sauce come together with just the right consistency.
Ingredient Substitutions
- Tamari instead of soy sauce for a gluten-free option.
- Hoisin sauce instead of oyster sauce for a sweeter, deeper flavor (and for a complete vegetarian option).
- Maple s yrup instead of brown sugar for a natural sweetener.
Variations on Bok Choy Tofu Stir Fry
- Add sliced mushrooms to bring a richer, earthy flavor.
- Toss in rice noodles to turn it into a hearty stir fry bowl.
- Stir in crushed peanuts for extra crunch and nuttiness.
Tips for the Best Tofu Stir Fry
- Press the tofu well so it crisps up easily in the pan.
- Cook the white parts of the bok choy first, they need a little extra time.
- Let the sauce simmer until slightly thickened before adding the tofu for better coating.
How to Store and Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth to loosen the sauce.
Serve With...
This bok cho tofu stir fry pairs well with simple sides like Garlic Scallion Noodles, or you can spoon it over cooked rice or Cauliflower Fried Rice for a fast dinner.
More Easy Vegetarian Recipes You'll Love
If you love tofu recipes, you may also like my Pan-fried Tofu with Dark Sweet Soy Sauce and General Tso's Tofu. You may also enjoy Vegan Cheese Spread and Vegan Steak Fajitas recipe.
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Spicy Baby Bok Choy Stir-Fry
Equipment
- Tofu press (or weighted plate method)
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Ingredients
- 1 pound extra firm tofu , pressed and cut into triangles
- cooking spray
- 1 pound baby bok choy , chopped and white part separated from leafy part
- 2 cloves garlic , minced
- ½ tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- ¼ cup vegetable broth
- 1 tablespoon brown sugar
- ½ teaspoon red pepper flakes
- 1 teaspoon fresh grated ginger
- 1 teaspoon cornstarch
Instructions
- In a large skillet sprayed with cooking spray, fry tofu triangles until crispy over medium high heat, turning pieces onto all sides to crisp up. This might be a little time consuming, but very worth it! Remove tofu from pan and set aside.
- While tofu is dry frying, chop baby bok choy into bite sized pieces, separating the white bottoms from the green tops. You will cook the white bottoms before cooking the leafy green.
- Make sauce mixture by mixing vegetable broth, oyster sauce, soy sauce, brown sugar, red pepper and cornstarch. Set aside.
- Place sesame oil in hot skillet along with garlic. Sizzle about 30 seconds then place the white part of bok choy in pan with garlic. Stir fry about 2 minutes. Add the leafy part of bok choy to pan and stir fry another minute. Transfer bok choy to a bowl and set aside.
- Pour sauce mixture into hot skillet and bring to a boil. Reduce heat and simmer sauce until it begins to thicken. Add crispy tofu to sauce in hot skillet and toss to coat. Return bok choy mixture to skillet and toss with tofu and sauce.
- Arrange stir-fried bok choy and tofu mixture on platter and squeeze juice of 1 lime over top of mixture before serving.
yung@foodyoo.com says
It seems like a typical stir fry dish. I like it with tofu. Tofu stir fry with scallion is yummy, maybe can try to add some. And I like to add some rice wine too when stirs fry vegetables. Then serve it with rice. Wow…it is so delicious. 🙂
Jeff @ Cheeseburger says
This is an excellent twist to the original recipe. I love that you have made it into a main dish.
Justin says
This looks delicious! I've never had tofu but maybe someday I can break out of my ways and give it a try. There's nothing too scary about it right? 🙂
Moviegirl03 says
I've been looking for more tofu dishes to try. This looks great. We've never tried Bok Choy either, so it'd be a great dish for trying something new. Great choice for SRC!
TeaLady says
This looks really good! (Well, without the tofu)
honeyb says
Why do I have a feeling Grumpy doesn't eat tofu? 😉 That looks good enough to try. I've only tried tofu a few times.
Funny you called it "snooping" around your SRC blog. That's how I always feel, like I'm snooping. 😉
Shelby says
But Grumpy DOES eat tofu. 🙂 Gotcha 🙂 He prefers it crispy and only likes certain sauces, but the one tofu dish he can eat the "crap" out of that isn't cirspy tofu (his words) is the Red & White Cauliflower Bake that I have posted on my blog here.
Jersey Girl Cooks says
Love this colorful dish. Great recipe choice!
Cooking Rookie says
Such a nice and simple recipe! Great choice for SRC!
Elizabeth@ Food Ramblings says
what a great recipe- yay for src 🙂
Lesa @ Edesias Notebook says
What a beautiful dish, Shelby! A great healthy meal. I haven't cooked with bok choy before; I don't know what I'm waiting for!
Lisa~~ says
Love bok choy and the flavors you used sound amazing!
If you haven't already, I'd love for you to check out my SRC entry Loaded Potato Soup.
Lisa~~
Camilla Mann says
That looks delicious - and fast! I will have to give it a try soon. Nice SRC pick.
AmandaE says
I'm a huge fan of bok choy and tofu - in fact that is what I had for lunch today 🙂 Needless to say I think this was the PERFECT SRC pick!