Spicy Stir Fried Tofu with Bok Choy

Why You’ll Love This Recipe

This recipe delivers crispy tofu coated in a spicy sauce paired with the freshness and crunch of bok choy. It’s packed with plant-based protein and fiber, easy to make, and full of flavor without being overly complicated. Plus, it’s gluten-free, vegan, and adaptable to your preferred spice level.

Ingredients

• 14 ounces firm or extra-firm tofu, pressed and cut into cubes

• 2 tablespoons vegetable oil, divided

• 3 cups baby bok choy, halved or quartered lengthwise

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, minced

• 2 tablespoons soy sauce or tamari

• 1 tablespoon sriracha or chili garlic sauce (adjust to taste)

• 1 tablespoon rice vinegar

• 1 teaspoon maple syrup or sugar

• 2 green onions, sliced

• Optional: toasted sesame seeds for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Press tofu for at least 15 minutes to remove excess moisture. Cut into cubes.

2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.

3. Add tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.

4. In the same skillet, add remaining oil. Sauté garlic and ginger for 1 minute until fragrant.

5. Add bok choy and stir-fry for 3-4 minutes until tender-crisp.

6. In a small bowl, whisk together soy sauce, sriracha, rice vinegar, and maple syrup.

7. Return tofu to the skillet and pour the sauce over everything.

8. Toss to coat evenly and cook for another 2 minutes.

9. Remove from heat, sprinkle with green onions and sesame seeds if desired.

10. Serve hot with steamed rice or noodles.

Servings and timing

This recipe serves 3-4 people. Preparation and cooking take about 30-35 minutes.

Variations

• Add sliced bell peppers, mushrooms, or snap peas for more veggies.

• Substitute sriracha with chili paste or fresh chili peppers for different heat.

• Toss with cooked noodles instead of serving with rice.

• Use tamari for gluten-free option.

• Garnish with crushed peanuts or cashews for extra crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through.

FAQs

Can I use silken tofu?

Firm or extra-firm tofu is best for stir-frying to achieve crispiness.

How do I prevent tofu from sticking?

Press tofu well, use enough oil, and avoid overcrowding the pan.

Can I make this recipe milder?

Reduce or omit sriracha and use mild soy sauce.

Is this dish vegan?

Yes, completely vegan.

Can I prepare tofu ahead?

Press and cube tofu ahead to save time.

What oil is best for stir-frying?

Vegetable, canola, or peanut oil work well.

Can I freeze leftovers?

Freezing is possible but may alter tofu texture.

How do I store leftovers?

In an airtight container in the fridge, consume within 3 days.

Can I add protein?

Tofu is protein-rich; add edamame or tempeh if desired.

What sides pair well?

Serve with steamed rice, quinoa, or noodles.

Conclusion

Spicy Stir Fried Tofu with Bok Choy is a delicious, healthy, and easy-to-make dish that delivers crispy tofu and fresh greens in a flavorful spicy sauce. Perfect for quick meals or meal prep, it’s a satisfying plant-based option that’s full of vibrant textures and tastes.

Spicy Stir Fried Tofu with Bok Choy

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Spicy Stir Fried Tofu with Bok Choy is a vibrant, healthy, and flavorful dish that combines crispy tofu with tender bok choy in a spicy, savory sauce. This quick stir-fry is perfect for a nutritious weeknight dinner or meal prep, offering a satisfying mix of textures and bold flavors.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15-20 minutes
• Total Time: 30-35 minutes
• Yield: 3-4 servings
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Asian
• Diet: Vegan

Ingredients

1. 14 ounces firm or extra-firm tofu, pressed and cut into cubes
2. 2 tablespoons vegetable oil, divided
3. 3 cups baby bok choy, halved or quartered lengthwise
4. 3 cloves garlic, minced
5. 1 tablespoon fresh ginger, minced
6. 2 tablespoons soy sauce or tamari
7. 1 tablespoon sriracha or chili garlic sauce (adjust to taste)
8. 1 tablespoon rice vinegar
9. 1 teaspoon maple syrup or sugar
10. 2 green onions, sliced
11. Optional: toasted sesame seeds for garnish

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Instructions

Press tofu for at least 15 minutes to remove excess moisture. Cut into cubes.

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat.
2. Add tofu cubes and cook until golden and crispy on all sides, about 8-10 minutes. Remove and set aside.
3. In the same skillet, add remaining oil. Sauté garlic and ginger for 1 minute until fragrant.
4. Add bok choy and stir-fry for 3-4 minutes until tender-crisp.
5. In a small bowl, whisk together soy sauce, sriracha, rice vinegar, and maple syrup.
6. Return tofu to the skillet and pour the sauce over everything.
7. Toss to coat evenly and cook for another 2 minutes.
8. Remove from heat, sprinkle with green onions and sesame seeds if desired.
9. Serve hot with steamed rice or noodles.

Notes

1. Add sliced bell peppers, mushrooms, or snap peas for more veggies.
2. Substitute sriracha with chili paste or fresh chili peppers for different heat.
3. Toss with cooked noodles instead of serving with rice.
4. Use tamari for gluten-free option.
5. Garnish with crushed peanuts or cashews for extra crunch.

Nutrition

• Serving Size: 1 cup
• Calories: 250
• Sugar: 3g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 3g
• Protein: 18g
• Cholesterol: 0mg