Bok Choy Tofu Stir Fry

Ready in just 30 minutes, this easy vegan dinner is packed with veggies and plant-based protein. Enjoy this bok choy tofu stir fry with rice, noodles, or a side of roasted vegetables.

Kirsten Nunez, MS

By Kirsten Nunez, MS

1 Rating

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Bok Choy Tofu Stir Fry on a white speckled plate with chopsticks
Photo: Kirsten Nunez

If you’re looking for a quick and flavorful dinner, make this bok choy tofu stir fry. It’s 100% vegan and takes just 30 minutes to make.

With ingredients like bok choy, red bell pepper, and shiitake mushrooms, this recipe is teeming with veggies. You can also add other vegetables like sliced carrots or chopped broccoli.

The tofu is also briefly marinated in a mixture of soy sauce, sesame oil, and rice vinegar. Once coated in cornstarch and fried to perfection, the tofu transforms into a delicious meat substitute that’s lightly crispy and extremely satisfying.

To make this vegan stir fry recipe a full meal, enjoy it with rice or noodles. You can also serve it with chopped fresh scallions and a side of Roasted Sugar Snap Peas.

Key Ingredients

Bok Choy Tofu Stir Fry ingredients
Photo: Kirsten Nunez
  • Bok choy. You can use baby or large bok choy for this recipe. Learn more about how to cook bok choy.
  • Crispy tofu. This recipe features marinated crispy tofu, which offers texture and protein.
  • Soy sauce. The tofu marinade and stir-fry sauce both call for this ingredient. To make this recipe gluten-free, use tamari.

How to Make Bok Choy Tofu Stir-Fry

This bok choy tofu stir-fry comes together in about 30 minutes. It’s also packed with veggies like mushrooms and bell peppers, but feel free to add your favorite produce. Here’s how to make it:

1. In a shallow bowl, combine the tofu marinade ingredients.

tofu marinade ingredients in a white bowl
Photo: Kirsten Nunez

2. Toss the cubes of tofu in the marinade.

toss tofu cubes into marinade
Photo: Kirsten Nunez

3. Sprinkle the cornstarch onto a plate. Using a slotted spoon or tongs, transfer the tofu onto the plate and toss until coated.

toss marinated tofu cubes in cornstarch
Photo: Kirsten Nunez

4. Warm 1 tablespoon oil in a large skillet. Add the tofu and cook until crispy, about 1 minute on each side.

Once cooked, place the tofu on a plate lined with a paper towel. Set aside.

fry tofu until it's crispy in a skillet
Photo: Kirsten Nunez

5. To the pan, warm 2 tablespoons oil. Add the bell pepper, shiitake mushrooms, and sliced bok choy stems. Cook for 5 minutes or until tender. Add the garlic and cook for about 30 seconds.

stir fry vegetables in a skillet
Photo: Kirsten Nunez

6. Add the bok choy leaves and cook until wilted, about 3 minutes.

add in bok choy to stir fried vegetables
Photo: Kirsten Nunez

7. While the bok choy leaves are cooking, combine the cornstarch and 3 tablespoons cold water. Stir well.

corn starch combined with water in a glass bowl
Photo: Kirsten Nunez

8. To the pan, add the cornstarch mixture, soy sauce, and sesame oil. Stir well, then add the tofu and heat until warmed through, about 1 minute.

corn starch mixture added to skilled with tofu and vegetables
Photo: Kirsten Nunez

9. Serve with rice, noodles, or on its own. Top with chopped scallions and sesame seeds, and enjoy warm.

stir fried Bok Choy with tofu served with white rice
Photo: Kirsten Nunez

Recipe Tips, Variations, and Substitutions

  • Use other vegetables. Try adding other veggies like diced carrots, chopped broccoli, or sliced zucchini.
  • Add more leafy greens. For more nutrition and flavor, add a handful of spinach or extra bok choy leaves.
  • Use tamari. Make this recipe gluten-free by using tamari instead of soy sauce.
  • Top with nuts. For a tasty crunch, add chopped peanuts or cashews just before serving.
  • Add ginger. Enhance the overall flavor by adding minced fresh ginger.
  • Top with seaweed flakes. Sprinkle the finished dish with seaweed flakes for a fishy flavor.
Close up of Bok Choy Tofu Stir Fry on a plate
Photo: Kirsten Nunez

Can I store leftovers?

Yes. Refrigerate leftovers in a sealed air-tight container for up to 3 days.

Can I freeze it?

You can freeze this stir-fry, but the texture of the tofu and veggies will likely become less desirable. For best results, eat it immediately or store it in the refrigerator.

Serving Suggestions

Bok Choy Tofu Stir Fry

Bok Choy Tofu Stir Fry

Ready in just 30 minutes, this easy vegan dinner is packed with veggies and plant-based protein. Enjoy this bok choy tofu stir fry with rice, noodles, or a side of roasted vegetables.
Click stars below to rate, or leave a full review in the comments
1 Rating
Print Rate it Now Pin Recipe
Course: Dinner
Cuisine: Asian
Diet: Vegan
Keyword: Bok Choy Stir Fry, Bok Choy Tofu Stir Fry
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 147kcal
Author: Kirsten Nunez, MS

Ingredients

Crispy Tofu

  • 14 ounces extra-firm tofu pressed and cubed
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 3 tablespoons low-sodium soy sauce or tamari
  • 1/4 teaspoon chili flakes optional
  • 1/2 teaspoon ground black pepper
  • 6 tablespoons cornstarch
  • 3 tablespoons cold water

Bok Choy Tofu Stir Fry

  • 1 bell pepper deseeded and diced
  • 4 ounces shiitake mushrooms sliced
  • 3 1/2 cups bok choy baby or large, sliced
  • 2 cloves garlic minced
  • Scallions chopped, for serving
  • Sesame seeds
  • Oil

Instructions

Crispy Tofu

  • In a shallow bowl, combine the marinade ingredients.
  • Toss the cubes of tofu in the marinade.
  • Sprinkle the cornstarch onto a plate. Using a slotted spoon or tongs, transfer the tofu onto the plate and toss until coated.
  • Warm 1 tablespoon oil in a large skillet. Add the tofu and cook until crispy, about 1 minute on each side. Once cooked, place the tofu on a plate lined with a paper towel. Set aside.

Bok Choy Tofu Stir Fry

  • To the pan, warm 2 tablespoons oil. Add the bell pepper, shiitake mushrooms, and sliced bok choy stems. Cook for 5 minutes or until tender. Add the garlic and cook for about 30 seconds.
  • Add the bok choy leaves and cook until wilted, about 3 minutes.
  • While the bok choy leaves are cooking, combine the cornstarch and 3 tablespoons cold water. Stir well.
  • To the pan, add the cornstarch mixture, soy sauce, and sesame oil. Stir well, then add the tofu and heat until warmed through, about 1 minute.
  • Serve with rice, noodles, or on its own. Top with chopped scallions and sesame seeds, and enjoy warm.

Notes

  • You can serve this recipe as a side dish or entrée. Depending on how it’s served, it will yield 2 to 4 portions.
  • Try adding other veggies like diced carrots, chopped broccoli, or sliced zucchini.
  • For more nutrition and flavor, add a handful of spinach or extra bok choy leaves.
  • Make this recipe gluten-free by using tamari instead of soy sauce.
  • Refrigerate leftovers in a sealed air-tight container and within 3 days.

Recommended Tools & Products

Fry Pan

Nutrition

Calories: 147kcal | Carbohydrates: 20g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 510mg | Potassium: 490mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3707IU | Vitamin C: 66mg | Calcium: 104mg | Iron: 2mg
Tried this recipe?Mention @CleanGreenSimple or tag #CleanGreenSimple!

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2 thoughts on “Bok Choy Tofu Stir Fry”

  1. It would be helpful if you included in the stir fry ingredients the soy sauce and sesame oil and the measurements. Same with the corn starch. I didn’t realize until I started cooking the veggies there was no info on that so I took a guess. Otherwise, great recipe!

    Reply