Easy Bok Choy Stir-Fry with Tofu

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This tofu bok choy stir-fry is a quick and easy weeknight meal that’s healthy, gluten-free, vegan and super flavorful. 

What’s for dinner? This pesky little question seems to get asked a lot around here. I also remember asking my mom this very same question almost every day growing up… oh gosh, that must have been annoying. Actually, I know it was annoying because most days her answer was “food.” I love my momma.

So yeah, the what’s for dinner question is a popular one. And rightfully so, I think dinner has always been the hardest meal for me to plan ahead for. We’re usually busy in the evenings and I never know what we’ll be in the mood for. Plus, I’m usually starving by the time dinner rolls around. Knowing our busy schedule and my ravenous tendencies, I like to plan ahead a little. This week that meant making a big batch of quinoa on Sunday night and buying ingredients for a few easy (and healthy) recipes I could whip up and have on the table in a matter of minutes.

This tofu bok choy stir-fry is one of those quick and easy recipes.

Bok choy stir-fry with tofu served over a bed of quinoa.

What is Bok Choy?

Also called pak choi or pok choi, bok choy is a type of Chinese cabbage. You can find this cabbage at most local grocery stores and they usually have regular bok choy and baby bok choy, which is smaller and more tender.

How to Stir-Fry Bok Choy

Stir-frying is a common way to prepare bok choy and so easy. You can simply chop up your bok choy, add a little oil to a skillet or wok and stir-fry until bok choy is tender and bright green. Of course you can season it however you like, but I love using a little tamari or coconut aminos to stick the Asian theme.

For this tofu and bok choy stir-fry we’re stir-frying the tofu and bok choy together with garlic, tamari, maple syrup, Sambal Oelek, scallion and ginger.

You got your protein, you got your greens, add a little spice and you’re good to go! Oh and quinoa… don’t forget the quinoa (or rice)!

Bok choy stir-fry with tofu served over a bed of quinoa.

Love this recipe? Try these other tofu recipes too!

Tofu Bok Choy Stir-Fry

5 from 2 votes
This tofu bok choy stir-fry is a quick and easy weeknight meal that's healthy, gluten-free, vegan and super flavorful.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3

Ingredients

  • 1 lb. of super-firm tofu, drained and pressed
  • 1 Tablespoon coconut oil
  • 1 clove of garlic, minced
  • 3 heads of baby bok choy, chopped into bite-size pieces
  • 5-6 Tablespoons low-sodium vegetable broth
  • 2 teaspoons maple syrup
  • 2 teaspoons Braggs liquid aminos or low-sodium tamari
  • 1-2 teaspoons Sambal Oelek, or similar chili sauce
  • 1 green onion/scallion, chopped
  • ½ – 1 teaspoon fresh ginger, grated
  • rice or quinoa, for serving

Instructions
 

  • Pat pressed tofu dry with paper towels, and cut into small bite-size pieces, about ½ inch thick.
  • Heat coconut oil on medium in a large skillet. Add tofu and stir-fry until lightly colored. About 5-6 minutes.
  • Add garlic and bok choy to the skillet. Stir-fry for about 1-2 minutes, until the bok choy begins to wilt. The skillet will start to dry out a bit, when this happens, you’ll want to add the vegetable broth as well as all the remaining ingredients (maple syrup, liquid aminos, Sambal Oelek, scallion and ginger). Keep stir-frying the mixture until all ingredients are well coated and most of the liquid evaporates, about 5-6 minutes.
  • Serve over quinoa or brown rice. Enjoy!

Nutrition

Serving: 1/3 of recipe Calories: 258kcal Carbohydrates: 17g Protein: 22g Fat: 13g Saturated Fat: 6g Polyunsaturated Fat: 5g Monounsaturated Fat: 2g Sodium: 319mg Potassium: 465mg Fiber: 6g Sugar: 3g
Course: Lunch/Dinner
Cuisine: Asian
Keyword: bok choy stir-fry

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Recipe Rating




    11 comments
    1. bjemeyer
      November 30, 2015 AT 8:06 pm

      I LOVE this recipe so much! If I don’t have all the exact vegetables, I still cook the rest of it as is and just use what I have on hand. The sauce is delicious. My daughter is very picky and this is something she really likes. I cook this at least once a month. Thank you for the recipe!:)

      1. Brittany Mullins
        November 30, 2015 AT 10:30 pm

        Wow! That’s so awesome to hear. I love that your daughter enjoys it as well. Thanks for coming back to leave such a nice comment. You made my night.

    2. Audrey @ In Shape Cupcake
      September 11, 2013 AT 11:14 pm

      Ooh, tasty. Need to try this one

    3. Rebecca @ To Bloom Happiness
      September 11, 2013 AT 9:49 pm

      5 stars
      The dish is so simple yet it looks delicious! I could go for that right now at this late hour! I love cooking with bok choy because of the water content and the crunchiness it has!

    4. Sara @ sarasmiles
      September 11, 2013 AT 7:42 pm

      My go-to is always the same: baked salmon with a sweet potato and roasted green (usually broccoli or brussels sprouts…sometimes sauteed spinach). Even quicker if you cook the sw potato ahead of time. I could have that every night!

    5. Becky @ Olives n Wine
      September 11, 2013 AT 6:16 pm

      Hahaha – I’m laughing at your mom’s response: “food.” I’m all about tofu and quinoa and I just cooked with bok choy for the first time a few weeks ago so this dish sounds awesome to me 🙂

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