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5 from 2 votes

Tofu Bok Choy Stir-Fry

This tofu bok choy stir-fry is a quick and easy weeknight meal that's healthy, gluten-free, vegan and super flavorful.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Lunch/Dinner
Cuisine: Asian
Keyword: bok choy stir-fry
Servings: 3
Calories: 258kcal


  • 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


  • 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!


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