This Tofu Bok Choy Stir-Fry is flavorful, easy, and delicious. Packed with plant protein from tofu, perfectly tender chopped Bok choy, sliced carrots, bell peppers and lots of Asian-inspired flavors, this stir-fry comes together in just 15 minutes and is the perfect weeknight dinner over rice, fluffy quinoa, rice noodles, or simply on its own.

Tofu Bok choy stir fry in a skillet with a wooden spoon. There are bowls with ingredients next to the skillet.

While I eat all things, I often opt to make a good vegetarian recipe to make sure my family is extra full of plant goodness!

This easy Tofu Bok Choy Stir-Fry is the perfect weeknight dinner. Full of plant protein from perfectly cooked tofu, loaded with a pound of tender Bok choy, and loaded with carrots and red bell pepper. Thanks to Asian inspired flavors from soy sauce, hoisin sauce, sesame oil, ginger, chili sauce, and rice wine, this simple vegetarian dinner is hopping in the flavor department! Naturally vegan, egg-free, dairy-free, and easily gluten free with a few modifications, this delicious stir-fry is done in just 15 minutes.

Ingredients for for tofu Bok choy stir fry spread out on a table in small bowls before being cut and cooked.

How to make this stir-fry: step-by-step visual guide

A block of tofu in a bowl with paper towels.
Remove the tofu from the package.
A hand pressing a block of tofu with paper towels.
Press most of the excess liquid out of the tofu in a few layers of paper towel or in a clean kitchen towel. Cut the tofu into 1-inch cubes. Set aside while you make the sauce.
Sauce for tofu Bok choy stir fry in a small glass bowl before being mixed together.
To make the sauce, combine the soy sauce, hoisin sauce, vinegar, honey, sesame oil, ginger, garlic, and chili sauce in a bowl.
Sauce for tofu Bok choy stir fry in a small glass bowl being whisked together with a whisk.
Whisk together and then set aside.
Cooked cubes of tofu on a plate
Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-high heat. Once the oil is hot, add the tofu in one layer and cook until golden brown on both sides. Remove the browned tofu to a plate.
Strips of carrots, chopped Bok choy, sliced bell pepper and green onions in a skillet.
Turn the heat down to medium then add the remaining tablespoon of oil to the pan. Add the white and light green parts of the scallions, pepper, carrot, and stems (white/light green part) of the Bok choy (leaving the leaves to add later). Cook the vegetables, stirring often, until tender, 2 to 3 minutes.
All the veggies for tofu bok choy stir fry in a skillet .
Add the boy choy tops to the skillet and cook until wilted, about 1 minute.
Tofu and Bok choy stir fry in a skillet with the sauce drizzled over the top.
Add the tofu back to the pan then pour the sauce over the top.
Finished tofu Bok choy stir fry in a skillet
Stir and cook for another minute to coat everything in the sauce.
Tofu Bok choy stir fry in a skillet and topped with sesame seeds and sliced green onions.
Turn off the heat then garnish the stir fry with the scallion greens and sesame seeds.

What is hoisin sauce + where to find it

Hoisin sauce is a thick, aromatic sauce made out of soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.

It can typically be found in most grocery stores in the Asian food aisle or at Asian specialty markets.

If you don’t have hoisin sauce, the stir fry will still be delicious. The hoisin sauce just gives it a little more depth of flavor.

Want to find out the BEST way to cut bell peppers? Head over to my How To Cut a Bell Pepper…to minimize waste! post!

How to enjoy this Tofu Bok Choy Stir-Fry

This recipe is a delight to eat all on its own, but you can enjoy it over cooked white or brown rice, cooked rice noodles, or cooked quinoa.

Tips

I use a microplane to grate the ginger and garlic into the sauce. Also, you can often find frozen grated ginger and garlic or ginger/garlic paste at the grocery store.

Don’t skip on pressing your tofu.

Tofu Bok choy stir fry in a skillet with a wooden spoon. There are bowls with ingredients next to the skillet.

Suggested Adaptations

  • Don’t want to use tofu? You can replace it with a different protein of your choice such as shrimp or sliced chicken. Just make sure the protein is fully cooked before you remove it from the pan and cook the vegetables.
  • Up the veggies by adding snow peas or edamame.

Other vegetarian dinner recipes you will love

Did you love this Tofu Bok Choy Stir-Fry and now you’re hungry for more? 

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Tofu Bok choy stir fry in a bowl with brown rice and a fork. There are bowls with ingredients next to the bowl and a napkin on the table.
5 from 9 votes

15-Minute Tofu Bok Choy Stir-Fry

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Cuisine: Asian
Course: Main Course
This Tofu Bok Choy Stir-Fry is flavorful, easy, and delicious. Packed with plant protein from tofu, perfectly tender chopped Bok choy, sliced carrots, bell peppers and lots of Asian-inspired flavors, this stir-fry comes together in just 15 minutes and is the perfect weeknight dinner over rice, fluffy quinoa, rice noodles, or simply on its own.

Ingredients
 

  • 16 ounces extra firm tofu
  • ¼ cup low-sodium soy sauce , or tamari or coconut aminos for a gluten free option
  • 1 Tablespoon hoisin sauce*
  • 1 teaspoon rice wine vinegar
  • 1 Tablespoon honey, or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated or finely minced fresh ginger
  • 2 cloves garlic, grated or minced
  • 1 teaspoon Asian chili sauce, or sambal or siracha optional
  • 2 Tablespoon avocado oil, divided
  • 1 bunch scallions, trimmed and thinly sliced
  • 1 medium red bell pepper, thinly sliced
  • 1 large carrot, peeled and thinly sliced into strips
  • 1 pound Bok choy, ends trimmed then sliced across into ½-inch pieces
  • Sesame seeds, for garnish (optional)

Instructions
 

  • Remove the tofu from the package. Press most of the excess liquid out of the tofu in a few layers of paper towel or in a clean kitchen towel. Cut the tofu into 1-inch cubes.
  • To make the sauce, whisk together the soy sauce, hoisin sauce, vinegar, honey, sesame oil, ginger, garlic, and chili sauce.
  • Coat the bottom of a large skillet with 1 tablespoon of oil and place over medium-high heat. Once the oil is hot, add the tofu in one layer and cook until golden brown on both sides, about 4-5 minutes for each side. Remove the browned tofu to a plate.
  • Turn the heat down to medium then add the remaining tablespoon of oil to the pan. Add the white and light green parts of the scallions, pepper, carrot, and stems (white/light green part) of the Bok choy (leaving the leaves to add later). Cook the vegetables, stirring often, until tender, 2 to 3 minutes.
  • Add the Bok choy tops to the skillet and cook until wilted, about 1 minute.
  • Add the tofu back to the pan then pour the sauce over the top. Stir and cook for another minute to coat everything in the sauce.Turn off the heat then garnish the stir fry with the scallion greens and sesame seeds.

Notes

*If you don’t have hoisin sauce, the stir fry will still be delicious. The hoisin sauce just gives it a little more depth of flavor.
 
Serve the stir fry over cooked white or brown rice or cooked rice noodles.
 
I use a microplane to grate the ginger and garlic into the sauce. Also, you can often find frozen grated ginger and garlic or ginger/garlic paste at the grocery store.
 
Don’t want to use tofu? You can replace it with a different protein of your choice such as shrimp or sliced chicken. Just make sure the protein is fully cooked before you remove it from the pan and cook the vegetables.
Calories: 203kcal, Carbohydrates: 17g, Protein: 12g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 6g, Cholesterol: 0.1mg, Sodium: 816mg, Potassium: 674mg, Fiber: 3g, Sugar: 10g, Vitamin A: 9074IU, Vitamin C: 92mg, Calcium: 176mg, Iron: 3mg