Stir-Fried Bok Choy with Garlic and Tofu

Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.

Chinese · 30 min · Tofu · vegetarian, vegan, dairy-free, keto, low-carb

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Ingredients

• 7 oz Firm tofu
• 2 cups Bok choy
• 2 Garlic cloves
• 1 tbsp Vegetable oil
• 1 tbsp Low-sodium soy sauce (gluten-free)
• 1/2 tsp Sesame oil
• 1/4 tsp Red pepper flakes
• 1 Green onions

Method (tap to check — screen stays awake)

1. Drain the tofu and press to remove excess moisture, then cut into 1-inch cubes.
2. Wash and chop the bok choy into bite-sized pieces, separating stems and leaves if desired.
3. Minced garlic cloves finely.
4. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
5. Add tofu cubes and stir-fry until golden brown on all sides, about 5-7 minutes. Remove and set aside.
6. In the same wok, add remaining oil, then sauté garlic until fragrant, about 30 seconds.
7. Add bok choy stems first, stir-fry for 2 minutes, then add leaves, soy sauce, sesame oil, and red pepper flakes. Cook until bok choy is tender, about 3-4 minutes.
8. Return tofu to the wok, toss to combine, cook for another 2 minutes to heat through. Garnish with chopped green onions before serving.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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