Can I use spinach instead of bok choy?

Yes. Add spinach at the end because it wilts much faster than bok choy stems.

Is garlic bok choy tofu vegan?

It can be vegan if you use vegetarian mushroom oyster sauce or replace oyster sauce with soy sauce and a little hoisin.

How do I keep tofu from sticking?

Pat it dry, use a hot nonstick or well-seasoned pan, and let each side brown before turning.

Back to recipe app

Garlic Bok Choy Tofu Stir-Fry

By Chinese Food at Home

A vegetarian-friendly tofu and bok choy stir-fry with garlic, ginger, soy sauce, and a light glossy sauce for rice.

3 servings
29 minutes
Easy
None heat

Garlic bok choy tofu stir-fry adds a vegetable-forward dinner to the recipe set. It is built for people who want Chinese-style food that is lighter than takeout but still filling enough over rice.

Bok choy may be labeled pak choi in some supermarkets, and it can be replaced with spinach, cabbage, broccoli, or other greens. Firm tofu browns in the skillet and turns the dish into a simple vegetarian protein bowl.

It gives the site a vegetable-forward dinner that still feels complete, with easy fallbacks for spinach, cabbage, or broccoli.

Before You Start

Set up first

Large skillet or wok, Paper towels, Small bowl

Key ingredients

tofu
bok choy
garlic
soy sauce
cornstarch
neutral oil

Beginner prep

Read all steps once before heating the pan, pot, or skillet. Chinese home cooking often moves quickly after the oil or broth is hot.
Measure sauces, chop aromatics, and place ingredients near the stove before you start cooking.
For stir-fries and skillet dishes, keep ingredients separated by cooking order so nothing overcooks while you look for the next item.
If serving with rice, start the rice first so the hot topping is ready at the same time.

Success check: The food should look glossy and hot, with vegetables still holding some texture instead of turning watery.

1. Press and cut the tofu 2. Separate bok choy stems and leaves 3. Brown the tofu first 4. Cook the bok choy stems 5. Wilt the leaves and add sauce 6. Serve while green and glossy

Ingredients

tofu: 400 g / 14 oz firm tofu.
bok choy: 450 g / 1 lb.
garlic: 3 cloves.
ginger: 1 tsp grated (optional).
soy sauce: 2 tbsp.
vegetarian mushroom oyster sauce or oyster sauce: 1 tbsp (optional).
cornstarch: 1 tbsp.
toasted sesame oil: 1 tsp (optional).
neutral oil: 1 tbsp.
rice: Cooked rice, to serve (optional).

Steps

Press and cut the tofu
Drain the tofu and pat it dry with towels. If it feels very wet, place it between towels and set a plate on top for 10 minutes. Cut into bite-size cubes, then toss gently with cornstarch until lightly coated.
Separate bok choy stems and leaves
Rinse the bok choy well, especially near the base where grit can hide. Cut the thicker stems away from the leafy tops. The stems need more time in the pan, while the leaves wilt very quickly.
Brown the tofu first
Heat oil in a large nonstick skillet over medium-high heat. Add tofu in one layer and let it sit until the bottom is golden before turning. Brown several sides, then move the tofu to a plate.
Cook the bok choy stems
Add the bok choy stems to the pan with garlic and ginger. Stir-fry for 1 to 2 minutes until the stems look brighter and begin to soften. If the garlic browns too fast, lower the heat slightly.
Wilt the leaves and add sauce
Add the leafy tops and toss until they just collapse. Return the tofu, then add soy sauce, mushroom oyster sauce if using, sesame oil, and a splash of water. Toss gently so the tofu does not break.
Serve while green and glossy
Stop cooking when the bok choy is tender but still bright green and the tofu is coated with sauce. Serve over rice if using. Avoid covering the pan after cooking, because trapped steam can dull the greens.

Western Grocery Notes

Baby bok choy, pak choi, and larger bok choy all work; separate stems and leaves for even cooking.
Firm or extra-firm tofu is easiest for beginners because it browns without breaking as easily.
Vegetarian mushroom oyster sauce gives the best meat-free savory depth.

Substitutions

Use spinach, napa cabbage, green cabbage, or broccoli instead of bok choy.
Use hoisin plus soy sauce if vegetarian mushroom oyster sauce is unavailable.
Use mushrooms instead of tofu if you want a vegetable-only side.

Ingredient Alternatives

Bok choy
Provides the green vegetable and crisp stems.

Alternatives: Pak choi, Baby bok choy, Spinach or green cabbage. Cook stems before leaves. Spinach cooks much faster and should be added at the end.
Firm tofu
Provides protein and absorbs the sauce.

Alternatives: Extra-firm tofu, Smoked tofu, Mushrooms. Pat tofu dry before browning. Smoked tofu is firmer and needs less cooking time.
Vegetarian mushroom oyster sauce
Adds savory depth without meat.

Alternatives: Regular oyster sauce, Hoisin plus soy sauce, Extra soy sauce with sugar. Use vegetarian mushroom oyster sauce for a meat-free dish with the most rounded flavor.

Cook Better Next Time

Dry tofu well before it touches the skillet so it browns instead of steaming.
Separate bok choy stems and leaves because stems need more time.
Toss gently after tofu returns to the pan so the cubes do not break.

FAQ

Can I use spinach instead of bok choy?: Yes. Add spinach at the end because it wilts much faster than bok choy stems.
Is garlic bok choy tofu vegan?: It can be vegan if you use vegetarian mushroom oyster sauce or replace oyster sauce with soy sauce and a little hoisin.
How do I keep tofu from sticking?: Pat it dry, use a hot nonstick or well-seasoned pan, and let each side brown before turning.

Related Recipes

Weeknight Mapo Tofu
A simplified mapo tofu with supermarket tofu, ground pork, garlic, ginger, chili bean paste, and rice.
Garlic Eggplant Stir-Fry
Tender eggplant pieces in a garlic soy sauce with ginger, green onion, and optional chili crisp.
Vegetable Lo Mein
A flexible vegetable lo mein with noodles, cabbage, carrots, mushrooms, bell pepper, garlic, ginger, and a simple soy sauce glaze.

Recipe Collections

Easy Weeknight Chinese Recipes
Fast Chinese home-cooking ideas for busy nights, built around supermarket ingredients and simple pantry sauces.
Beginner Chinese Recipes
Starter Chinese recipes for new home cooks, with clear substitutions and low-risk cooking methods.
Vegetarian Chinese Recipes
Choose Chinese vegetarian dinners, noodles, tofu and egg dishes, with clear notes for replacing chicken stock, oyster sauce and optional meat.
Chinese Tofu Recipes
Chinese-style tofu recipes for Western kitchens, including saucy rice bowls, crisp skillet tofu, vegetables, and practical meat-free substitutions.
Budget Chinese Recipes
Affordable Chinese home-cooking ideas built from rice, noodles, eggs, cabbage, mushrooms, and basic sauces.
High-Protein Chinese Dinners
Protein-focused Chinese dinner ideas using chicken, beef, tofu, eggs, pork, and practical meat-free alternatives.