Marinated Tofu and Bok Choy Stir-Fry


Finally, the air has started getting back its crispiness, the sun is still shy but not for long. It has been a cold and long winter this year and it still is in many parts. I am sure we all are ready for spring and sunny summer days. Trust me, it is just around the corner. We are almost done with January and in no time we all will be getting ready for beaches and grilling.


Well, with that being said, even-though it may be a little early but I am in my spring zone. I have officially said bye to my winter boots and cozy mittens. Colors and cottons are seducing me and hell yes I am all ready to give in.

Slow cooking is officially done as of now; it is all about quick, fast and fresh in my kitchen. Yes I am all ready to welcome beautiful spring. And as we all are getting ready to enjoy long summer days and fun family time, let me share today a delicious and healthy dish to bring a little spring on your table, “Marinated Tofu and Bok Choy Stir-Fry”


This is such an easy dish to make and tastes amazingly delicious. A perfect dinner idea when you are tired after a long day or just don’t want to spend long time in kitchen but still don’t want to compromise on flavors.  Marinating tofu adds lots of flavor and smokiness to the dish. I also use bok choy and sprout beans along with tofu; they add wonderful texture and crunch to the dish. We enjoy this with boiled rice but you want you can toss some boiled noodles and make it a complete fun meal or just enjoy it with some savory pancake. Feel free to add veggies of your choice if you like, this recipe makes a perfect base for Tofu Stir-Fry and can be totally customized as per ones liking.


So my friends hang on, winter is all ready to say Adios and Spring is all ready to sprung!

Marinated Tofu and Bok Choy Stir-Fry

Total Time: 35 minutes

Yield: Serves 2-3


  • 1 (14-ounce) extra firm tofu
  • ½ pound bok choy, sliced into quarters lengthwise.
  • 1 cup bean sprout, loosely packed
  • 1 teaspoon minced garlic
  • Salt and pepper for seasoning.
  • Lime wedges, for serving
  • 2 – 2-½ tablespoons vegetable oil
  • Marinade for Tofu-
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 3 tablespoons maple syrup
  • 1-tablespoon rice vinegar
  • 1-teaspoon sesame oil
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons water


  1. Lined a baking sheet with paper towel and place the tofu block on it; top the tofu block with more paper towels and place another baking sheet on top of it. Place canned goods or heavy skillet on top of the baking sheet to add weight to it. Let the tofu sit like this for 20-25 minutes to drain out all the excess soaking liquid.
  2. Place the drained tofu on a clean cutting board and cut it into ¾ inch to 1-inch cubes.
  3. Whisk together all the marinade ingredients in a clean non-reactive bowl; add tofu to the marinade and gently toss it so the tofu cubes get well coated with the marinade. Let the tofu marinate for 15-20 minutes.
  4. Heat 1 tablespoon of oil in a non-stick skillet/wok over high heat. Add tofu cubes (reserving the marinade) and cook until it gets golden brown on both sides, 1 to 2 minutes per side. Remove the tofu from the skillet and set aside.
  5. Add remaining oil to the skillet and heat it on high heat. Add the minced garlic and stir-fry for 30 seconds; add the bok choy and cook for 2-3 minutes stirring constantly.
  6. Now add the reserved marinade along with water and keep stir-frying bok choy for another 1-2 minutes or until all the liquid has dried out. Add bean sprouts and give everything a quick toss.
  7. Finally add the cooked tofu and give everything a good toss. Check for seasoning and add salt and pepper as needed.
  8. Serve hot.


You can adjust red pepper flakes as per your choice. Tofu can be marinated unto a day in advance. Keep it refrigerated.

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