Stir-Fried Tofu and Bok Choy - Yoga Journal

Stir-Fried Tofu and Bok Choy

  • servingServings


  • 1 lb. firm or extra-firm tofu, drained
  • 1 Tbs. vegetable oil
  • 1 bunch bok choy with leaves, sliced crosswise and rinsed
  • 3 to 4 scallions (or other green spring onion such as ramps or Egyptian onion), thinly sliced
  • 3 cloves garlic, minced
  • 3 Tbs. bottled stir-fry sauce or to taste
  • Crushed red pepper flakes (optional)
  • Coarsely chopped peanuts (optional)


  1. Cut tofu into 1/2-inch-thick slices. Blot well between several layers of paper towels, then cut into 1-inch dice.
  2. In wok or wide skillet, heat oil over medium-high heat. Add tofu and stir-fry until golden on both sides, about 5 minutes.
  3. Add bok choy, scallions, garlic, stir-fry sauce and 2 tablespoons water. Stir-fry until bok choy is wilted, 3 to 4 minutes. Stir in crushed red pepper flakes and peanuts if using, and serve right away.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 199
  • Carbohydrate Content: 6 g
  • Fat Content: 13 g
  • Fiber Content: 1 g
  • Protein Content: 18 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 44 mg