Ginger Baby Bok Choy Stir Fry with Spicy Tofu

Ginger Baby Bok Choy Stir Fry with Spicy Tofu

This time of the year, nobody wants to be stuck in the kitchen when we could be outside savoring precious hours of extra daylight. But alas, someone has to make dinner, and that someone is usually me.

This scrumptious stir fry has become one of my top solutions for getting a nutritious summertime dinner on the table in a hurry, because it’s easy, fresh, and delicious. With tender, power-packed baby bok choy, pineapple, and spicy tofu, it may just be my best veggie answer to “what’s for dinner?” all summer long. I actually made this recently three times in one week.

If you don’t use baby bok choy very much, you may not realize that it’s a member of the cabbage family. Once chopped, its stalks look a little like celery, and the leaves resemble collards. The leaves and the stalks can both be cooked, and one cup has just 9 calories.

Bok Choy is known for its mild, sweet flavor, and having been cultivated for over 5,000 years, it’s a staple in Asian cooking. It delivers plenty of fiber and loads of essential nutrients, including calcium, protein, and vitamins A, C, and K.

I think our palates change right along with the weather, naturally gravitating to lighter fare as it gets warm outside. This dish creates an irresistible fusion of flavors, with tangy fresh ginger and sweet bright citrus that is deeply satisfying and truly delicious.


1/2 cup leeks, trimmed, rinsed, and sliced (or 1/3 cup sweet onion, diced)
1 large carrot, cut into very thin julienne strips
1 tablespoon fresh ginger, minced
juice of one orange (approximately 1/2 cup)
2 tablespoons Bragg’s Liquid Aminos (or soy sauce)
1 tablespoon rice wine vinegar
1 1/2 pounds baby bok choy OR regular bok choy, trimmed, rinsed, and sliced thinly (using both the leaves and stalks)
Optional: 1/2 cup pineapple, chopped (or more, to taste)

* Spicy Tofu (see recipe below)


Heat a large wok or skillet with 1/4 cup of water. Sauté leeks and carrots for about 5 minutes, or until soft and tender.

Stir in the ginger, orange juice, Bragg’s, vinegar, and the bok choy greens and leaves. Bring to a boil. Reduce to simmer, and continue to cook until greens are wilted and bright green, about 2 to 4 minutes.

Add the pineapple (if using) and the Spicy Tofu on top of the bok choy mixture, and gently stir for one minute to heat through. Serve immediately over steamed brown rice.


1 package extra firm tofu, diced or crumbled
Bragg’s Liquid Aminos (or soy sauce)
Siracha Sauce (or extra hot habanero sauce)


Heat a large wok or skillet with 1/4 cup of water. Add tofu to the pan and brown slightly, stirring occasionally. Sprinkle to taste with Bragg’s Liquid Aminos and hot sauce. Continue to cook until browned well. Turn off heat and set aside.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

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