Ginger-Garlic Tofu Stir-Fry with Bok Choy and Brown Rice

This Ginger-Garlic Tofu Stir-Fry is a weeknight hero: crispy, golden tofu cubes get tossed in a bold, sticky-sweet ginger-garlic glaze made with gluten-free tamari, then combined with tender-crisp bok choy and bright scallions. Served over fluffy steamed brown rice, it's a complete, satisfying dinner that comes together in about 35 minutes with minimal cleanup. Naturally gluten-free and easily adaptable, this recipe relies on gluten-free tamari instead of traditional soy sauce, so everyone can enjoy the deep umami flavor without the worry of hidden gluten. The combination of fresh ginger, garlic, and a touch of honey or maple syrup creates a glaze that clings beautifully to the crispy tofu, while the bok choy adds a fresh, slightly peppery crunch that balances the richness of the sauce. Whether you're cooking for a gluten-free household, managing celiac disease, or simply craving a fast, flavorful plant-based meal, this stir-fry delivers restaurant-quality taste at home. It's endlessly customizable, too: swap in your favorite gluten-free vegetables, adjust the spice level with extra chili flakes, or double the glaze for extra saucy leftovers.

Ingredients

• 14 ozextra-firm tofu, pressed and cubed
• 1.5 cupbrown rice, uncooked
• 3 cupwater, for cooking rice
• 2 tbspcornstarch, for crisping tofu, use certified gluten-free
• 3 tbspNeutral oil, divided, such as avocado or grapeseed oil
• 4 headsbaby bok choy, halved or quartered lengthwise
• 4 clovegarlic, minced
• 1.5 tbspfresh ginger, grated or minced
• 0.25 cupgluten-free tamari, certified gluten-free soy sauce substitute
• 1 tbsprice vinegar
• 2 tbsphoney, or maple syrup for vegan option
• 1 tsptoasted sesame oil
• 0.5 tspred pepper flakes, optional, to taste
• 4 stalkscallions, sliced, white and green parts separated
• 1 tbspsesame seeds, for garnish, optional
• 0.25 tspsalt, to taste

Method

No instructions listed.