Asian Sesame Noodles with Tofu, Bok Choy, and Ginger

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A healthy, nutty noodle dish with tofu, bok choy, and a sesame-ginger sauce. This asian-inspired pasta (vegetarian) ready in about 35 minutes pairs soba noodles, tofu, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 8 oz soba noodles
• 1 block tofu
• 2 cups bok choy
• 1 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp ginger

Instructions

1. Step 1: Bring a large pot of water (approximately 4 quarts) to a rolling boil over high heat, then add 1 tablespoon of salt to the water. Add the 8 oz soba noodles and cook for 4 minutes, stirring occasionally, until the noodles are al dente and slightly firm to the bite, then drain them in a colander and immediately rinse under cold running water for 1 minute to stop the cooking process and prevent the noodles from clumping together.
2. Step 2: Place the 1 block tofu (approximately 14 oz) on a clean kitchen towel or paper towels, then stack another towel on top and press it with a heavy object (such as a cast-iron skillet) for 15–20 minutes to remove excess moisture, resulting in a firm, moisture-free texture that will hold its shape during cooking.
3. Step 3: Wash the 2 cups bok choy thoroughly under cold water, trim the tough stems by slicing off the bottom 1 inch, then thinly julienne the stems and finely chop the leaves separately using a sharp knife. Set aside in separate bowls.
4. Step 4: Grate the 1 tablespoon of fresh ginger using a microplane or fine grater until you have a smooth, fragrant paste, then set it aside for later use in the pan.
5. Step 5: Heat 1 tablespoon of sesame oil in a large non-stick skillet or wok over medium-high heat (around 350°F) until the oil shimmers and releases a nutty aroma. Add the pressed tofu in a single layer, ensuring it is not overcrowded, and cook for 3–4 minutes on each side, flipping once, until the tofu is golden brown and crispy on the outside, with a slightly firm and tender interior.
6. Step 6: Reduce the heat to medium, add the julienned bok choy stems to the pan, and sauté for 2–3 minutes until they begin to soften and release their moisture. Add the chopped bok choy leaves and cook for another 2–3 minutes, stirring frequently, until the leaves are wilted and the stems are tender-crisp, with a vibrant green color and a slightly sweet aroma.
7. Step 7: Deglaze the pan by pouring in 2 tablespoons of soy sauce and 1 tablespoon of water, then use a wooden spoon to scrape up any browned bits from the bottom of the pan. Increase the heat to medium-high and simmer for 1–2 minutes until the liquid reduces slightly, creating a glossy, slightly thickened sauce that coats the tofu and vegetables.
8. Step 8: Add the cooked soba noodles to the pan, along with the grated ginger, and toss everything together for 2–3 minutes until the noodles are evenly coated in the sauce and the ginger is fragrant and fully incorporated. If the mixture seems dry, add 1–2 tablespoons of water or broth to achieve a moist, cohesive texture.
9. Step 9: Transfer the noodles to a serving dish, garnish with a drizzle of additional sesame oil, a sprinkle of toasted sesame seeds, and thinly sliced scallions, then serve immediately while the noodles are warm and the flavors are vibrant and well-blended.