Asian Tofu Stir-Fry with Bok Choy and Rice Noodles

By · Reviewed by AislePrompt Editorial · ·

A light yet flavorful stir-fry featuring crispy tofu, tender bok choy, and chewy rice noodles in a savory soy-ginger sauce. This asian-inspired one pot (vegetarian, dairy-free) ready in about 40 minutes pairs block (14 oz) firm tofu, rice noodles, heads bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 15 min Cook: 25 min Serves 4 Asian cuisine 400 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 1 block tofu for 15 minutes, then dice into 1/2-inch cubes. Toss with 1 tbsp soy sauce and 1 tbsp cornstarch until evenly coated.
  2. Step 2: In a large pot, cook 8 oz rice noodles according to package instructions. Drain and set aside.
  3. Step 3: Heat 2 tbsp vegetable oil in a wok or large skillet over high heat. Add tofu and cook for 3-4 minutes until golden and crispy, then remove and set aside.
  4. Step 4: In the same pan, add 2 tbsp grated ginger and 3 minced garlic cloves. Sauté for 30 seconds until fragrant. Add 2 heads bok choy, cut into 1-inch pieces, and cook for 3-4 minutes until tender-crisp.
  5. Step 5: Return tofu to the pan. Whisk together 2 tbsp soy sauce, 1 tbsp honey, and 1 tbsp rice vinegar. Pour over the mixture and cook for 2-3 minutes until sauce thickens and coats the tofu.
  6. Step 6: Add cooked rice noodles and toss to combine. Sprinkle with 1 tbsp sesame seeds and serve immediately.

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Frequently asked questions

How long does Asian Tofu Stir-Fry with Bok Choy and Rice Noodles take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Asian Tofu Stir-Fry with Bok Choy and Rice Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep block (14 oz) firm tofu from drying out.

Can I substitute ingredients in Asian Tofu Stir-Fry with Bok Choy and Rice Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Asian Tofu Stir-Fry with Bok Choy and Rice Noodles for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Asian Tofu Stir-Fry with Bok Choy and Rice Noodles vegetarian?

Yes — this recipe is tagged vegetarian, dairy-free, low sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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