Sesame-Ginger Tofu Noodles with Bok Choy
Quick-cooked rice noodles tossed with pan-seared tofu and crisp bok choy in a savory-sweet sesame-ginger sauce. This asian-inspired vegetarian (gluten-free) ready in about 32 minutes pairs pressed and cubed 3/4-inch firm tofu, soy sauce, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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
- 14 oz, pressed and cubed 3/4-inch firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp, grated ginger
- 2 cloves, minced garlic
- 2 cups, chopped into 2-inch pieces bok choy
- 8 oz, cooked al dente rice noodles
- 2, thinly sliced scallions
- 1 tbsp sesame seeds
Instructions
- Step 1: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add tofu cubes and cook 5 minutes per side until golden. Remove and set aside.
- Step 2: In the same skillet, combine soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic. Bring to a simmer for 1 minute, then add bok choy. Cook 3-4 minutes until bok choy is wilted but still crisp.
- Step 3: Add cooked rice noodles and tofu to the skillet. Toss gently until noodles are coated and heated through, about 2 minutes. Sprinkle with scallions and sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Ginger Tofu Noodles with Bok Choy take to make?
Total time is about 32 minutes (20 min prep + 12 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 Sesame-Ginger Tofu Noodles with Bok Choy?
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 soy sauce from drying out.
Can I substitute ingredients in Sesame-Ginger Tofu Noodles with Bok Choy?
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 Sesame-Ginger Tofu Noodles with Bok Choy for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Sesame-Ginger Tofu Noodles with Bok Choy gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
The flavors in this sesame-ginger are incredible.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 12-minute recipe. Would bump up the spice level though.
