Sesame-Ginger Tofu Stir-Fry with Bok Choy and Rice Noodles

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant, restaurant-style stir-fry featuring golden tofu, crisp bok choy, and silky rice noodles in a fragrant sesame-ginger sauce, ready in 25 minutes. This Asian-inspired one-pot recipe (vegetarian), ready in about 25 minutes, pairs firm tofu, rice noodles, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 10 min Serves 4 Asian cuisine 450 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Bring a large pot of water to a boil.
  2. Step 2: Add 8 oz rice noodles and cook for 6 minutes until tender but firm.
  3. Step 3: Drain and rinse under cold water.
  4. Step 4: In a small bowl, whisk 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp brown sugar, 1 tsp cornstarch, and 2 tbsp water until smooth.
  5. Step 5: Press 14 oz tofu to remove excess moisture, then cut into 1-inch cubes.
  6. Step 6: Heat 2 tbsp vegetable oil in a large skillet over medium-high heat.
  7. Step 7: Add tofu and cook for 5 minutes per side until golden brown.
  8. Step 8: Remove and set aside.
  9. Step 9: Add 3 minced garlic cloves and 2 tbsp grated fresh ginger to the skillet.
  10. Step 10: Stir-fry for 30 seconds until fragrant.
  11. Step 11: Add drained rice noodles and 10 oz halved bok choy.
  12. Step 12: Pour in the sauce mixture and toss until evenly coated.
  13. Step 13: Cook for 2 minutes until bok choy is bright green and tender-crisp.
  14. Step 14: Return tofu to skillet and toss to combine.
  15. Step 15: Cook for 1 minute until heated through.

Related recipes