Sesame-Glazed Tofu with Bok Choy and Rice Noodles
A quick stir-fry featuring crisp-tossed tofu in a glossy sesame-sweet sauce, paired with tender bok choy and chewy rice noodles for a satisfying plant-based meal. This asian-inspired vegetarian (vegetarian) ready in about 30 minutes pairs (400g), pressed and cubed firm tofu, (225g), dry rice noodles, heads, chopped bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
- 14 oz (400g), pressed and cubed firm tofu
- 8 oz (225g), dry rice noodles
- 2 heads, chopped bok choy
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 2 cloves, minced garlic
- 1 tsp fresh, grated ginger
- 1 tbsp sesame seeds
- 2 tbsp vegetable oil
Instructions
- Step 1: Cook 8 oz dry rice noodles according to package directions until al dente, then drain and rinse under cold water to stop cooking.
- Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 14 oz cubed tofu and cook for 8-10 minutes, flipping occasionally, until golden brown and crisp on all sides.
- Step 3: Push tofu to one side of the pan, then add 2 minced garlic cloves and 1 tsp grated ginger, stir-frying for 30 seconds until fragrant.
- Step 4: Stir in 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp honey, and 1 tsp sesame oil until combined.
- Step 5: Add 2 chopped bok choy heads and 8 oz cooked rice noodles to the pan, tossing everything together for 2 minutes until bok choy wilts and sauce coats all ingredients.
- Step 6: Remove from heat, sprinkle with 1 tbsp sesame seeds, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sesame-Glazed Tofu with Bok Choy and Rice Noodles take to make?
Total time is about 30 minutes (10 min prep + 20 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-Glazed Tofu 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 (225g), dry rice noodles from drying out.
Can I substitute ingredients in Sesame-Glazed Tofu 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 Sesame-Glazed Tofu 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 Sesame-Glazed Tofu with Bok Choy and Rice Noodles vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
I've tried many vegetarian recipes and this is hands down the best.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
