Soy-Ginger Glazed Tofu with Bok Choy and Rice Noodles
Tofu glazed in a savory-sweet soy-ginger sauce served over rice noodles with crisp-tender bok choy for a quick weeknight meal. This asian-inspired one pot (vegetarian, gluten-free) ready in about 35 minutes pairs soy sauce, rice vinegar, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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
- 1 block (14 oz), pressed and sliced into 1/2-inch pieces firm tofu
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp, grated fresh ginger
- 1 clove, minced garlic
- 1 tbsp vegetable oil
- 2 cups, trimmed and cut into 2-inch pieces bok choy
- 2 cups, florets broccoli
- 8 oz rice noodles
- 1/4 cup, sliced green onions
Instructions
- Step 1: Whisk together 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tbsp grated fresh ginger, and 1 minced garlic clove in a small bowl.
- Step 2: Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add 1 block sliced tofu and cook for 5 minutes per side until golden brown.
- Step 3: Pour the soy-ginger glaze over the tofu and cook for 2 minutes, stirring to coat evenly.
- Step 4: Add 2 cups bok choy and 2 cups broccoli florets to the skillet, stirring to combine. Cook for 4 minutes until vegetables are tender-crisp.
- Step 5: Cook 8 oz rice noodles according to package instructions, then add to the skillet. Toss to coat in the sauce and cook for 2 minutes. Garnish with 1/4 cup sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Soy-Ginger Glazed Tofu with Bok Choy and Rice Noodles take to make?
Total time is about 35 minutes (15 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 Soy-Ginger 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 soy sauce from drying out.
Can I substitute ingredients in Soy-Ginger 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 Soy-Ginger 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 Soy-Ginger Glazed Tofu with Bok Choy and Rice Noodles vegetarian?
Yes — this recipe is tagged vegetarian, 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
- ★★★★★
This has become our go-to one pot dish. We make it weekly.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
