Soy-Ginger Glazed Tofu with Bok Choy and Sesame Rice Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tofu glazed in a savory-sweet soy-ginger sauce, paired with tender bok choy and chewy sesame rice noodles for a satisfying vegetarian dinner. This asian-inspired vegetarian (gluten-free) ready in about 45 minutes pairs Extra-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 495 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.

★ 4.1 (8 ratings) Prep: 25 min Cook: 20 min Serves 4 Asian cuisine 495 cal/serving
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Ingredients

Instructions

  1. Step 1: Press 14 oz extra-firm tofu for 15 minutes to remove excess water. Cut into 1/2-inch cubes and pat dry. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add tofu and cook for 5-6 minutes per side until golden brown. Remove and set aside.
  2. Step 2: Cook 8 oz rice noodles according to package instructions. Drain and rinse under cold water to stop cooking.
  3. Step 3: Heat remaining 1 tbsp vegetable oil in the same skillet. Add 1 tbsp grated ginger and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
  4. Step 4: Whisk together 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, and 1 tsp sugar. Pour into skillet, bring to a simmer, and cook for 2 minutes until slightly thickened.
  5. Step 5: Add 12 oz bok choy (halved lengthwise) to the skillet and toss with sauce. Cook for 3-4 minutes until bok choy is tender but still crisp.
  6. Step 6: Add cooked rice noodles and tofu to the skillet, tossing to coat evenly. Cook for 2 more minutes until heated through. Sprinkle with 1 tbsp sesame seeds before serving.

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Frequently asked questions

How long does Soy-Ginger Glazed Tofu with Bok Choy and Sesame Rice Noodles take to make?

Total time is about 45 minutes (25 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 Sesame 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 extra-firm tofu from drying out.

Can I substitute ingredients in Soy-Ginger Glazed Tofu with Bok Choy and Sesame 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 Sesame 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 Sesame Rice Noodles 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.

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