Soy-Glazed Tofu with Bok Choy and Rice Noodles
Silky tofu glazed in a savory-sweet sauce paired with crisp bok choy and rice noodles. This asian-inspired vegetarian (gluten-free) ready in about 35 minutes pairs 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 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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 block firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1.5 tbsp maple syrup
- 8 oz rice noodles
- 2 bunches bok choy
- 2 cloves garlic
- 1 tsp grated ginger
- 1 tbsp sesame oil
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Press 14 oz firm tofu for 20 minutes to remove excess moisture, then cut into 1-inch cubes. Whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1.5 tbsp maple syrup in a small bowl.
- Step 2: Cook 8 oz rice noodles according to package instructions until al dente, then rinse under cold water and set aside. In a wok over medium-high heat, heat 1 tbsp sesame oil, then add 2 minced garlic cloves and 1 tsp grated ginger, stir-frying for 30 seconds until fragrant.
- Step 3: Add the tofu cubes to the wok and cook for 5 minutes, turning occasionally until golden. Pour in the soy sauce mixture and cook for 2 more minutes until glossy. Add 2 bunches of chopped bok choy and toss until wilted, about 2 minutes. Toss with cooked rice noodles and serve immediately.
Frequently asked questions
How long does Soy-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-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 firm tofu from drying out.
Can I substitute ingredients in Soy-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-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-Glazed Tofu with Bok Choy and 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.
