Spicy Tofu Stir-Fry with Cashew Noodles and Bok Choy

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 developed and reviewed.

A quick and satisfying Thai-inspired dish with crispy tofu, chewy cashew noodles, and tender bok choy in a fiery peanut sauce. This Thai recipe (vegetarian, gluten free), ready in about 25 minutes, pairs tofu, cashew noodles, bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 15 min Cook: 10 min Serves 4 Thai cuisine 520 cal/serving

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Ingredients

1 block (14 oz), pressed and cubed tofu
8 oz cashew noodles
2 cups, sliced bok choy
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp, grated fresh ginger
1 tsp red pepper flakes
2 tbsp vegetable oil

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Instructions

Step 1: In a large skillet or wok, heat vegetable oil over medium-high heat. Add tofu and cook for 4-5 minutes until golden and crispy. Remove and set aside.
Step 2: In the same pan, add bok choy and stir-fry for 3-4 minutes until wilted. Push to one side and add cashew noodles, stirring for 2-3 minutes until slightly softened.
Step 3: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, ginger, and red pepper flakes. Pour over the pan and stir to coat everything evenly.
Step 4: Return tofu to the pan and toss to combine. Cook for 2-3 minutes until heated through. Serve immediately.