Spicy Tofu Stir-Fry with Cashew Noodles and Bok Choy
A quick and satisfying Thai-inspired dish with crispy tofu, chewy cashew noodles, and tender bok choy in a fiery peanut sauce. This thai-inspired thai (vegetarian, gluten free) ready in about 25 minutes pairs block (14 oz), pressed and cubed tofu, cashew noodles, sliced 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 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 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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spicy Tofu Stir-Fry with Cashew Noodles and Bok Choy take to make?
Total time is about 25 minutes (15 min prep + 10 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 Spicy Tofu Stir-Fry with Cashew Noodles and Bok Choy?
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 cashew noodles from drying out.
Can I substitute ingredients in Spicy Tofu Stir-Fry with Cashew Noodles and Bok Choy?
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 Spicy Tofu Stir-Fry with Cashew Noodles and Bok Choy 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 Spicy Tofu Stir-Fry with Cashew Noodles and Bok Choy vegetarian?
Yes — this recipe is tagged vegetarian, gluten free, high protein based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
