Stir-Fried Udon Noodles with Ginger-Garlic Tofu and Baby Bok Choy

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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.

Chewy udon noodles stir-fried with crisp baby bok choy and golden cubes of ginger-garlic tofu in a savory soy sauce glaze for a satisfying vegetarian Asian dish. This Asian Fusion-inspired vegetarian recipe, ready in about 35 minutes, pairs dried udon noodles, extra-firm tofu, baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 3, 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.

Prep: 15 min Cook: 20 min Serves 3 Asian Fusion cuisine 450 cal/serving

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Ingredients

8 oz dried udon noodles
14 oz block, pressed and cubed into 1-inch pieces extra-firm tofu
3 heads, chopped into 2-inch pieces baby bok choy
2 tbsp fresh minced ginger
3 cloves minced garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp vegetable oil
2 stalks, sliced thin green onions
1/2 tsp (optional) red chili flakes
1 tbsp toasted sesame seeds

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Instructions

Step 1: Bring a large pot of water to a boil. Add 8 oz dried udon noodles and cook for 8-10 minutes until just tender but still chewy. Drain and rinse under cold water to stop cooking.
Step 2: Heat 2 tbsp vegetable oil in a large nonstick skillet or wok over medium-high heat. Add 14 oz pressed and cubed extra-firm tofu and cook for 6-7 minutes, turning occasionally until all sides are golden brown and crispy.
Step 3: Add 2 tbsp fresh minced ginger and 3 minced garlic cloves to the skillet. Stir-fry for 30 seconds until fragrant but not burnt.
Step 4: Toss in 3 chopped baby bok choy heads (2-inch pieces) and cook for 3 minutes until the greens begin to wilt but retain crunch.
Step 5: Add cooked udon noodles back to the skillet along with 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1/2 tsp red chili flakes (optional), and 2 sliced green onions. Stir-fry everything together for 2-3 minutes until noodles are coated and heated through.
Step 6: Remove from heat and sprinkle 1 tbsp toasted sesame seeds on top before serving.