Vegetarian Stir-Fried Noodles with Tofu and Bok Choy

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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.

Wok-tossed rice noodles with crispy tofu, tender bok choy, and a savory soy-ginger sauce for a satisfying Vietnamese-inspired vegetarian meal. This Vietnamese-inspired vegetarian recipe, ready in about 40 minutes, pairs firm tofu, rice noodles, baby bok choy for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 25 min Cook: 15 min Serves 4 Vietnamese cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 ounces, pressed and cubed firm tofu
8 ounces, dried rice noodles
3 heads, halved lengthwise baby bok choy
3, minced garlic cloves
1 inch, minced ginger
3 tablespoons soy sauce
1 tablespoon oyster sauce (vegetarian)
1 teaspoon sesame oil
2 tablespoons vegetable oil
3, sliced green onions
1/4 teaspoon crushed red pepper flakes
1 lime, for serving lime wedges

Woks that get real sear at home → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Soak 8 ounces dried rice noodles in warm water for 20 minutes until tender, then drain and set aside.
Step 2: Heat 2 tablespoons vegetable oil in a large wok over medium-high heat. Add 14 ounces pressed and cubed firm tofu and fry for 6-8 minutes, turning occasionally, until golden and crispy on all sides. Remove tofu and set aside.
Step 3: In the same wok, add 3 minced garlic cloves and 1 inch minced ginger, stir-fry for 30 seconds until fragrant.
Step 4: Add 3 heads halved baby bok choy and stir-fry for 3 minutes until wilted but still bright green.
Step 5: Add drained noodles, 3 tablespoons soy sauce, 1 tablespoon vegetarian oyster sauce, and 1 teaspoon sesame oil. Toss well to combine and heat through.
Step 6: Return crispy tofu to wok, add 3 sliced green onions and 1/4 teaspoon crushed red pepper flakes, tossing gently for 1 minute.
Step 7: Serve hot with lime wedges for squeezing over before eating.