Best 6 Tofu With Baby Bok Choy And Rice Noodles Recipes

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Embark on a culinary journey to savor the delectable flavors of Tofu with Baby Bok Choy and Rice Noodles, a symphony of textures and tastes that will tantalize your palate. This wholesome dish combines the protein-rich goodness of tofu, the crisp tenderness of baby bok choy, and the chewy delight of rice noodles, all enveloped in a savory sauce that brings all the elements together.

In this comprehensive guide, you'll discover three variations of this delightful dish, each offering a unique twist on the classic recipe. Whether you prefer the simplicity of the basic version, the spicy kick of the Szechuan-inspired variation, or the aromatic allure of the Thai-style rendition, you'll find a recipe that suits your taste buds.

So, gather your ingredients, prepare your taste buds, and get ready to indulge in a culinary experience that will leave you craving for more. Let your taste buds wander through the flavors of tofu, baby bok choy, rice noodles, and the variety of savory sauces that make up this versatile dish.

Let's cook with our recipes!

TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES



Tofu Noodle Stir-Fry with Spring Vegetables image

A colorful, flavorful, veggie and noodle stir-fry perfect for spring and beyond! Gluten-free, plant-based, and protein-packed. Versatile and just 10 ingredients required!

Provided by Minimalist Baker

Categories     Entree

Time 50m

Number Of Ingredients 15

1 (14-oz) block extra firm tofu, cut into 3/4-inch cubes
4 Tbsp tamari
1 Tbsp toasted sesame oil
1/2 tsp red pepper flakes
3/4 cup tahini stir-fry sauce
4 ounces vermicelli (thin) rice noodles
2 Tbsp toasted sesame oil
4 stalks green onion, thinly sliced
2 cloves garlic, minced
8 cups chopped vegetables*
Freshly chopped cilantro
Sliced green onion
Sesame seeds
Lime wedges
Sriracha ((or other hot sauce))

Steps:

  • TOFU: In a small mixing bowl, gently mix together the cubed tofu, tamari, sesame oil, and red pepper flakes. We like to cover with a lid and gently shake/toss to coat tofu with sauce. Set aside to briefly marinate.
  • SAUCE: If using homemade tahini stir-fry sauce or peanut sauce, prepare at this time. Otherwise, skip to the next step.
  • NOODLES: Place the noodles in a large bowl or pot and cover with just boiling water. Stir and let soak according to the package instructions (or for slightly less time). They should be tender but not mushy as they will continue cooking in the stir-fry. We found 2 minutes to be perfect. Drain, drizzle with a little bit of sesame oil to prevent sticking, and set aside.
  • STIR-FRY: Heat a large wok or non-stick skillet over medium heat. Once hot, add the tofu along with the excess marinade. Sauté for about 8-12 minutes, flipping until each side is browned and the liquid is absorbed. Remove from the pan and set aside.
  • With the pan/wok still over medium heat, add the sesame oil, green onions, and minced garlic. Sauté for ~1-2 minutes or until tender and fragrant. Add in the broccoli (or other sturdy vegetables such as onion, cauliflower, or green beans) and sauté until bright green and slightly tender but still crunchy (~3-5 minutes). Mix in the rest of the vegetables (carrot ribbons, baby bok choy, cabbage, and snap peas), and cook for 3-5 more minutes or until tender.
  • Add the cooked noodles, tahini stir-fry sauce or peanut sauce, and cooked tofu into the pan. Sauté for a couple minutes, tossing constantly (tongs can be helpful) until the noodles and tofu are heated through and the sauce and vegetables are evenly dispersed.
  • FOR SERVING: Optionally, garnish with fresh cilantro, green onion, sesame seeds, lime wedges, and sriracha (or other hot sauce).
  • Best when fresh. Leftovers will keep covered in a sealed container up to 3-4 days. Reheat in a skillet until warmed. Not freezer friendly.

Nutrition Facts : ServingSize 1 serving, Calories 450 kcal, Carbohydrate 32.2 g, Protein 22.7 g, Fat 29.1 g, SaturatedFat 4.5 g, Sodium 1595 mg, Fiber 6.8 g, Sugar 11.6 g, UnsaturatedFat 14.8 g

TOFU WITH BABY BOK CHOY AND RICE NOODLES



Tofu with Baby Bok Choy and Rice Noodles image

The noodles can also be soaked in boiling water once, for 10 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Vegetables     Bok Choy Recipes

Time 30m

Number Of Ingredients 11

1 package (8 ounces) thin rice noodles
1 package (14 ounces) firm tofu, drained
1/3 cup unseasoned rice-wine vinegar
2 teaspoons minced peeled fresh ginger (from a 2-inch piece)
2 tablespoons chopped scallions, plus more, sliced, for serving
6 heads baby bok choy (6 ounces), thinly sliced lengthwise
Coarse salt
1/2 cup low-sodium soy sauce
2 tablespoons honey
1/4 cup chunky or smooth peanut butter
Chopped peanuts and thinly sliced Thai chiles, for serving

Steps:

  • Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain; repeat twice more, or until tender.
  • Meanwhile, slice tofu into eight 1/2-inch pieces. Drain on paper towels. Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy-sauce mixture over top, turning tofu to coat.
  • Divide noodles, tofu, and bok choy among 4 serving bowls. Drizzle with soy-sauce mixture. Top with peanuts, scallions, and chiles.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU



Crispy Sheet-Pan Noodles With Glazed Tofu image

Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Hetty McKinnon

Categories     dinner, noodles, vegetables, main course

Time 35m

Yield 4 servings

Number Of Ingredients 13

3 blocks instant ramen noodles (about 9 ounces), flavor packets discarded
2 tablespoons sesame oil
2 tablespoon neutral oil, such as grapeseed or vegetable
2 tablespoons soy sauce
Kosher salt
1 14-ounce package extra-firm tofu, patted dry and cut into 1/4-inch thick slices
3 baby bok choy, trimmed and sliced vertically into 4 pieces
Handful of cilantro leaves
2 tablespoons hoisin
1 tablespoon sesame oil
1 tablespoon maple syrup
1 garlic clove, grated
1 teaspoon sesame seeds

Steps:

  • Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
  • Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
  • Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
  • Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
  • Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
  • Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

SOY-BRAISED TOFU WITH BOK CHOY



Soy-Braised Tofu With Bok Choy image

This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.

Provided by Hetty McKinnon

Categories     weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 (14-ounce) package extra-firm tofu, drained and patted dry
Neutral oil, such as grapeseed or vegetable
Salt and black pepper
1 tablespoon doubanjiang or chile oil
2 garlic cloves, peeled and finely chopped
1 (1-inch) piece ginger, peeled and finely chopped (about 1 tablespoon)
4 scallions, trimmed, white and green parts separated and cut into 1-inch pieces
1 bell pepper (any color), stem and membrane removed, cut into 1-inch pieces
2 teaspoons Shaoxing wine (optional)
4 baby bok choy, trimmed and halved through the stem
Cooked rice or noodles, for serving
2 tablespoons soy sauce
1 tablespoon vegetarian stir-fry sauce or oyster sauce
1 teaspoon cornstarch
1/2 teaspoon granulated sugar

Steps:

  • Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
  • Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
  • Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
  • In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
  • Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
  • Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

BABY BOK CHOY WITH MUSHROOMS AND TOFU



Baby Bok Choy With Mushrooms and Tofu image

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!

Provided by Sharon123

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb firm tofu, drained
2 tablespoons cornstarch
3 tablespoons vegetable oil
1/2 cup vegetable broth (or use low sodium chicken if you like)
6 slices peeled fresh gingerroot
8 baby bok choy or 8 shanghai pak choi, halved lengthwise and any discolored outer leaves discarded
16 dried shiitake mushrooms (I have used part portabella in a pinch) or 16 dried Chinese mushrooms, soaked in boiling water until soft, drained, and stems removed (I have used part portabella in a pinch)
1 small green onion, diagonally sliced (optional)
1/2 cup vegetable broth (unsalted if possible)
1/4 cup fish sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons oriental sesame oil

Steps:

  • On paper towels, pat tofu dry on all sides.
  • Cut tofu crosswise into 1/2 inch thick slices.
  • On small plate, place cornstarch.
  • Heat nonstick wok or large skillet over medium heat until hot.
  • Add 2 tbls. oil and swirl to coat pan.
  • One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
  • Fry until well browned on one side--about 5 minutes.
  • Turn tofu slices and fry other sides until well browned.
  • Transfer tofu to center of large serving platter; cover with foil and keep warm.
  • Add broth and gingerroot to wok and heat to boiling.
  • Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
  • Meanwhile, prepare Sauce (see below).
  • With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
  • Discard ginger slices and any remaining broth.
  • Reheat wok over high heat until hot.
  • Add remaining 1 tbls. oil and the mushrooms.
  • Stir-fry mushrooms until softened-about 5 minutes.
  • Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
  • Transfer mushrooms from Sauce and place over tofu.
  • Pour Sauce over all.
  • Garnish with green onion, if desired.
  • Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.

JAPANESE NOODLES WITH BOK CHOY AND TOFU



Japanese Noodles with Bok Choy and Tofu image

Provided by Aviva Goldfarb

Categories     Onion     Soy     Sauté     Vegetarian     Quick & Easy     Bok Choy     Noodle     Soy Sauce     Bon Appétit     Maryland

Yield Makes 4 to 6 servings

Number Of Ingredients 11

1/4 cup soy sauce
2 tablespoons balsamic vinegar
2 tablespoons honey
2 tablespoons oriental sesame oil
2 teaspoons cornstarch
8 green onions, chopped
2 large garlic cloves, minced
1 tablespoon minced peeled fresh ginger
2 heads bok choy, bottom third discarded, leaves thickly sliced
1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked

Steps:

  • Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

Tips:

  • Prep your ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help the cooking process go smoothly.
  • Use fresh ingredients: The fresher your ingredients, the better your dish will taste. Whenever possible, use fresh vegetables, herbs, and spices.
  • Don't overcrowd the pan: When cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
  • Use a large pan: When cooking the noodles, use a large pan so that the noodles have plenty of room to cook.
  • Don't overcook the noodles: Be careful not to overcook the noodles. They should be cooked al dente, which means they should be firm to the bite.
  • Add the vegetables at the right time: Add the vegetables to the pan at the right time so that they cook evenly. Harder vegetables, like carrots, should be added first, while softer vegetables, like leafy greens, should be added last.
  • Season to taste: Season the dish to taste with salt, pepper, and other spices. You can also add a squeeze of lemon juice or a swirl of sesame oil for extra flavor.

Conclusion:

This easy and delicious tofu with baby bok choy and rice noodles is a perfect meal for a busy weeknight. It's packed with flavor and nutrients, and it can be on the table in under 30 minutes. So next time you're looking for a quick and healthy meal, give this recipe a try. You won't be disappointed!

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