Bok Choy and Tofu Noodle Bowl Recipe

Ginger and garlic flavor this brothy Asian noodle bowl full of tofu and bok choy. Serve Bok Choy and Tofu Noodle Bowl as a complete “one-bowl” meal.

This recipe and others like it can be found in the article “The Vegan Dinner Recipes That Are So Good They’ll Even Impress Meat-Eaters.”

1 pkg. (7 oz.) fresh udon or other Asian noodles

2 tablespoons reduced-sodium soy sauce

1 tablespoon toasted sesame oil

1 cup vegetable broth

1 pkg. (14 oz.) firm tofu

2 tablespoons vegetable oil, divided

1 tablespoon each minced fresh ginger and garlic

4 baby bok choy (about 1 lb.), leaves separated

4 green onions, trimmed and sliced

Step 1

Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.

Step 2

Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and blot dry. Heat 1 tbsp. vegetable oil in a large frying pan over high heat. Brown tofu (don't stir), 4 minutes; brown on other side. Set on noodles.

Step 3

Add remaining 1 tbsp. vegetable oil to same pan over medium-high heat. Cook ginger and garlic until fragrant, 30 seconds. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot, about 1 minute. Spoon mixture over noodles and tofu and sprinkle with onions.

Step 4

Note: Nutritional analysis is per serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories346

% Daily Value *
Total Fat 16g21%

Saturated Fat 1.8g9%
Cholesterol 0.0mg0%
Sodium 703mg31%
Total Carbohydrate 35g13%

Dietary Fiber 3.6g13%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Bok Choy and Tofu Noodle Bowl