Tofu and Bok Choy Noodle Bowl
Dive into a bowl of comforting flavors with this Tofu and Bok Choy Noodle Bowl, a deliciously simple recipe that’s perfect for weeknight dinners or a wholesome lunch. Tender rice noodles are bathed in a fragrant vegetable broth infused with garlic, ginger, and soy sauce, creating a savory base that pairs beautifully with crisp, golden tofu and tender baby bok choy. Finished with a sprinkle of sesame seeds and fresh scallions for a touch of crunch and vibrancy, this dish is as nourishing as it is satisfying. Ready in just 45 minutes, this plant-based noodle bowl is a cozy and healthy option for anyone craving an Asian-inspired meal, complete with zesty lime wedges for a citrusy kick.
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 14 oz Firm tofu
- 4 heads Baby bok choy
- 8 oz Rice noodles
- 4 cups Vegetable broth
- 3 tbsp Soy sauce
- 1 tbsp Sesame oil
- 1 tbsp Fresh ginger
- 2 Garlic cloves
- 3 Scallions
- 2 tbsp Cornstarch
- 3 tbsp Neutral oil (e.g., vegetable or canola)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 1 Lime
- 1 tbsp Sesame seeds
Instructions
Press the tofu for 15 minutes to remove excess moisture. Cut it into 1-inch cubes and pat dry.
In a small bowl, mix cornstarch, salt, and black pepper. Lightly coat the tofu cubes in this mixture.
Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 4-5 minutes on each side until golden and crispy. Remove the tofu and set it aside.
Wash the baby bok choy thoroughly and cut each head in half lengthwise. Slice the scallions thinly and mince the garlic and ginger.
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and ginger, and sauté for 1 minute until fragrant.
Pour in the vegetable broth and bring to a gentle simmer. Stir in the soy sauce and lime juice. Taste and adjust seasoning, if necessary.
Cook rice noodles according to package instructions. Drain and set aside.
Add the bok choy to the simmering broth and cook for 3-4 minutes until tender and bright green.
To assemble, divide the cooked rice noodles among four bowls. Ladle the hot broth and bok choy over the noodles, then top each bowl with crispy tofu.
Garnish with sliced scallions and sesame seeds. Serve hot with additional lime wedges on the side.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 5.4 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 808 mg | 62% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1022 mg | 22% | |
*The % Daily Value 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.
