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This Easy Tofu Broccoli Bok Choy Stir fry with garlic sesame soy sauce and soba noodles is a quick fix for weekday dinner. Allergen Information: Free of Dairy, egg, corn, nut. Can be made gluten-free with gf noodles.
A super quick weeknight fix today. Marinate the Tofu, steam the broccoli and bok choy with garlic, add the tofu and noodles and done!
Change up the marinade for variations, use more ginger, use more maple for a sweeter sauce, add some orange juice for a citrusy sauce and so on.
Some years ago in some non tofu life, in a far away location (read Seattle), I would take out all of the Tofu from any dish that was served and eat the rest. I would always replace the Tofu with extra veggies if that was possible, whenever we ordered out. I mean, we, especially I do not need to eat tofu to be vegan. Enough beans and lentils show up in every single meal! It does however help to warm up to it for dining out.
Over the recent year or so, I have discovered, like many many others, that it really depends on cooking and flavoring up the piece of white throat clogging thing. For a while, the only way I would eat it would be in my super quick Palak Tofu recipe. Things have so changed since then. Here is a super quick stir fry, Marinate the tofu for as less as 15 minutes to as long as overnight. Longer the better.
What is your favorite stir fry with Tofu?
More quick dinners from the blog.
Spicy Orange Tofu and Peppers
Vegetable Garlic Fried Rice
General Tso’s Tempeh
Teriyaki Tempeh
See those flowers, they are thinly sliced broccoli stem. Peel and slice the stem and use.
Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles. Vegan Recipe
Ingredients
Marinade:
- 7 oz Tofu, pressed lightly and cubed
- 1 Tbsp maple syrup
- 3 Tbsp Tamari/soy sauce
- 1 Tbsp Sesame oil
- 1/2 tsp white pepper
- 1 Tbsp rice vinegar
- 1/2 tsp garlic granules , or garlic paste
- 1/2 tsp ginger powder
For the stir fry:
- 8 oz soba noodles.
- 1 tsp coconut , or organic canola oil
- 4 cloves of garlic, chopped
- 1 cups of Broccoli, small florets and thinly sliced stems
- 1 large bok choy , or a few baby bok choy
- 1/4 cup water
- 1/4 tsp pepper flakes
- 2 Tbsp sesame seeds
Instructions
- In a shallow bowl, mix all the ingredients under Marinade(except tofu). Add cubed tofu and let sit for atleast 15 minutes to a few hours. Longer the better.
- Prepare the Soba noodles according to package instructions and keep aside.
- Heat oil in a large skillet at medium heat. Add garlic and cook until golden.
- Add the broccoli florets, broccoli stem, bok choy and 1/4 cup water. Cover and cook for 2 to 3 minutes or until bright green.
- Add the Tofu along with the marinade and cook for a minute. Add the noodles, pepper flakes and mix well. Cover and cook for 2 minutes or until heated through.
- Sprinkle sesame seeds and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for dinner tonight. Yum.
I love tofu! I have to be careful not to eat too much of it straight out of the package when I’m cooking with it! I also LOVE anything with sesame oil! In fact, I just made peanut butter with it (I know it sounds weird, but it goes so well!) My favorite stir fry with tofu is probably the Yakisoba from Tofu Hut in Olympia (I think there’s one in Lacey, too.) The way they lightly fry the tofu is just so perfect! But my favorite marinade for tofu I found online, here – https://www.grouprecipes.com/14163/tofu-ham.html Except when I made it, I cut it into cubes and baked it in mac n cheese 🙂
It took me a while to love and appreciate tofu as well – marinating it is key! I love the look of this stir fry and can’t wait to try it. Those broccoli flowers are absolutely adorable! 🙂 Pinned!
This dish looks great! Will have to try it soon.
This looks amazing! I love that the stem slices look like delicate little flowers.
i do what you used to do with tofu. i have definitely eaten well prepared tofu before and enjoyed it, but it never sits quite well in my stomach.
Hello,
Can you please elaborate these “mix all the ingredients under Marinade”?
dimple its the maple, sesame oil, soy sauce, garlic and ginger under marinade. mix them all up, then add tofu.
I never HATED tofu, just barely ate it. I used it for ricotta replacement and creamy bases, but never in a dish in cubes. Until I tried pressing and baking it. Tofu can be amazing if prepared properly! I am now on a tofu craze.
I am not crazy about it yet. maybe one day. 🙂 i do like it as ricotta replacement and in some other forms like mousse.
Mmmm, those are some delicious-looking noodles! Soba noodles are my fav, this preparation sounds fabulous. So healthy too! 😀
Looks good! I used to hate tofu. Like you, I discovered that it really depends on how it is prepared. Made the right way, I love it. Made the wrong way, well . . . yuck.