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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.
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A super quick weeknight fix today. Marinate the Tofu, steamthe 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.
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4.80 from 5 votes
Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles. Vegan Recipe
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.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Main
Cuisine: Asian
Servings: 2
Calories: 426kcal
Author: Vegan Richa
Ingredients
Marinade:
- 7 oz (198.45 g) Tofu pressed lightly and cubed
- 1 Tbsp maple syrup
- 3 Tbsp Tamari/soy sauce
- 1 Tbsp Sesame oil
- ½ tsp (0.5 tsp) white pepper
- 1 Tbsp rice vinegar
- ½ tsp (0.5 tsp) garlic granules or garlic paste
- ½ tsp (0.5 tsp) ginger powder
For the stir fry:
- 8 oz (226.8 g) soba noodles.
- 1 tsp coconut or organic canola oil
- 4 cloves of garlic chopped
- 1 cups (91 g) of Broccoli small florets and thinly sliced stems
- 1 large bok choy or a few baby bok choy
- ¼ cup (62.5 ml) water
- ¼ tsp (0.25 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 ¼ 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
Nutritional values based on one serving
Nutrition
Nutrition Facts
Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles. Vegan Recipe
Amount Per Serving
Calories 426Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Sodium 827mg36%
Potassium 1523mg44%
Carbohydrates 58g19%
Fiber 6g25%
Sugar 12g13%
Protein 19g38%
Vitamin A 19125IU383%
Vitamin C 231.5mg281%
Calcium 600mg60%
Iron 7.2mg40%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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More Asian Vegan Recipes
- Mongolian Chickpeas (one pot, gluten-free, nut-free)
- General Tso’s Tofu (one-pot, nut-free)
- Peanut Gochujang Rice (1 skillet!) peanut-free and nut-free options
- 1-Pot Vegan Tonkotsu Ramen
⭐️⭐️⭐️⭐️If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐
Reader Interactions
Comments
Daphne
Absolutely wonderful. And so easy & quick! Thank you so much Richa.I put the tofu cubes and the marinade in a mason jar early in the afternoon and gave it a little shake whenever i came into the kitchen. Almost all the marinade got soaked up. It was honestly the best tofu i’ve ever cooked! This dish is a keeper!
I was wondering if you mean cold pressed sesame oil or roasted sesame oil. I used a bit of both and it was wonderful. Just wondering which one you meant in the recipe 🙂
Reply
Vegan Richa Support
You’re very welcome. Either one is fine – toasted sesame imparts a more rich flavour.
Reply
Martha
So good and easy! This is a keeper!Reply
Vegan Richa Support
Yay!!!
Reply
Sherry M
I feel really stupid asking but, what is meant by “one large bok choy or a few baby bok choy”? Do you mean the leaf/stalk or the whole plant? One large whole plant would fill a large pot all by itself but looking the pictures, it doesn’t look like there’s much more bok choy than broccoli. So probably just a cup or so then?
Reply
Vegan Richa Support
You can chop up one large bok choy or use a few baby ones and chop those. You want to first remove any wilted leaves and cut off the tough stem bottom of the bok choy before chopping, washing and using it in the dish. About 2 cups worth will work, a little extra green veggies is always good.
Reply
asta
Just had this for dinner, only modification was more chili flakes as we like the heat. It was so simple & tasty. We only had time to marinade tofu for 15 minutes but will do the overnight option next time 🙂 Seriously tasty!Reply
Richa
yay!
Reply
Kathryn
This was our dinner tonight and it was delicious. Added a few extra veg but that is always good. Maybe one day I’ll actually remember to take a picture of what I make. Thanks for all your great recipes.Reply
Lara
This was great! I added green pepper and onion, made rice instead of noodles, and it was still wonderful. The pan was a little crowded with all the veggies so I put them in a bowl when they were done so I could sauté the tofu properly, then I added the veggies back in and threw in a little jarred chili garlic sauce. I have recently began cooking vegan and I am looking forward to making more of your recipes!Reply
Christina
Hi Richa! The recipe looks lovely, but I don’t see a printer friendly version. Will that be forthcoming?
Reply
Richa
added it.
Reply
Bonnie
Turned out very soupy because the water releases from the veggies and there is the extra water. The tofu was mush, it should be be cooked separately and then added when the veggies are done. Tasty marinade!
Reply
Richa
you can add less water and cook uncovered over medium high heat for 2 mins or so. the liquid depends on the veggies and tofu.
Reply
Melanie
Hi Richa,
I really love your blog. When I first visited your website I just couldn’t decide what to try first. So, yesterday, when I came back from work very late I looked out for a very quick and easy receipe and found your broccoli garlic dish. WOW!
I had no soba noodles at home, so I took spinach flat noodles. I had no pak choi, so I went for broccoli only. And I took fresh garlic and ingwer for the marinade instead of granulate and powder.
Absolutely delicious! Thank you.
My cooking result: https://leckerlife.com/2015/11/27/brokkoli-tofu-mit-spinatnudeln-und-knoblauch-sesam-marinade/Reply
Richa
looks great!
Reply
Alesha
LOVE this recipe! I tried replacing the soba noodles with zucchini noodles. amazing!
Reply
Richa
Awesome!
Reply
Nina
A different Nina haha… Anyways, I love those flowers made of broccoli stem. I always hate it when I throw the stem away, because I try not to waste anything. I just never know what to do with it. Now I do!
Your book came in this weekend and I love it. So much information 😀 . My husband and I both agree that I’m going to start to make the kidney bean curry, because we both love kidney beans and it looks so delicious! So many recipes to make and so little time… ♡
Reply
Richa
Yay!!
Reply
Nina
Another fantastic meal! Made w/homemade chickpea tofu because cutting back on soy. Added mushrooms & onions w/gluten-free noodles. Yummy!
Reply
Corrin Radd
Made this for dinner tonight. Yum.
Reply
Mae
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 🙂
Reply
Ceara @ Ceara's Kitchen
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!
Reply
Anjali (Vegetarian Gastronomy)
This dish looks great! Will have to try it soon.
Reply
Becky Striepe
This looks amazing! I love that the stem slices look like delicate little flowers.
Reply
Caitlin
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.
Reply
Dimple
Hello,
Can you please elaborate these “mix all the ingredients under Marinade”?Reply
Richa
dimple its the maple, sesame oil, soy sauce, garlic and ginger under marinade. mix them all up, then add tofu.
Reply
Jennifer
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.
Reply
Richa
I am not crazy about it yet. maybe one day. 🙂 i do like it as ricotta replacement and in some other forms like mousse.
Reply
Baby June
Mmmm, those are some delicious-looking noodles! Soba noodles are my fav, this preparation sounds fabulous. So healthy too! 😀
Reply
East Meets West Veg
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.
Reply
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