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Tofu, Shiitake and Bok Choy Stir-Fry
with soba noodles

Active: 35 min Total: 35 min

Tofu, shiitakes, and bok choy are a classic combo. We make this more than just a weeknight stir-fry by coating soba noodles in this delicious sauce too.
Smarts: Save some soba to add some bulk to tomorrow night's Asian chopped salad.

Dependency

Ingredients

Servings:
4
Metric
Tofu, Shiitake and Bok Choy Stir-Fried Soba Noodles:
  • Tofu, extra-firm (vacuum-packed preferable) - 1 lb, cubed
  • Garlic - 3 cloves, minced
  • Shiitake mushrooms - 10 oz, sliced
  • Bok choy - 1 lb, chopped
  • Green onions - 2 stalks, sliced thinly
  • Soba noodles - 10 oz
  • Soy sauce, low-sodium - 2 Tbsp
  • Rice vinegar - 2 Tbsp
  • Tomato paste - 2 tsp
  • Brown sugar - 2 tsp
  • Water - 1/2 cup
  • Corn starch - 2 tsp + 3 Tbsp
  • Cooking oil - 2 Tbsp + 1 Tbsp
  • Limes - 1/2, juice of
  • Salt, pepper, hot sauce - to taste

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Then chop into 0.5” / 1.25 cm cubes. (Can be done up 1 day ahead)
  2. Garlic / Shiitakes / Bok choy / Green onions - Prep as directed. (Can be done up to 3 days ahead)
  3. Boil noodles - This makes enough for tomorrow’s dinner. Bring a saucepan of water to boil. Add soba noodles and cook according to packaged instructions. Soba noodles don’t take long to cook, so keep an eye out. After draining, spread noodles out onto a sheet pan which will keep them from sticking. Reserve 1/4 for tomorrow’s dinner.
  4. Make sauce - Mix together garlic, soy sauce, rice vinegar, tomato paste, brown sugar, water, and first part of corn starch.

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Make

  1. Toss tofu with second part of corn starch. Heat a saute pan over medium-high heat and add first part of cooking oil. Add tofu to heated oil and saute until golden, 4 to 6 minutes. Remove and set aside.
  2. Return pan back to medium-high heat. Add second part of cooking oil and then shiitakes to the pan. Saute mushrooms for ~2 minutes before adding bok choy and returning tofu to the pan.
  3. Push everything to the side forming a donut in the middle. Pour in sauce; once it bubbles, add noodles (remember to reserve 1/4 for tomorrow night) and toss everything through.
  4. Finish with green onions and lime juice. Season to taste with salt, pepper, and hot sauce. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Increase your nutrition smarts


Reviews

Ratings

Original (165)
Gluten-free (21)
Paleo (28)
Vegetarian (15)

81 reviews

I made this in the instant pot - added enough stock that the liquids added up to 1 cup as needed for instant pot, cooked it for 25 minutes. It was soooo good. There was a lot of liquid leftover, which I used in cooking the bok choy and also added as a bit of extra sauce on the rice. Very very tasty

By: Lisa
Posted: Jan 22, 2019
Diet: Original
0 Helpful

Bok Choy tasted great, tofu didn't absorb sauce but coated noodles well

By: Deola Xyza
Posted: Jun 26, 2017
Diet: Vegetarian
0 Helpful

First complete cooks arts fail for us. White pepper completely overwhelming. Tripled serving so we had leftovers and it's all going in the garbage

By: Erin
Posted: Jan 25, 2016
Diet: Paleo
0 Helpful

Simple and tasty, but probably wouldn't make it again.

By: Victoria
Posted: Dec 03, 2015
Diet: Original
0 Helpful

We have made this before. We did not use sesame oil in bok choy and it really helped for our tastes. I don't care for the strong flavor of the sesame oil.

By: Julie
Posted: Sep 21, 2015
Diet: Original
0 Helpful

easy slower cooker meal the family likes

By: Kate
Posted: Sep 20, 2015
Diet: Original
0 Helpful