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 (198.45 g) Tofu pressed lightly and cubed
- 1 Tbsp maple syrup
- 3 Tbsp Tamari/soy sauce
- 1 Tbsp Sesame oil
- 1/2 tsp (0.5 tsp) white pepper
- 1 Tbsp rice vinegar
- 1/2 tsp (0.5 tsp) garlic granules or garlic paste
- 1/2 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
- 1/4 cup (62.5 ml) water
- 1/4 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 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
East Meets West Veg says
September 17, 2014 at 4:25 amLooks 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.
Baby June says
September 17, 2014 at 9:50 amMmmm, those are some delicious-looking noodles! Soba noodles are my fav, this preparation sounds fabulous. So healthy too! 😀
Jennifer says
September 17, 2014 at 1:39 pmI 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.
Richa says
September 17, 2014 at 4:26 pmI am not crazy about it yet. maybe one day. 🙂 i do like it as ricotta replacement and in some other forms like mousse.
Dimple says
September 17, 2014 at 1:48 pmHello,
Can you please elaborate these “mix all the ingredients under Marinade”?
Richa says
September 17, 2014 at 4:25 pmdimple its the maple, sesame oil, soy sauce, garlic and ginger under marinade. mix them all up, then add tofu.
Caitlin says
September 17, 2014 at 3:26 pmi 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.
Becky Striepe says
September 17, 2014 at 4:13 pmThis looks amazing! I love that the stem slices look like delicate little flowers.
Anjali (Vegetarian Gastronomy) says
September 17, 2014 at 10:47 pmThis dish looks great! Will have to try it soon.
Ceara @ Ceara's Kitchen says
September 18, 2014 at 11:35 amIt 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!
Mae says
September 18, 2014 at 7:18 pmI 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 – http://www.grouprecipes.com/14163/tofu-ham.html Except when I made it, I cut it into cubes and baked it in mac n cheese 🙂
Corrin Radd says
October 27, 2014 at 6:49 pmMade this for dinner tonight. Yum.
Nina says
February 10, 2015 at 5:20 amAnother fantastic meal! Made w/homemade chickpea tofu because cutting back on soy. Added mushrooms & onions w/gluten-free noodles. Yummy!
Nina says
June 15, 2015 at 3:09 amA 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… ♡
Richa says
June 15, 2015 at 10:01 amYay!!
Alesha says
September 16, 2015 at 11:29 amLOVE this recipe! I tried replacing the soba noodles with zucchini noodles. amazing!
Richa says
September 16, 2015 at 11:31 amAwesome!
Melanie says
November 28, 2015 at 7:31 amHi 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: http://leckerlife.com/2015/11/27/brokkoli-tofu-mit-spinatnudeln-und-knoblauch-sesam-marinade/
Richa says
November 28, 2015 at 11:28 amlooks great!
Bonnie says
January 4, 2016 at 7:12 pmTurned 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!
Richa says
January 4, 2016 at 7:29 pmyou can add less water and cook uncovered over medium high heat for 2 mins or so. the liquid depends on the veggies and tofu.
Christina says
January 13, 2016 at 2:53 pmHi Richa! The recipe looks lovely, but I don’t see a printer friendly version. Will that be forthcoming?
Richa says
January 13, 2016 at 3:22 pmadded it.
Lara says
May 17, 2016 at 7:56 amThis 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!
Kathryn says
May 16, 2018 at 7:13 pmThis 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.
asta says
March 22, 2019 at 6:23 pmJust 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!
Richa says
March 22, 2019 at 6:25 pmyay!
Sherry M says
April 26, 2020 at 12:35 amI 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?
Vegan Richa Support says
April 27, 2020 at 10:44 amYou 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.
Martha says
September 14, 2020 at 9:29 pmSo good and easy! This is a keeper!
Vegan Richa Support says
September 15, 2020 at 8:07 pmYay!!!