• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook (Print & Digital)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • Indian Dal / Lentil Names
    • Indian Pantry
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • How To Start A Food Blog
    • Resources for Food Bloggers
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Asian Vegan Recipes

    Tofu Broccoli Bok Choy Stir fry with Garlic Sesame Soy Sauce and Soba Noodles. Vegan Recipe

    Published: Sep 17, 2014 · Modified: Feb 12, 2018 by Richa 33 Comments

    Jump to Recipe   Print 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.

    Jump to Recipe   

    Vegan Tofu Broccoli Bok Choy Stir Fry | Vegan Richa

    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?

    Tofu Broccoli Soba Stir fry |Vegan Richa

    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 Soba Noodles

     
     

    Recipe Card

    Print Recipe
    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
    • 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

    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 426 Calories 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.

    Tofu Broccoli Bok Choy Noodles

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on X (Twitter) Share on Email
    « Smoky Black Bean Nacho Cheese Sandwich. Vegan Recipe
    Buffalo Chickpea Pizza with White Garlic Sauce and Celery Ranch Dressing. Vegan Recipe »


    ⭐️⭐️⭐️⭐️ 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

      Leave a Comment and Rating Cancel reply

      If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Daphne

      October 04, 2022 at 11:55 am

      5 stars
      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

        October 06, 2022 at 4:18 pm

        You’re very welcome. Either one is fine – toasted sesame imparts a more rich flavour.

        Reply
    2. Martha

      September 14, 2020 at 9:29 pm

      5 stars
      So good and easy! This is a keeper!

      Reply
      • Vegan Richa Support

        September 15, 2020 at 8:07 pm

        Yay!!!

        Reply
    3. Sherry M

      April 26, 2020 at 12:35 am

      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

        April 27, 2020 at 10:44 am

        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
    4. asta

      March 22, 2019 at 6:23 pm

      5 stars
      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

        March 22, 2019 at 6:25 pm

        yay!

        Reply
    5. Kathryn

      May 16, 2018 at 7:13 pm

      4 stars
      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
    6. Lara

      May 17, 2016 at 7:56 am

      5 stars
      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
    7. Christina

      January 13, 2016 at 2:53 pm

      Hi Richa! The recipe looks lovely, but I don’t see a printer friendly version. Will that be forthcoming?

      Reply
      • Richa

        January 13, 2016 at 3:22 pm

        added it.

        Reply
    8. Bonnie

      January 04, 2016 at 7:12 pm

      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

        January 04, 2016 at 7:29 pm

        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
    9. Melanie

      November 28, 2015 at 7:31 am

      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

        November 28, 2015 at 11:28 am

        looks great!

        Reply
    10. Alesha

      September 16, 2015 at 11:29 am

      LOVE this recipe! I tried replacing the soba noodles with zucchini noodles. amazing!

      Reply
      • Richa

        September 16, 2015 at 11:31 am

        Awesome!

        Reply
    11. Nina

      June 15, 2015 at 3:09 am

      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

        June 15, 2015 at 10:01 am

        Yay!!

        Reply
    12. Nina

      February 10, 2015 at 5:20 am

      Another fantastic meal! Made w/homemade chickpea tofu because cutting back on soy. Added mushrooms & onions w/gluten-free noodles. Yummy!

      Reply
    13. Corrin Radd

      October 27, 2014 at 6:49 pm

      Made this for dinner tonight. Yum.

      Reply
    14. Mae

      September 18, 2014 at 7:18 pm

      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
    15. Ceara @ Ceara's Kitchen

      September 18, 2014 at 11:35 am

      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
    16. Anjali (Vegetarian Gastronomy)

      September 17, 2014 at 10:47 pm

      This dish looks great! Will have to try it soon.

      Reply
    17. Becky Striepe

      September 17, 2014 at 4:13 pm

      This looks amazing! I love that the stem slices look like delicate little flowers.

      Reply
    18. Caitlin

      September 17, 2014 at 3:26 pm

      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
    19. Dimple

      September 17, 2014 at 1:48 pm

      Hello,
      Can you please elaborate these “mix all the ingredients under Marinade”?

      Reply
      • Richa

        September 17, 2014 at 4:25 pm

        dimple its the maple, sesame oil, soy sauce, garlic and ginger under marinade. mix them all up, then add tofu.

        Reply
    20. Jennifer

      September 17, 2014 at 1:39 pm

      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

        September 17, 2014 at 4:26 pm

        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
    21. Baby June

      September 17, 2014 at 9:50 am

      Mmmm, those are some delicious-looking noodles! Soba noodles are my fav, this preparation sounds fabulous. So healthy too! 😀

      Reply
    22. East Meets West Veg

      September 17, 2014 at 4:25 am

      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

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa