Tofu and Bok Choy with Soba Noodles

Sriracha Soy Marinated Tofu. Stir fried Bok choy and Broccoli. Garlic-Ginger glaze. Soba noodles = Infinite Happiness.

A delicious way to cook light; easy enough to put together during a week night and it packs some serious flavors in a humble tofu vegetable stir fry.


1 lb soba noodles
1 tsp cumin powder
1 tsp coriander powder
1″ piece ginger, finely chopped
3 cloves garlic, finely chopped
2 indian green chillies, halved lengthwise (use thai red chillies as a substitute)
1/2 tsp red chilli powder (optional- I’ve added it for a deeper spicy note and color)
1 large onion, sliced lengthwise
2 carrots, peeled and diced
1 green bell pepper, diced
2 cups broccoli florets
2-3 medium baby bok choy, cleaned well chopped lengthwise into quarters (if there is extra leafy part, wash and chop those as well)
1 tsp kosher salt
1 pound Tofu (16 oz box) extra firm tofu, drained (pat dry using a paper towel gently pressing down to squeeze more liquid out) cube into 1″ pieces

For the marinade/sauce:
3 tbsp sriracha sauce (adjust to how spicy you’d like. I like a kick of flavor in the tofu)
2 tbsp low sodium soy sauce
1 tbsp black vinegar
1 tbsp rice vinegar
2 tsp cold water

1 cup bean sprouts
1/3 cup fresh cilantro, finely chopped
juice from 1/2 lemon
2 tbsp white sesame seeds

Servings: 6

In a mixing bowl, whisk together sriracha, soy sauce, rice vinegar, black vinegar, cold water. Add the cubed tofu to the marinade and set aside to sit at least for 20 minutes.

In a large pot of salted boiling water, cook noodles according to package instructions. Rinse under cold water and drain; set aside.

In a small non stick pan, toast the sesame seeds over medium heat until golden brown. Make sure to be tossing continuously, the sesame seeds burn easily.


In a bowl toss the bean sprouts, chopped cilantro and fresh squeezed lemon juice.


Heat vegetable oil in a large skillet over medium-high heat.  Add the cumin, coriander, red chillies powders along with ginger, garlic, and green chillies. Saute for 30 seconds, and add onions. Let cook until the onions start browning, about 2 minutes. Add the carrots, and green peppers. Add salt, cover and cook for 2-3 minutes, until the veggies are fork tender. Add the broccoli, and bok choy, cook uncovered, stirring frequently, until tender, about 4-5 minutes.


To the veggie mixture in the skillet, add the marinated tofu, with all the leftover marinade. Stir gently to mix and toss everything together, making sure not to break the tofu. The marinade when cooked down forms a wonderful thick shiny glaze.


Serve immediately.

I keep the noodles, tofu mixture and toppings all separately and put it together just before eating. It leaves the option of adjusting your pasta:veggie ratio, and choosing your preference of toppings.

My ideal perfectly balance plate: serve a handful of soba noodles making a bed, add a healthy ladleful (or two) of the tofu-veggie mixture, top with a couple of tablespoons of the bean sprouts, and a tsp of toasted sesame seeds. Dig in!




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