Tofu with Baby Bok Choy and Rice Noodles

Tofu with Baby Bok Choy and Rice Noodles

On Steamy summer days, the last thing you want to do is stand over a hot stove but there’s only so much salad you can eat.  Try this nearly-no-cook recipe for tofu with rice noodles and chances are you’ll find yourself craving it year-round.  A quick sauce of vinegar, ginger, soy sauce, honey, and peanut butter brings an intense savory-sweet kick to the tofu, and the noodles are ready after a 10-minute bath in boiling water.  (use hot tap water instead if you really don’t want to touch that stove.)

Serves 4, very generously

1 package (8ounces) thin rice noodles

1 package (14 ounces) firm tofu, drained

1/3 cup unseasoned rice vinegar

2 teaspoons minced peeled fresh ginger (from a 2-inch piece)

2 tablespoons trimmed and chopped scallions, plus more, sliced for serving

6 heads baby bok Choy (6ounces), halved

Coarse salt

1/2 cup low-sodium soy sauce

2 tablespoons honey

1/4 cup chunky or smooth peanut butter

Chopped peanuts and thinly sliced Thai chiles, for serving


  1.  Place noodles in a baking dish and cover with very hot tap water.  Let stand 10 minutes.  Drain, repeat twice more, or until tender.
  2. Meanwhile, slice tofu into eight 1/2-inch-thick pieces.  Drain on paper towels,  Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl.  Season with salt.  Stir soy sauce, honey, and peanut butter into remaining vinegar mixture.  Arrange tofu in a single layer in a baking dish; pour soy sauce mixture over top, turning tofu to coat.
  3. Divide noodles, tofu, and bok choy among four serving bowls.  Drizzles with the soy-sauce mixture,  Top with scallions, peanuts, and chiles.

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