Tofu Bok Choy Noodle Skillet

Tofu Bok Choy Noodle Skillet: Easy 20-Minute Vegan, Gluten-Free One-Pan Meal

Looking for a quick, healthy, and satisfying vegan dinner? This Tofu Bok Choy Noodle Skillet comes together in just 20 minutes and is bursting with fresh flavor and colorful veggies. Made with rice noodles, bok choy, tofu, mushrooms, bell peppers, celery, and green onions, it’s a one-dish meal that’s vegan, vegetarian, gluten-free, and plant-based—perfect for any lifestyle. A sprinkle of peanuts adds crunch and protein, while a simple stir-fry sauce brings everything together in a deliciously savory glaze. This recipe is budget-friendly, family-friendly, and ideal for meal prep, making healthy weeknight cooking easier than ever. Whether you’re craving a cozy noodle dish or need a quick one-pan dinner, this Tofu Bok Choy Noodle Skillet is sure to become a go-to favorite in your kitchen.

Just cook wide rice noodles, sauté vegetables and tofu in a skillet or wok, stir together this easy sauce, and mix the whole fabulous combination together into a bubbly, thick pan full of goodness. This is great for a quick and easy dinner, lunch, or even get-together. Completely plant-based and gluten-free, this recipe is a great way to include more plant-based meal planning into your healthy eating goals. Best of all, this recipe is filled with colorful produce and tofu, which means more fiber, healthy fats, plant protein, vitamins, minerals, and phytochemicals in your diet. That’s compliments of the healthful ingredients included in this colorful meal. The leftovers are just as good the next day, too!

Tofu Bok Choy Noodle Skillet

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• Author: The Plant-Powered Dietitian
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

This easy Tofu Bok Choy Noodle Skillet is a healthy vegan, gluten-free one-pan meal ready in 20 minutes—perfect for meal prep or family dinner!

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Ingredients

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Noodles:

• Boiling water
• 8 ounces wide rice noodles, uncooked

Stir Fry Sauce:

• 1 cup water
• 4 tablespoons soy sauce (gluten-free)
• 1 tablespoon rice vinegar
• 1 ½ teaspoons brown sugar (optional)
• ½ teaspoon red chili flakes
• 2 tablespoons corn starch

Vegetables:

• 1 tablespoon sesame oil
• 2 stalks celery, diced
• 1 bell pepper, sliced
• 3 cloves garlic, minced
• ½ cup water
• 4 ounces mushrooms, sliced
• 1 bunch (12 ounces) bok choy, coarsely chopped
• 1 (16-ounce) package extra firm tofu, cubed

Topping:

• ½ cup redskin peanuts
• 4 green onions, sliced

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Instructions

1. Fill a medium pot two-thirds full with water and bring to a boil. Add rice noodles, and cook until soft but firm, according to the package directions (about 8 minutes). Do not overcook. Rinse with water and set aside.
2. Meanwhile, make sauce by mixing together 1 cup water, soy sauce, rice vinegar, brown sugar (optional), red chili flakes, and corn starch in a small bowl with a whisk until smooth. Set aside.
3. Heat sesame oil in a large skillet, sauté pan or wok. Add celery, bell pepper and garlic. Sauté for 3 minutes.
4. Add water and sauté for an additional 4 minutes.
5. Add mushrooms and bok choy and sauté for 4 minutes.
6. Add tofu, noodles, and sauce, and sauté, stirring gently, for an additional 3-4 minutes, until mixture is heated through and thickened, and vegetables are crisp-tender.
7. Top with peanuts and green onions. Serve immediately.
8. Makes 6 servings (about 1 ¾ cups each)

• Prep Time: 8 minutes
• Cook Time: 15 minutes
• Category: Entree
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 343
• Sugar: 6 g
• Sodium: 829 mg
• Fat: 12 g
• Saturated Fat: 2 g
• Carbohydrates: 43 g
• Fiber: 5 g
• Protein: 16 g
• Cholesterol: 0 mg