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!
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Heat sesame oil in a large skillet, sauté pan or wok. Add celery, bell pepper and garlic. Sauté for 3 minutes.
- Add water and sauté for an additional 4 minutes.
- Add mushrooms and bok choy and sauté for 4 minutes.
- 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.
- Top with peanuts and green onions. Serve immediately.
- 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