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Tofu with Baby Bok Choy and Rice Noodles


The noodles can also be soaked in boiling water once, for 10 minutes.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, July/August 2015


  • 1 package (8 ounces) thin rice noodles
  • 1 package (14 ounces) firm tofu, drained
  • 1/3 cup unseasoned rice-wine vinegar
  • 2 teaspoons minced peeled fresh ginger (from a 2-inch piece)
  • 2 tablespoons chopped scallions, plus more, sliced, for serving
  • 6 heads baby bok choy (6 ounces), thinly sliced lengthwise
  • 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 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 4 serving bowls. Drizzle with soy-sauce mixture. Top with peanuts, scallions, and chiles.

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