bok choy, mizuna, and tofu stir fry with noodles

This recipe is: vegetarian, vegan, gluten free


  • 3.5 tbsp soy sauce (gf if necessary), divided
  • 4 tsp sesame oil, divided
  • 3.5 tsp rice vinegar, divided
  • 1 block tofu, drained, pressed, and cut into cubes
  • 2 tsp oil
  • 4 green onions, chopped
  • 1 tbsp ginger, chopped (or 1 tsp ginger powder)
  • 2 garlic cloves, chopped
  • 1 head bok choy, chopped into bite size pieces
  • 1 bunch mizuna, stems removed and chopped into bite size pieces
  • 8 oz – 12 oz rice noodles (or any noodle you prefer!), cooked and rinsed with cold water


  1. Whisk 2 tbsp soy sauce, 2 tsp sesame oil, and 1/2 tsp rice vinegar together.
  2. Heat oil in a skillet over medium-high heat. Add tofu and cook on all sides until golden brown, about 2-3 minutes per side. Transfer tofu to dish and cover with soy sauce mixture. Set aside.
  3. At this point, I usually switch to a wok, but feel free to continue to use the same skillet. Heat 2 tsp sesame oil over medium heat. Add green onions, ginger, and garlic, and stir until fragrant, about 30 seconds-1 minute. Add remaining 1.5 tbsp and 3 tsp rice vinegar, then add the bok choy. Toss the bok choy until it wilts, about 2 minutes. Add the mizuna in batches, tossing to wilt before adding more, 1-2 minutes per batch.
  4. Push the greens to the side of the skillet and pour the noodles into the middle. Allow to sear a bit without turning, turning up heat if necessary, about 1-2 minutes. Toss noodles and allow to sear again. Repeat if necessary to reach desired consistency.
  5. Toss everything together and add the tofu. Add salt and pepper to taste. Serve hot!

Serves 4.


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