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SideChef
Recipes
Dairy-Free
Stir-Fried Tofu with Baby Bok Choy, Peas, and Soba

14 INGREDIENTS • 13 STEPS • 40MINS

Stir-Fried Tofu with Baby Bok Choy, Peas, and Soba

Recipe
5.0
1 rating
A recipe by Prevention Magazine: "Want a healthy and delicious meal that will come together quicker than it takes most places to deliver takeout? This tofu and veggie stir-fry dish is ready in minutes and omits all the sugar, salt, unhealthy fat, and other additives found in many prepared meals."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by Prevention Magazine: "Want a healthy and delicious meal that will come together quicker than it takes most places to deliver takeout? This tofu and veggie stir-fry dish is ready in minutes and omits all the sugar, salt, unhealthy fat, and other additives found in many prepared meals."
40MINS
Total Time
$5.67
Cost Per Serving
Ingredients
Servings
2
us / metric
Soba Noodles
3 oz
Soba Noodles
Sesame Oil
1 tsp
Sesame Oil
Ponzu
2 Tbsp
Ponzu
Yellow Bell Pepper
1
Yellow Bell Pepper
Cremini Mushroom
1 cup
Cremini Mushroom
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Baby Bok Choy
4
Baby Bok Choy
Scallion
1 bunch
Scallion
2 scallions per 2 servings
Fresh Ginger
4 tsp
Fresh Ginger
Extra Firm Tofu
1/2 pckg
Extra Firm Tofu
Sugar Snap Peas
2/3 cup
Sugar Snap Peas
Carrot
1
Carrot
Garlic
2 cloves
Garlic
Canola Oil
1 tsp
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
392
Fat
10.9 g
Protein
25.1 g
Carbs
58.6 g
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Using a spoon, peel the Fresh Ginger (4 tsp). Mince and place in a medium bowl. Mince Garlic (2 cloves) and add to bowl the the ginger, and set aside.
step 1 Using a spoon, peel the Fresh Ginger (4 tsp). Mince and place in a medium bowl. Mince Garlic (2 cloves) and add to bowl the the ginger, and set aside.
step 2
Pat the Extra Firm Tofu (1/2 pckg) dry with paper towels. Cut into half inch cubes and set aside.
step 2 Pat the Extra Firm Tofu (1/2 pckg) dry with paper towels. Cut into half inch cubes and set aside.
step 3
Cut the ends from the Baby Bok Choy (4) and discard. Remove the leaves from the bok choy and set aside. Remove the seeds, pith, and the stem from the Yellow Bell Pepper (1) and discard. Cut the pepper into thin half inch stripes and place in the medium bowl.
step 3 Cut the ends from the Baby Bok Choy (4) and discard. Remove the leaves from the bok choy and set aside. Remove the seeds, pith, and the stem from the Yellow Bell Pepper (1) and discard. Cut the pepper into thin half inch stripes and place in the medium bowl.
step 4
Bring four cups of water to a boil in a medium saucepan. Peel the Carrot (1) and slice thinly at a diagonal angle. Add to bowl with the yellow pepper. Slice the Cremini Mushroom (1 cup) in half and then into quartered pieces, and add to bowl. Remove stems if desired.
step 4 Bring four cups of water to a boil in a medium saucepan. Peel the Carrot (1) and slice thinly at a diagonal angle. Add to bowl with the yellow pepper. Slice the Cremini Mushroom (1 cup) in half and then into quartered pieces, and add to bowl. Remove stems if desired.
step 5
Slice the Scallion (1 bunch) on a diagonal and set aside.
step 5 Slice the Scallion (1 bunch) on a diagonal and set aside.
step 6
Add the Soba Noodles (3 oz) to the boiling water and cook for four minutes.
step 6 Add the Soba Noodles (3 oz) to the boiling water and cook for four minutes.
step 7
Drain in a colander and rinse very well with cold water for one minute until noodles are cold and starch is rinsed away. Drain well so noodles are not wet.
step 7 Drain in a colander and rinse very well with cold water for one minute until noodles are cold and starch is rinsed away. Drain well so noodles are not wet.
step 8
Add Canola Oil (1 tsp) to the large saute pan over medium high heat. When oil is hot, add the tofu in a single layer and saute until browned on all sides, about six minutes.
step 8 Add Canola Oil (1 tsp) to the large saute pan over medium high heat. When oil is hot, add the tofu in a single layer and saute until browned on all sides, about six minutes.
step 9
Remove tofu from the pan, and set aside. Add another teaspoon of oil to the pan over medium high heat. When oil is hot, add the carrots, mushrooms, and yellow bell pepper. Saute for two to three minutes.
step 9 Remove tofu from the pan, and set aside. Add another teaspoon of oil to the pan over medium high heat. When oil is hot, add the carrots, mushrooms, and yellow bell pepper. Saute for two to three minutes.
step 10
To the saute pan add the baby bok choy, Sugar Snap Peas (2/3 cup) ginger, garlic, and Crushed Red Pepper Flakes (as needed). Cook for three minutes, stirring constantly.
step 10 To the saute pan add the baby bok choy, Sugar Snap Peas (2/3 cup) ginger, garlic, and Crushed Red Pepper Flakes (as needed). Cook for three minutes, stirring constantly.
step 11
Add the Ponzu (2 Tbsp), Sesame Oil (1 tsp), and the green onions. Return the tofu to the pan and continue to cook for thirty seconds.
step 11 Add the Ponzu (2 Tbsp), Sesame Oil (1 tsp), and the green onions. Return the tofu to the pan and continue to cook for thirty seconds.
step 12
Place soba noodles in the center of two plates. Top with the tofu and vegetable mixture.
step 12 Place soba noodles in the center of two plates. Top with the tofu and vegetable mixture.
step 13
Serve and enjoy!
step 13 Serve and enjoy!
Tags
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Dairy-Free
Budget-Friendly
Asian
Lunch
Healthy
Shellfish-Free
Dinner
Chinese
Mushrooms
Low-Calorie
Vegan
Meals for Two
Vegetarian
Japanese
Tofu & Tempeh
Vegetables
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