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Sesame noodles with tofu and bok choy

Recipe by:Adapted from Cooking with California Food in K-12 Schools


  • Sauce
    2 1/2 tbsp. light soy sauce
    1 1/2 tbsp. water
    1 tbsp. rice vinegar
    1/2 tbsp. sugar
    1/2 tbsp. toasted sesame oil
  • Stir-fry
    1 tbsp. vegetable oil
    1 lb. baby bok choy, roughly chopped
    1 clove garlic, peeled and finely chopped
    1/2 tbsp. peeled and finely chopped fresh ginger
    2 to 3 scallions, washed and sliced
    1 lb. firm tofu, drained and cubed
    1/2 lb. rice or soba noodles
    1 handful fresh cilantro, chopped


For sauce: Combine all ingredients in a small bowl and set aside.

For stir-fry: In a large wok or skillet, heat vegetable oil over medium-high heat and add bok choy. Cook until just wilted, 1 to 2 minutes, then add garlic, ginger and scallions. Cook another minute until fragrant. Add tofu and sauce and bring to a boil.

To serve: Cook rice or noodles until al dente. Toss with stir-fry and taste for seasoning, adding more soy sauce, vinegar and/or sesame oil as needed. Sprinkle with cilantro.

Serves 4

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