Five-spice tofu stir-fry with flat rice noodles, tomatoes, and bok choy

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Five-spice tofu stir-fry with flat rice noodles, tomatoes, and bok choy

Spicy, Vegan, Dairy-Free

2 Servings, 680 Calories/Serving

30–45 Minutes

This vegetarian, Asian-fusion rice noodle dish comes to life with five-spice tofu and our sweet-spicy Korean chile-mango blend.

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces flat rice noodles
  • 1 tablespoon toasted sesame oil
  • ½ pound Hodo organic braised tofu
  • 1 tablespoon toasted sesame seeds
  • Sunbasket spicy chile-mango blend (mango - gochujang)
  • 2 or 3 heads organic baby bok choy (about ½ pound total)
  • ¼ pound organic grape or cherry tomatoes
  • Sunbasket stir-fry blend (gluten-free tamari - toasted sesame oil - garlic - ginger)

Nutrition per serving

Calories: 680, Protein: 28g (56% DV), Fiber: 6g (24% DV), Total Fat: 27g (42% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 8g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 750mg (31% DV), Carbohydrates: 81g (27% DV), Total Sugars: 10g, Added Sugars: 0g (0% DV).
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice noodles

Bring a medium sauce pot of water to a boil. Add the rice noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water, then return to the pot and drizzle with the sesame oil, season with salt and pepper, and toss to coat.
While the water heats and the noodles cook, start preparing the stir-fry.


Prep the stir-fry ingredients

  • Cut the tofu into ½-inch cubes.
  • Divide the sesame seeds into two equal portions, one for the tofu and one for garnish.
  • Divide the spicy chile-mango blend into two equal portions, one for the tofu and one for serving.
  • Trim the root ends from the bok choy; cut the bok choy in half lengthwise, then crosswise into 1-inch-wide pieces.
  • Cut the tomatoes in half.


Cook the stir-fry

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons neutral oil until hot but not smoking. Add the tofu and cook, stirring occasionally, until lightly browned and crisp, 3 to 5 minutes [see Chef’s Tip if cooking for 4 servings]. Transfer the tofu to a medium bowl, add half each of the sesame seeds and chile-mango blend, and stir to coat.
In the same pan used for the tofu, warm 1 to 2 teaspoons neutral oil over medium-high heat until hot but not smoking. Add the bok choy and tomatoes and cook, stirring occasionally, until just tender, 2 to 3 minutes. Stir in the stir-fry sauce and cook until fragrant and starting to evaporate, about 30 seconds. Remove from the heat.


Transfer the noodles to individual bowls and top with the tofu, bok choy, and tomatoes. Garnish with the remaining sesame seeds and serve the remaining chile-mango blend on the side.
Kids Can!
  • Fill a sauce pot with water for the noodles.
  • Drizzle the noodles with sesame oil.
  • Divide the sesame seeds into two portions.
  • Garnish with the sesame seeds.