Crispy Tofu Skin Rolls with Bok Choy
Braised tofu skin rolls served over rice noodles with garlicky bok choy and a savory soy glaze. Restaurant-quality in 25 minutes, all from one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 310
- Protein
- 12g
Ingredients
- 8 oz tofu skin (yuba) rolls, thawed
- 8 oz bok choy, halved lengthwise
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 3 cloves garlic cloves, minced
- 4 oz rice noodles (cooked or instant)
Instructions
- 1
Heat 1 tbsp neutral oil in a large skillet over medium-high until shimmering.
- 2
Pan-fry tofu skin rolls 2–3 minutes per side until golden and crispy. Transfer to a plate.
- 3
Add garlic to the same skillet, cook 30 seconds until fragrant, then add bok choy.
- 4
Sauté bok choy 3–4 minutes until tender-crisp, shaking the pan occasionally.
- 5
Pour soy sauce, rice vinegar, and sesame oil over the bok choy. Return tofu rolls to the pan and gently coat with sauce.
- 6
Divide cooked rice noodles between bowls, top with tofu rolls, bok choy, and sauce. Serve hot.
Tools you’ll need
- large skillet (12-inch)
- tongs
- cutting board
- knife
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