Bok Choy and Tofu Noodle Bowl |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ginger and garlic flavor this brothy Asian noodle bowl full of tofu and bok choy. Serve Bok Choy and Tofu Noodle Bowl as a complete one-bowl meal. Ingredients:
1 pkg. (7 oz.) fresh udon or other asian noodles |
2 tablespoons reduced-sodium soy sauce |
1 tablespoon toasted sesame oil |
1 cup vegetable broth |
1 pkg. (14 oz.) firm tofu |
2 tablespoons vegetable oil, divided |
1 tablespoon each minced fresh ginger and garlic |
4 baby bok choy (about 1 lb.), leaves separated |
4 green onions, trimmed and sliced |
Directions:
1. Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.
2. Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and blot dry. Heat 1 tbsp. vegetable oil in a large frying pan over high heat. Brown tofu (don't stir), 4 minutes; brown on other side. Set on noodles.
3. Add remaining 1 tbsp. vegetable oil to same pan over medium-high heat. Cook ginger and garlic until fragrant, 30 seconds. Add bok choy and cook until wilted, 5 minutes. Add reserved broth mixture and cook until hot, about 1 minute. Spoon mixture over noodles and tofu and sprinkle with onions.
4. Note: Nutritional analysis is per serving.
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