Tofu and Bok Choy Noodle Bowl |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A tasty vegetarian noodle bowl. Ingredients:
1 (7 ounce) package udon noodles, fresh |
2 tablespoons reduced sodium soy sauce |
1 tablespoon toasted sesame oil |
1 cup vegetable broth |
1 (14 ounce) package firm tofu |
2 tablespoons vegetable oil, divided |
1 tablespoon fresh ginger, minced |
1 tablespoon garlic, minced |
4 baby bok choy, leaves separated and white part trimmed (about 1 lb.) |
4 green onions, trimmed and sliced |
Directions:
1. Cook noodles as package directs. Drain and divide among 4 bowls.
2. Combine soy sauce, sesame oil, and broth and set aside.
3. Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and pat dry with paper towel.
4. Heat 1 tablespoons vegetable oil in a large frying pan over high heat. Brown tofu (don’t stir), 4 minutes; brown on other side. Set on noodles.
5. Add remaining 1 tablespoons 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.
6. Spoon mixture over noodles and tofu and sprinkle with onions sprinkled on top.
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