In an effort to get into
Today, my green intake was bok choy. I had just seen a recipe in Sunset magazine the other day and I had a few bunches sitting in the fridge. So the bok choy and tofu noodle dish was born. Now, I didn't have udon noodles so I replaced it with some whole-wheat spaghetti. A marriage of Asian and Italian, isn't it great how we can all get along?
I also had a box of this coconut milk that I had bought last month. It's not like the canned stuff, as it is much thinner. I decided to use it instead of the vegetable broth.
Baby bok choy and tofu noodle dish
Adapted from Sunset magazine
- 8 oz. long pasta of your choice (spaghetti, udon, ramen)
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon toasted sesame oil
- 1 cup vegetable broth (or try the unsweetened coconut milk beverage from Trader Joe's)
- 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
- Salt for seasoning
- 1. Cook noodles according to package directions. Drain and divide among 4 bowls.
- 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 and season with a pinch of kosher salt.
- 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 soy sauce, sesame oil, and broth/coconut milk and cook until boiling, about 1 minute. Spoon mixture over noodles and tofu. Season with a pinch of salt and dig in!