Bok Choy and Tofu Noodle Bowl

This simple and delicious recipe comes from the pages of Sunset Magazine.  Serve with a side of steamed edamame and voila! asian flavors night.  I used buckwheat noodles, but udon noodles would be delicious (doughy noodles that really soak up the sauce).  I used beef broth since we had some on hand, but if keeping with vegetarian fare, use vegetable broth.  You could also saute thin slices of beef instead of tofu…I imagine shrimp would be good with this as well.  James and I both thought it needed a little spice, so I recommend adding red pepper flakes or serving with sriracha sauce.  Happy 2012…Enjoy dear friends!

1 pkg. (7 oz.) udon or other Asian noodle

2 TBSP soy sauce

1 TBSP toasted sesame oil

1 cup vegetable or beef broth

1 pkg. (14 oz.) firm tofu

2 TBSP vegetable oil, divided

1 TBSP each minced fresh ginger and garlic

4 baby bok choy, bottoms trimmed & leaves separated

4 green onion, trimmed and sliced

 Cook noodles as package directs.  Drain and divide among 4 bowls.  Meanwhile, combine soy sauce, sesame oil, and broth and set aside.

Drain tofu and press gently to remove excess liquid (I wrap tofu in a kitchen towel and press with a plate).  Cut tofu lengthwise into 3 pieces.  Cut crosswise into 1/2 in. sticks and blot dry.  Heat 1 TBSP oil in large frying pan (or wok, if you have it) over high heat.  Brown tofu (don’t stir), approx. 4 minutes each side.  Set on noodles

Add remaining 1 TBSP oil to same pan over medium-high heat.  Cook ginger and garlic until fragrant (approx. 30 seconds), making sure garlic doesn’t burn.  Add bok choy and cook until wilted, 5 minutes.  Add reserved broth mixture and cook until hot, about 1 minute. 

Spoon over noodles and tofu and sprinkle with onions.  Salud!