This recipe was inspired by a Sunset magazine recipe that caught my eye. The first time I made it, though, I wrote down a number of improvements to upgrade the recipe. So what follows is my current version of the recipe after making it a handful of times.
It's becoming our "go to" recipe for bok choy and it's a great weeknight Asian noodle bowl experience.
Bok Choy and Tofu Noodle Bowl
Ingredients: (Serves 2- 4)
- 2 pkg. Udon noodles - or substitute another Asian noodle
- 1 pkg. baked flavored tofu - there are many to choose from
- 2 tbsp. soy sauce
- 1 tsp. sesame oil
- 1-2 cloves garlic - minced
- 4-5 baby bok choy - coarsely chopped
- 1 cup vegetable broth
- 1 tsp. Sriracha sauce
- 2 green onions, trimmed and chopped
- Ginger powder - a few shakes - or use 1 tbsp. of the real thing, minced
- cooking oil
Clean the bok choy. There are lots of places in bok choy for dirt and small critters so give it a thorough washing. Coarsely chop discarding the bases.
Cut the tofu into rectangles.
In a bowl, combine the broth, soy sauce, ginger, sesame oil, and Sririacha. Stir to mix.
Bring a pot of water to boil and add the udon noodles. Now, I got packaged udon noodle in the refrigerated section of my grocery store. Even though I picked up the "original" flavor package, it still came with the seasoning envelope. These things are scary. The first two ingredients are sugar and salt. And then there's a whole host of ingredients that breaks the Michael Pollan rule to not eat stuff your grandmother would not recognize. Instead cook the noodles in a water/broth mix and toss in some soy sauce and/or Sriracha to give the noodles some flavor. Cook the noodles for a few minutes and drain in a colander.
While the water comes to a boil, chop those green onions.
In a large skillet or wok, heat the cooking oil. Add the minced garlic and cook for a minute. Add the ginger, bok choy, and tofu and cook for a few minutes. Add the broth mixture and cook until heated.
Divide the noodles among the bowls. Add the bok choy/tofu mixture. Spoon in the sauce from the skillet or wok. Sprinkle green onions on top and serve.