Tofu and Bok Choy Noodle Bowl
Recipe: #11373
November 29, 2013
Categories: Tofu/Soy, Bok Choy, Asian, Sunday Dinner Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A tasty vegetarian noodle bowl."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (239.1 g)
- Calories 502.3
- Total Fat - 23.8 g
- Saturated Fat - 3.5 g
- Cholesterol - 0 mg
- Sodium - 965.7 mg
- Total Carbohydrate - 56.4 g
- Dietary Fiber - 5.3 g
- Sugars - 4.2 g
- Protein - 19.9 g
- Calcium - 387.9 mg
- Iron - 5.5 mg
- Vitamin C - 1.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook noodles as package directs. Drain and divide among 4 bowls.
Step 2
Combine soy sauce, sesame oil, and broth and set aside.
Step 3
Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and pat dry with paper towel.
Step 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.
Step 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.
Step 6
Spoon mixture over noodles and tofu and sprinkle with onions sprinkled on top.
Tips
No special items needed.
1 Reviews
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