Tofu and Bok Choy Noodle Bowl
Created by Mikekey on November 29, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 30m
- Recipe #11373
Ingredients
- 7 ounces fresh udon noodles (one package)
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sesame oil (toasted)
- 1 cup vegetable broth
- 14 ounces tofu (one package, firm, drained)
- 2 tablespoons oil, divided (vegetable oil)
- 1 tablespoon gingerroot, minced
- 1 tablespoon garlic, minced
- 4 baby bok choy (leaves separated and white part trimmed about 1 lb.)
- 4 green onions, trimmed and sliced
How to Make
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Step 1: Cook noodles as package directs. Drain and divide among 4 bowls.
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Step 2: Combine soy sauce, sesame oil, and broth and set aside.
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Step 3: Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and pat dry with paper towel.
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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.
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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.
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Step 6: Spoon mixture over noodles and tofu and sprinkle with onions sprinkled on top.
Nutritional Facts
- 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