Bok Choy and Tofu Noodle Bowl

Bok Choy and Tofu Noodle Bowl Recipe
Photo: Annabelle Breakey; Styling: Kevin Crafts
Ginger and garlic flavor this brothy Asian noodle bowl full of tofu and bok choy. Serve Bok Choy and Tofu Noodle Bowl as a complete "one-bowl" meal.

Yield:

Serves 4

Recipe from

Recipe Time

Total: 40 Minutes

Nutritional Information

Calories 346
Caloriesfromfat 40 %
Protein 16 g
Fat 16 g
Satfat 1.8 g
Carbohydrate 35 g
Fiber 3.6 g
Sodium 703 mg
Cholesterol 0.0 mg

Ingredients

1 pkg. (7 oz.) fresh udon or other Asian noodles
2 tablespoons reduced-sodium soy sauce
1 tablespoon toasted sesame oil
1 cup vegetable broth
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
4 green onions, trimmed and sliced

Preparation

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

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.

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 reserved broth mixture and cook until hot, about 1 minute. Spoon mixture over noodles and tofu and sprinkle with onions.

Note: Nutritional analysis is per serving.

Note:

December 2011
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