Bok Choy and Tofu Noodle Bowl

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
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 346
  • Calories from fat: 40%
  • Protein: 16g
  • Fat: 16g
  • Saturated fat: 1.8g
  • Carbohydrate: 35g
  • Fiber: 3.6g
  • Sodium: 703mg
  • Cholesterol: 0.0mg

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. 1. Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.
  2. 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. 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.
  4. Note: Nutritional analysis is per serving.
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