1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro
How to Make It
Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes. Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.
My husband and I really enjoyed this recipe. I had previously read the other reviews so I added broccoli, baby carrots (sliced) and yellow pepper. I also doubled the sauce recipe and thought it turned out wonderful. Very easy for a weeknight meal.
I really like the idea of this dish and the ingredients, but I didn't love the sauce. It just seemed like bok choy and tofu in soy sauce. I think the sauce needs something more, but with something sweet added in it could be really nice. Overall it's an OK recipe with potential!!
I made this recipe as stated other than adding cilantro (which I hate) or topping with green onions (which I forgot to buy). I thought it was great freshly cooked. I had a serving and really enjoyed it. What put a damper on the recipe for me is that when I took the left overs for lunch this week they were unimpressive. Much less flavor and everything was kind of soggy. I still ate it and it was okay but if you're looking for something that will supply leftovers, this is not the dish! I would definitely make it for people if they came over. It looks and tastes like you put a lot of work into it but it's actually very simple and quick! I'll add this to my weeknight dinners menu instead of my lunch at the office menu.
Great recipe with rice noodle. Rice noodle is a popular food in Vietnam too. We love it. Many dishes are delicious. Especially Pho, Stir fried noodle, salad noodleâ¦ So I was absolutely thrilled to find this Vietnamese Brown Rice Noodles called Happy Pho â it only has a few organic & all natural spices, brown rice, organic green tea, water and salt. Thatâs it! No hidden gluten. It takes only 10 mins to cook. And most importantly, tastes amazing! I came across their demo at Bryanâs in Laurel Village. But apparently theyâre in Whole Foods Oakland. Check out their products here http://staranisefoods.com/our-products.aspx. I've also joined their facebook page http://www.facebook.com/#!/pages/Star-Anise-Foods/111447418877428
This basic recipe was delicious and quick. I added sliced carrots and broccoli to the red pepper strips and bok choy. I threw in some leftover grilled chicken as I did not have any tofu. Used toasted sesame oil and green garlic. Topped with sesame seeds, but would add sesame seeds while cooking next time. Great recipe to use the veggies you have on hand.
This was very easy to make and quite good. I served it to a friend who would never think to eat a tofu dish and he asked me for the recipe. I would definitely make this again. I followed the recipe as is except I used brown rice noodles.
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