1 (1-pound) package fresh Chinese lo mein egg noodles
2 tablespoons dark sesame oil
4 garlic cloves, minced
1/4 teaspoon salt
4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
1 tablespoon sugar
3 tablespoons chile paste with garlic (such as sambal oelek)
2 tablespoons fresh lime juice
2 tablespoons sweet bean sauce
2 tablespoons low-sodium soy sauce
How to Make It
Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.
Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.
Really yummy! It is really spicy as written. I like some heat but it was a lot, so use the chile paste to taste. I used two tablespoons and it was pretty spicy but worked great with the cold noodles the next day. I baked my tofu in my convection oven to make it chewy and crispy.i also added a red bell pepper and bamboo shoots and used spinach instead of bok choy. Super good leftovers, lots of great flavor in the sauce. Like many others i couldn't find sweet bean sauce but did find regular black bean sauce and it worked well.
Love this recipe. Super fast and easy, comes to together quick enough for a weekday meal when you're in a rush. Also, great for some cold Chinese takeout-esque leftovers the next day. I usually have all the ingredients on hand except the bok choy, so I occasionally substitute spinach for the bok choy.
I made this recipe for dinner tonight to use up some tofu in my fridge. My boyfriend and I both give it 4 stars out of 5. While the recipe is delicious, the recipe calls for far too much chili paste. It was SO SPICY. We will make this again, with perhaps half the chili paste.
The changes I made were due to what I could find in my regular grocery store so I think it will be helpful. First, no sweet bean sauce but I found spicy brown bean sauce so used that instead - however like above that meant even with cutting down the chili garlic sauce it was REALLY spicy so I doubled the soy sauce and sugar. I also couldn't find baby bok choy so I used sweet onion and yellow pepper and that worked well. Finally since my husband refuses to eat tofu I used shrimp which worked with the noodles. Overall a good and versitile dish.
We like spicy so it still had plenty of kick. I think if I hadn't adjusted the soy and sugar it would have been close to unedible spicy but you just have to play with it. I like the idea of subbing hoisin instead of the bean sauce as someone else suggested which i'm sure cuts the spicy better.
Great recipe. I couldn't find sweet bean sauce (substituted hoisin sauce) or fresh (or frozen) Chinese lo mein egg noodles, so I substituted whole wheat linguine on the first try, and whole wheat egg noodles the 2nd time. I used the full 3 tablespoons of chile paste with garlic and found the heat level to be fine. The 2nd time, instead of the 4 baby bok choy heads, I used a whole head of (non-baby) bok choy, plus 4 julienned carrots to for more vegetables (and more veg wouldn't be bad). I also added some chopped peanuts to the individual serving dishes, which added a nice crunch to the dish.
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