This popular Southeast Asian street fare is known as mee goreng (fried noodles). Look for the sweet bean sauce and noodles (which are sometimes frozen) at Asian markets; substitute dried linguine for lo mein. You can always use less chile paste to make a milder version.
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.