Rating: 2.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2

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.

This Story Originally Appeared On sunset.com

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Credit: Annabelle Breakey; Styling: Kevin Crafts

Recipe Summary test

total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

346 calories; calories from fat 40%; protein 16g; fat 16g; saturated fat 1.8g; carbohydrates 35g; fiber 3.6g; sodium 703mg.
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