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.
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
How to Make It
Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.
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.
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I like this recipe, but after making it three times, I have improved it. I now add fresh sliced Shitake mushrooms and instead of a soy sauce enhanced broth I add white miso to the broth. These improvements make a heartier soup with more umami flavors.
And like the other reviewers, I add 2x the ginger and garlic. I also increase the broth to 2 cups & salt the tofu whilst it browns.
this was pretty good. a good variation from my normal udon "fixin's". i tweaked the recipe a bit after reading the first two reviews. i did pan fry the tofu pieces. and when i cooked the udon, i used the seasoning packs and i kept that broth. i then put in the ginger and garlic into the broth and let it come back to a boil, added my bok choy into the broth and let it cook instead of stir-frying the veggies. i used more broth and it had a good flavor having been "spiked" by the g & g! it turned out to be pretty tasty and the ginger in the broth warmed us up nicely on a cold evening! not outrages, but not bad either!
I agree with the previous reader that this recipe needed some punch. I added twice as much ginger and garlic as it called for. I also sprinkled some red pepper flakes in at the end. My son spiced his up with rooster sauce. With these additions it was pretty good--and a great way to use the "in-season" bok choy.
I was very disappointed in this recipe. The proportions of noodles and vegetables to broth wasn't good-- 1 cup of broth is an awful lot. It overpowered the garlic and ginger flavoring, which is saying something, considering there was a *tablespoon* of each. Also, the tofu, while firm and crisp, liked seasoning. It needed some punch. Not what I expect from Sunset recipes.
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