Tofu and Bok Choy Noodle Bowl

By Mikekey on January 31, 2013

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    1. 1 (7 ounce) packages udon noodles, fresh
    2. 2 tablespoons reduced sodium soy sauce
    3. 1 tablespoon toasted sesame oil
    4. 1 cup vegetable broth
    5. 1 (14 ounce) packages firm tofu
    6. 2 tablespoons vegetable oil, divided
    7. 1 tablespoon fresh ginger, minced
    8. 1 tablespoon garlic, minced
    9. 4 baby bok choy, leaves separated and white part trimmed ( about 1 lb.)
    10. 4 green onions, trimmed and sliced


  1. Cook noodles as package directs. Drain and divide among 4 bowls.
  2. Combine soy sauce, sesame oil, and broth and set aside.
  3. Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and pat dry with paper towel.
  4. Heat 1 tablespoons vegetable oil in a large frying pan over high heat. Brown tofu (don’t stir), 4 minutes; brown on other side. Set on noodles.
  5. Add remaining 1 tablespoons 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.
  6. Spoon mixture over noodles and tofu and sprinkle with onions sprinkled on top.