Best Tofu And Bok Choy Noodle Bowl Recipes

TOFU AND BOK CHOY NOODLE BOWL

Tofu and Bok Choy Noodle Bowl image

Make and share this Tofu and Bok Choy Noodle Bowl recipe from Food.com.

Provided by Outta Here

Categories Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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

Steps:

Cook noodles as package directs. Drain and divide among 4 bowls.
Combine soy sauce, sesame oil, and broth and set aside.
Cut tofu lengthwise into 3 pieces. Cut crosswise into 1/2-in. sticks and pat dry with paper towel.
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.
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.
Spoon mixture over noodles and tofu and sprinkle with onions sprinkled on top.

Nutrition Facts : Calories 355.7, Fat 14.9, SaturatedFat 2.3, Sodium 1225.2, Carbohydrate 42.2, Fiber 4, Sugar 1.6, Protein 15.2

BOK CHOY AND TOFU NOODLE BOWL

BOK CHOY AND TOFU NOODLE BOWL image

Categories Vegetable Vegetarian

Yield 4 Servings

Number Of Ingredients 9

Ingredients

1Package 7oz. 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 $

Steps:

1. Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside. 2. 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. 3. 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.

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