Tofu And Bok Choy Noodle Bowl Recipes

SPICY SHRIMP AND BOK CHOY NOODLE BOWL

Steps:

• Heat a medium soup pot over medium-high heat. Add vegetable oil, 3 turns of the pan, crushed red pepper flakes, garlic, ginger, mushrooms, and bok choy, then season with salt and pepper. Add chicken broth and seafood stock or clam juice. Put a lid on the pot and bring soup to a boil.
• Add shrimp and noodles and cook 3 minutes. Add in scallions and cook 2 minutes, then turn off soup and let it sit 2 to 3 minutes more. Adjust salt and serve.

TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE

Steps:

• In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
• Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
• Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.

JAPANESE NOODLES WITH BOK CHOY AND TOFU

Steps:

• Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU

Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

TOFU AND BOK CHOY NOODLE BOWL

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.

BABY BOK CHOY WITH MUSHROOMS AND TOFU

Steps:

• On paper towels, pat tofu dry on all sides.
• Cut tofu crosswise into 1/2 inch thick slices.
• On small plate, place cornstarch.
• Heat nonstick wok or large skillet over medium heat until hot.
• Add 2 tbls. oil and swirl to coat pan.
• One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
• Fry until well browned on one side--about 5 minutes.
• Turn tofu slices and fry other sides until well browned.
• Transfer tofu to center of large serving platter; cover with foil and keep warm.
• Add broth and gingerroot to wok and heat to boiling.
• Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.
• Meanwhile, prepare Sauce (see below).
• With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.
• Discard ginger slices and any remaining broth.
• Reheat wok over high heat until hot.
• Add remaining 1 tbls. oil and the mushrooms.
• Stir-fry mushrooms until softened-about 5 minutes.
• Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.
• Transfer mushrooms from Sauce and place over tofu.
• Pour Sauce over all.
• Garnish with green onion, if desired.
• Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.