Bok Choy & Tofu Noodle Bowl

I found this recipe in the December 2011 Sunset magazine. I finally tried it out and it is incredible! Super easy, very tasty and healthy. It also was inexpensive which is great. What is great about this recipe is you can add, change, or take out almost any of it. I followed it almost exactly but next time I am not going to brown the tofu or add any sesame oil (I'm not a fan of it). Greg grilled some chicken seasoned with soy sauce and ginger and it was the perfect combination!

Ingredients:

• 1 pkg. (7 oz.) udon noodles or other Asian noodles
• 2 Tbsp. soy sauce
• 1 Tbsp. toasted sesame oil 
• 1 c. vegetable broth
• 1 pkg. (14 oz.) firm or medium firm tofu (both brown well but firm is easier to turn over)
• 2 Tbsp. vegetable oil, divided
• 1 Tbsp. each minced garlic and ginger (I used the powders for both and it worked just as well)
• 4 baby bok choy, leaves separated, trimmed and rinsed
• 4 green onions, trimmed and sliced

Directions:

1.  Cook noodles as package directs. Drain and divide among 4 bowls.
2. Combine soy sauce, sesame oil, and broth; set aside.
3. Cut tofu lengthwise into 3 pieces; cut crosswise into 1/2 in. sicks and blot dry.
4. Heat 1 Tbsp. vegetable oil in large frying pan over high heat. Brown tofu (don't stir), 4 minutes; brown on other side. Set on noodles.
5. Add remaining 1 Tbsp. vegetable oil to same pan over medium-high heat. Cook ginger and garlic until fragrant; about 30 seconds.
6. Add boy choy (you can cook it whole or chop it into bite-sized pieces) and cook until wilted, 5 minutes.
7. Add reserved broth mixture and cook until hot; about 1 minute.
8. Spoon mixture over noodles and tofu; sprinkle with onions.