Tofu And Bok Choy Noodle Bowl

• 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

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.

udon noodles, soy sauce, sesame oil, vegetable broth, vegetable oil, fresh ginger, garlic, choy, green onions

Taken from www.food.com/recipe/tofu-and-bok-choy-noodle-bowl-494518 (may not work)