Bok Choy And Tofu Noodle Bowl

• 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 $

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

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

Taken from www.epicurious.com/recipes/member/views/bok-choy-and-tofu-noodle-bowl-50190967 (may not work)