Soupy Noodles With Silken Tofu And Bok Choy

• 1 tablespoon dark sesame oil, divided
• 1 (12.3-ounce) package firm tofu, drained and cut into 1/2-inch cubes
• 6 cups chopped bok choy (about 1 bunch)
• 1 tablespoon minced peeled fresh ginger
• 2 garlic cloves, chopped
• 2 1/2 cups hot cooked Chinese-style noodles (about 4 ounces uncooked pasta)
• 1 tablespoon low-sodium soy sauce
• 1/2 teaspoon salt
• 1/2 cup chopped fresh cilantro
• 1/4 teaspoon chili oil (optional)

1. Bring Stir-Fry Broth to a simmer in a large saucepan (do not boil). Remove mushrooms with a slotted spoon; set aside. Keep broth warm.
2. Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat. Add tofu; stir-fry 5 minutes or until lightly browned. Remove from pan. Heat 1 teaspoon sesame oil in pan. Add bok choy, ginger, and garlic; stir-fry 1 minute. Add 1/2 cup broth and mushrooms; cook 1 minute. Stir in noodles, soy sauce, and salt. Divide vegetable mixture evenly among 8 bowls; top with tofu and remaining broth. Sprinkle with cilantro. Drizzle with chili oil, if desired.

sesame oil, firm tofu, bok choy, fresh ginger, garlic, noodles, soy sauce, salt, fresh cilantro, chili oil

Taken from www.myrecipes.com/recipe/soupy-noodles-with-silken-tofu-bok-choy (may not work)