Recipe Review Tuesday: Japanese Noodles with Bok Choy and Tofu
5th April, 2011 - Posted by katherine - No Comments
I tried out this recipe from Epicuious on Friday and thought it turned out well enough that I would make it again. It was very tasty, easy to make, and I looked forward to eating the leftovers. I had some boy choy from our CSA box, and I had most of the seasonings already, so I only needed to pick up the noodles and some tofu. This was maybe my 6th time trying to cook tofu and it went well – using the extra firm tofu seems to help a lot. Here’s the recipe:
Ingredients:
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 2 tablespoons oriental sesame oil
- 2 teaspoons cornstarch
- 8 green onions, chopped
- 2 large garlic cloves, minced
- 1 tablespoon minced peeled fresh ginger
- 2 heads bok choy, bottom third discarded, leaves thickly sliced
- 1 12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
- 1 12-ounce package udon noodles or 12 ounces linguine, freshly cooked
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.
I used egg noddles I found in the Asian section of Whole Foods- they didn’t have any udon noodles. Also, I wanted to use up the whole bok choy so I ended up separating the leaves from the stems, cutting the stems into 1/2 inch sticks, and cooking those for about 5 minutes after the onions, garlic, and ginger were added. Then I added the leaves, which I had chopped into large pieces, and cook for about 1 minute before I added the soy mixture. Here’s the end result:
Posted on: April 5, 2011
Filed under: recipe
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