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Sweet and Sticky Tofu with Baby Bok Choy
Ingredients
12 oz.
udon noodles
2 tbsp.
reduced sodium soy sauce
1 tbsp.
brown sugar
1/2 tsp.
Freshly ground black pepper
2 tbsp. plus 1 tsp
cornstarch, divided
14 oz.
firm tofu
3 tbsp.
canola oil
2
green onions, thinly sliced, plus more for garnish
1" piece
ginger, peeled and cut into matchsticks
1/2 small
red chile, thinly sliced
2 bunches
baby bok choy, stems sliced
2 cloves
garlic, chopped
Instructions
STEP 1
Cook the udon noodles according to package directions.
STEP 2
Meanwhile, in a small bowl, combine the soy sauce, sugar, pepper, 1 teaspoon cornstarch, and 1/4 cup water until smooth.
STEP 3
Lightly press the tofu with paper towels to remove excess liquid. Cut into 3/4-inch pieces and toss in the remaining 2 tablespoons cornstarch.
STEP 4
Heat a large skillet over medium-high heat. Add 2 tablespoons oil and then the tofu, cooking until golden brown on all sides, 6 to 8 minutes total. Transfer to a plate and wipe out the skillet.
STEP 5
Add the remaining tablespoon oil to the pan and cook scallions, ginger, garlic, and 1/2 of the red chili for 1 minute. Add bok choy and cook, tossing, for 2 minutes.
STEP 6
Return the tofu to the pan, toss to combine, then add the soy sauce mixture and let simmer, tossing everything together to make a sticky sauce, 1 to 2 minutes.
STEP 7
Spoon over the noodles and top with the scallions and remaining red chili. Sprinkle with peanuts.
Nutrition Facts
(per serving)
Calories:
500 calories
Servings:
4 servings
Carbohydrates:
75 g
Fat:
15 g
Fiber:
4 g
Protein:
18 g
Sugar:
5 g
Meal Effort
Preparation:
30 minutes
Cook:
0 minutes
Total:
30 minutes