DR LA PUMA’S FREE NEWSLETTER

Subscribe to Dr La Puma’s Free newsletter for updates, insights, recipes and featured products.

Simply add your email below and a confirmation email will be sent to you...


Get a FREE Download of Cooking the RealAge Way recipes when you sign up now!


TOOLS & RESOURCES

Free Healthy Recipes

Chef MD

Quizzes

REFUEL

Healthy Bytes

Search
Generic filters
Exact matches only
Filter by Custom Post Type

Meaty Tofu and Stir-Fried Bok Choy over Udon Noodles

By DrLaPuma 10 years agoNo Comments
Home  /  Recipes  /  Meaty Tofu and Stir-Fried Bok Choy over Udon Noodles
bok choy udon noodles

bok choy udon noodlesPreparation Time:  12 minutes
Cooking Time:  8 minutes
Servings  4
Serving Size:

Ingredients:

8 ounces udon noodles (thick Japanese buckwheat noodles)
2 tablespoons seasoned black bean paste
2 tablespoons mirin
10 ounces firm style tofu, such as White Wave brand
3 teaspoons dark sesame oil, divided
4 cloves garlic, minced
1 small head or 1/2 large head bok choy, sliced 1/4-inch thick, stems and leaves separated
2 cups julienned carrots (packaged or from the supermarket salad bar)
1/4 cup julienned daikon or red radish (optional)

Directions:

Cook noodles according to package directions. Meanwhile, combine black bean paste and mirin; mix well. Press the block of tofu between paper towels to absorb excess moisture. Cut tofu into 3/4-inch slices; cut slices into 1-inch squares. Toss tofu with 2 tablespoons black bean mixture and set aside. Heat a large deep nonstick skillet over medium-high heat. Add 1 teaspoon of the oil, garlic and the bok choy stems; stir-fry 2 minutes. Add bok choy leaves, carrots and tofu mixture; stir-fry 2 minutes or until the vegetables are crisp-tender. Add salt to taste to the vegetable mixture. Drain noodles; toss with remaining black bean mixture and remaining 2 teaspoons sesame oil. Transfer to serving plates. Spoon tofu mixture over noodles; garnish with radish if desired.

Tips:

Pickled ginger, also located in the ethnic section of your supermarket adds a new, sweet-sour dimension to this dish. Sprinkle a little on, or just drizzle the juice from the jar to make this dish really pop—that juice is usually just vinegar, with a little salt and a little sugar, and it makes a lot of flavor difference.

Substitutions:

Hoisin or teriyaki sauce may replace the black bean sauce—both will make the dish much sweeter, but still tasty. Whole wheat wide ribbon pasta—like a fettuccine—can replace udon, which is made from buckwheat. Black bean garlic sauce can replace the black bean sauce here—look for it, mirin and udon noodles, in the Asian section of your supermarket.
Nutrition Facts:

Category:
  Recipes
this post was shared 0 times
 000
About

 DrLaPuma

  (925 articles)

CLOSE
CLOSE
Top
Password Reset
Please enter your e-mail address. You will receive a new password via e-mail.