Ingredients

1pkg. fresh udon or other asian noodles

2 tbsp reduced-sodium soy sauce

1 tbsp toasted sesame oil

1 cup vegetable broth

1 pkg firm tofu

2 tbsp vegetable oil, divided

1 tbsp each minced fresh ginger and garlic

4 baby bok choy (about 1 lb) leaves separated

4 green onions, trimmed and sliced

Preparation

  1. Cook noodles as package directs. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.
  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. Add remaining 1 tbsp. vegetable oil to same pan over medium-high hat. cook ginger and garlic until fragrant, 30 seconds. Add bok choy and cook until hot, about 1 minute. Spoon mixture over noodles and tofu and sprinkle with onions