Rice Noodles with Tofu and Bok Choy (June 03)

[kristalsnow7]

This was excellent! I needed to use up some bok choy from my CSA box, so I thought I would try this. I added extra garlic, and used White Wave Oriental-Style baked tofu. The sauce was addictive---I know I ate more than 1 serving size! :D Simple, easy and tasty---sure to be a repeater.

Here's the recipe.

Rice Noodles with Tofu and Bok Choy

1 (6-ounce) package rice noodles
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
Cooking spray
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro

INSTRUCTIONS

1. Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.

2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; saute 2 minutes. Add bok choy; saute 1 minute. Add tofu and garlic; saute 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.



YIELD: 4 servings (serving size: 2 cups)

NUTRITIONAL INFO
CALORIES 281 (17 percent from fat); FAT 5.2g (sat 0.8g, mono 0.9g, poly 2.3g); PROTEIN 12.9g; CARB 46.7g; FIBER 4.2g; CHOL 0mg; IRON 3.8mg; SODIUM 575mg; CALC 190mg

[britneyelise]

Glad to here this was good. I had marked this to try when the issue first came out and then forgot about it! Thanks for the review. I hope to make it soon and I am going to get the tofu you used too.

Shannon

[Canice]

Thanks for the review; I'll be sure to put this on my list!

[kristalsnow7]

Oh, I forgot! Instead of crushed red pepper, I used about a teaspoon of Thai chile and garlic paste. I don't think that made too much of a difference, but I usually prefer that flavor to crushed red pepper.

Kristal

[Guest]

This looks really good. I am tempted to go out and pick up some bok choi so we can have it for dinner tonight.

[Guest]

I made this last night and we all enjoyed it. The three of us finished it off without a problem. Next time I make it, I am going to double the noodles and sauce. Kristal, thanks again for posting this. I miss a lot of good recipes with my quick scan tchnique and really appreciate it when the reviews are posted.

[kristalsnow7]

Glad you enjoyed it, Miranda!

;)
Kristal

[Jessica]

I made this for dinner last night and both of us liked it--nothing outrageous but a better-than-average weekday meal. It came together quickly and the sauce was tasty, although next time I might add the chili paste since the red pepper added heat but not much flavor.

I did not have any cilantro, but I did squeeze a bit of lime juice on top and that brightened up the flavor.

Leftovers for lunch....mmmmm

[KristinK]

Definite repeater!

This was dinner last night, and like Kristal, I used chile paste but also added a few sprinkles of red pepper. I also used extra virgin olive oil instead of sesame oil (I don't have any) - I was a little worried that I would be missing too much, but it was still great.

I doubled the recipe and tripled the sauce, using 1/3 to marinate some chicken for grilling. DBF and I mixed the chicken into our servings, and my vegan brother at his as is. Oh and even though I had planned on having extra for DBF to take for lunch, the three of us finished all 8 servings - and I know I ate no more than 1½. Boys are such pigs, huh?

[catharine]

Originally posted by Jessica
I made this for dinner last night and both of us liked it--nothing outrageous but a better-than-average weekday meal. It came together quickly and the sauce was tasty...

My thoughts exactly. It kind of has a sweet and sour thing going on a little, I think.

DH still won't eat tofu, but he tried it, AGAIN (he knows how happy it makes me when he just takes a bite without my begging routine). I doubled it and have been eating it for lunch this week. This was good, but probably not a repeater. I think that this dish could stand the addition of some broccoli.