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
Directions
- Cook the udon noodles according to package directions.
- Meanwhile, in a small bowl, combine the soy sauce, sugar, pepper, 1 teaspoon cornstarch and 1/4 cup water until smooth.
- 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.
- Heat a large skillet over medium-high heat. Add 2 tablespoons oil and then the tofu and cook until golden brown on all sides, 6 to 8 minutes total. Transfer to a plate and wipe out the skillet.
- Add the remaining tablespoon oil to the pan and cook scallions, the ginger, garlic and 1/2 of the red chili for 1 minute. Add bok choy; cook, tossing, for 2 minutes.
- 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.
- Spoon over the noodles and top with the scallions and remaining red chile. Sprinkle with the peanuts.
Nutritional information (per serving): About 500 cals, 18 g protein, 75 g carbs, 15 g fat (1 g sat), 4 g fiber, 590 mg sodium.