Tuesday, May 10, 2011

Bok-Choy, Tofu and Soba Noodles


Wow, I am way out of practice with this whole blogging thing. I guess life has just been busy! Not a bad thing. I did make this quick little Asian-ish dish tonight, inspired my new cookbook, Appetite for Reduction. It's a vegan cookbook, and this is the first thing I've made, but in reading it, I really like the cooking style.

10 oz soba noodles
1 Tbsp canola oil
1 block of extra-firm tofu, drained and cubed
Several sprays of Bragg's Amino Acids
3 small bunches bok choy, sliced cross-ways, leaves separated from stems
1/2 red onion, sliced thin
1 1/2 Tbsp ginger, minced
4-5 cloves garlic, minced
dash of crushed red pepper
1 Tbsp soy sauce (reduced sodium)
1 Tbsp balsamic vinegar
2 tsp rice wine vinegar
1 tsp sesame oil
handful of chopped cilantro
more peppers or sriracha to taste

Toss tofu in a large skillet with hot oil and Bragg's seasonings. Saute until mostly browned and remove from pan. Cook the noodles to package directions, and in the meantime, add a bit more oil to the skillet. Add onion and bok choy stems and cook until onions are soft and bok choy is wilted. Add the ginger, garlic and pepper and cook until fragrant. Add the bok choy leaves and remaining liquid ingredients and cook until bok choy is wilted. Toss the drained noodles in to the skillet until heated through. Toss in cilantro.

This was quick, and really good. Even though Graham is a noodle and tofu fan, after he got his fill tonight he decided it was fun to slurp the noodles up, then spit them out. Gross. I'll probably make it again, anyway.

*Bok choy, a member of the cabbage family, is very high in vitamin A. It's a great source for vitamin C, and a pretty good source for calcium and iron.

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