Soupy Noodles with Silken Tofu and Bok Choy

Name: Soupy Noodles with Silken Tofu and Bok Choy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters chopped bok choy (about 1 bunch); 8 servings Stir-Fry Broth; 591 milliliters hot cooked Chinese-style noodles (about 4 ounces uncooked pasta); 1 Tbsp dark sesame oil, divided; 118 milliliters chopped fresh cilantro; 1 Tbsp minced peeled fresh ginger; 2 garlic cloves, chopped; 1 Tbsp low-sodium soy sauce; 1 teaspoons salt; 349 grams package firm tofu, drained and cut into 1/2-inch cubes

Soupy Noodles with Silken Tofu and Bok Choy might be just the side dish you are searching for. Watching your figure? This dairy free recipe has 122 calories, 6g of protein, and 3g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up salt, stir-fry broth, garlic cloves, and a few other things to make it today.

Instructions

Bring Stir-Fry Broth to a simmer in a large saucepan (do not boil).

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Broth

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Sauce Pan

Remove mushrooms with a slotted spoon; set aside. Keep broth warm.

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Mushrooms

Broth

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Slotted Spoon

Heat 2 teaspoons sesame oil in a large nonstick skillet over medium-high heat.

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Sesame Oil

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Frying Pan

Add tofu; stir-fry 5 minutes or until lightly browned.

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Tofu

Remove from pan.

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Frying Pan

Heat 1 teaspoon sesame oil in pan.

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Sesame Oil

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Frying Pan

Add bok choy, ginger, and garlic; stir-fry 1 minute.

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Bok Choy

Garlic

Ginger

Add 1/2 cup broth and mushrooms; cook 1 minute. Stir in noodles, soy sauce, and salt. Divide vegetable mixture evenly among 8 bowls; top with tofu and remaining broth.

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Mushrooms

Soy Sauce