Sunday, June 12, 2016

Udon with Tofu and Baby Bok Choy Stir Fry - Recipe

I love udon noodles, tofu, bok choy, and Trader Joe's Soyaki Sauce. This is a great way to combine all of them for a light, healthy, delicious meal!

Here's my shopping list - you can always substitute comparable items for these if you prefer.

I purchase this firm organic tofu from Costco in packs of four.

I purchase these organic udon noodles from Costco in packs of six.

I purchase this scrumptious Soyaki sauce from Trader Joe's.

I also purchased this Baby Bok Choy from Trader Joe's.

  • 2 packs firm tofu
  • Soyaki to taste (I prefer 3 T)
  • 1 pack Trader Joe's Baby Bok Choy
  • 4 packs organic udon noodles
  • 2 T avocado or olive oil
  • a splash of sesame oil
  • more Soyaki to taste (I prefer 2 T)

  1. Open and drain both packs of tofu.
  2. Place each piece onto its own plate, and place another plate upside-down on top of each to force the water out of the tofu for about 2 hours. This will make the tofu a little firmer so that it will stand up to the stir fry process.
  3. Drain both pieces of tofu and cut them into 1-inch cubes.
  4. Place all of the tofu in a medium-size bowl and drizzle with Soyaki. Stir and marinate for 20 minutes to 24 hours. If marinating for more than 20 minutes, put the tofu in the refrigerator.
  5. Bring the noodles to room temperature. I do this by leaving them on the kitchen counter for about 30 minutes.
  6. Meanwhile, chop the bok choy into 1-inch strips.
  7. Heat a large pot or wok on medium and add 2 T avocado oil and a splash of sesame oil.
  8. Cook the tofu for about 3 minutes, carefully stirring it so that it doesn't stick or burn.
  9. Add the noodles and stir carefully to prevent breaking them. Cook for 3 more minutes.
  10. Add the bok choy and more Soyaki. Stir so that all ingredients are mixed evenly and the bok choy is bright green, about 3 minutes.
  11. Serve and enjoy! Makes 4 servings.

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