This dish was brought from the need to increase the quantity of cooked greens in our diet. We eat raw greens quite often, but in the recent months cooked greens were not frequent guests on our plates. Cooked greens are abundant in a number of nutrients hence I made a commitment to have them back on our plates at least twice a week.
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Ingredients
Serves 4
250g extra firm tofu (you want to use firm or extra firm)
0.3c soy sauce
1T sesame oil
1c stock (vegetable, mushroom, or chicken will work well)
2T sesame seeds, toasted (you can use white or black or a mix)
3 garlic cloves
1inch ginger root
3 scallions
3 large bok choys
0.5 red pepper
2T olive oil
1 packet of Soba noodles or bean noodles
1.5t cornstarch or arrowroot
1. Remove tofu from packaging, dry it with a paper towel. If you want you can bake it for 30 min on 175c; I do it when I have time as it helps in absorbing marinate.
Cut tofu into thin slices (about 0.5cm in thickness). I cut the tofu block into quarters then slice them thinly (you can make them larger or smaller, whatever you like).
2. Mix soy sauce with sesame oil and add tofu slices. Mix it and let sit while you are preparing other items.
3. Put water to boil for the pasta. I like using Japanese soba noodles but Korean bean noodles would work really well too.
4. Julien scallions and red peppers. Chop bok choys.
5. Crash garlic and grate ginger.
6. Put half of the oil in the wok and fry tofu (reserve marinate for later) for a few minutes. If you baked it there is no need to fry it. Remove it from the pan leaving oil in.
7. Add garlic and ginger to the marinate, mix it and let it sit.
8. Stir fry bok choy, scallions and red pepper for a few minutes. Add tofu, stock and marinate with ginger and garlic. Cook for about 2 minutes.
8. Add cornstarch mixed with cold water to the dish. Mix and take off the heat.
9. Your pasta should be ready now.
10. Place pasta on plates and top it with stir fry veggies and tofu. Top it all with sesame seeds.
11. Enjoy!
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