Meals Matter

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Contributed By: drconte
Adapted from Deborah Madison's "This Can't Be Tofu"

My staff drooled over my left overs. Try to get the bok choi from an Asian market, you'll have more to choose from. Pick the small baby bok choi with dark green leaves and white shoots.

Ingredients

one 8oz Package soba

1 Carton firm tofu, drained well

1 Large or 2 small bunches bok choy rinsed, drained and cut into three inch pieces

Sauce:

6 tbsp Tamari

2 tbsp Rice wine vinegar

1.5 tsp Dark sesame oil

1 tsp Sugar

1 tbsp Minced ginger

1 bunch Scallions

Preparation

Cube the tofu and let it rest on paper towels to absorb as much of the water as you can.

Bring a pot of water to a boil. Add the soba, and turn the heat down. You will need to add a glass of water here and there to keep the pot from boiling over. These can cook as you fry the tofu below.

Heat an additional TBSP or two of sesame oil in a non-stick pan. Add the tofu cubes and be sure to use a splatter screen. Fry the tofu until golden. Add the bok choi and some of the sauce. Stir fry until the bok choi has softened, remove from heat. Add drained soba to the pan and stir. Enjoy!

Cook's Notes

nutrient information is based on the entire recipe!

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