1 (14 oz.) package water-packed extra-firm tofu, drained
1 (1 lb.) package fresh Chinese lo mein egg noodles
2 Tablespoons dark sesame oil
4 garlic cloves, minced
1/4 teaspoon salt
4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
1 Tablespoon sugar
3 Tablespoons chile paste with garlic (such as sambal oelek)
2 Tablespoons fresh lime juice
2 Tablespoons sweet bean sauce
2 Tablespoons low-sodium soy sauce
1. Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.
2. Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
3. Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.
From CookingLight.com: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1924714
~Irish T.
1 (1 lb.) package fresh Chinese lo mein egg noodles
2 Tablespoons dark sesame oil
4 garlic cloves, minced
1/4 teaspoon salt
4 heads baby bok choy, trimmed and cut crosswise into 2-inch-thick strips
1 Tablespoon sugar
3 Tablespoons chile paste with garlic (such as sambal oelek)
2 Tablespoons fresh lime juice
2 Tablespoons sweet bean sauce
2 Tablespoons low-sodium soy sauce
1. Line a plate with a triple layer of paper towels; top with tofu. Place a triple layer of paper towels on top of tofu; top with another plate. Let stand 20 minutes. Cut tofu into 1/2-inch cubes.
2. Cook noodles in a large pan of boiling water 3 minutes or until done; drain in a colander over a bowl, reserving 1 cup cooking liquid. Wipe pan with paper towels. Heat oil in pan over medium heat. Add garlic to pan; cook 30 seconds, stirring constantly. Add salt and bok choy; cook 30 seconds, stirring frequently. Stir in 1/2 cup reserved cooking liquid; bring to a boil. Reduce heat, and cook 4 minutes.
3. Combine sugar and remaining ingredients, stirring until combined. Add noodles, remaining 1/2 cup cooking liquid, and sugar mixture to pan; toss to combine. Cook 30 seconds or until thoroughly heated, tossing to coat. Add tofu; toss to combine. Serve immediately.
From CookingLight.com: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1924714
~Irish T.
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