Dinner

By Joanne Bruno | May 6, 2013

bok choy, tofu, noodles, malaysian hot and sour

Boy Choy and tofu has layers of texture in this dish.

When in doubt, make noodles.

That’s typically my motto, and this past week when I was having both my boyfriend and my brother over for dinner, that’s exactly what I did. Neither of these two are really tofu or vegetable enthusiasts but I handed them a bowl of these hot-and-sour noodles that were chock full of both..and miraculously enough they went back for seconds. Now that is the power of the noodle for you.

bok choy, malaysian hot and sour noodles

Fresh bok choy lends a fresh crunch to this noodle dish.

Joanne Bruno is a food writer and fourth year MD/PhD student. Find more of delicious ramblings over at her blog: Eats Well with Others.

Adapted from The Tropical Vegan Kitchen

Malaysian Hot and Sour Noodles with Tofu and Bok Choy Recipe

Servings: 4
Calories: 270 per serving
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Ingredients

  • 12 oz extra-firm tofu, well drained
  • 4 tbsp. soy sauce
  • 3 tbsp. dark sesame oil
  • 1 tbsp. rice vinegar
  • 1 head of bok choy, root ends trimmed and coarsely chopped
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 bunch scallions, white and green parts separated, thinly sliced
  • 3 tbsp peeled fresh ginger, chopped
  • 2 tbsp. fresh lemon juice
  • 1 tbsp. sriracha
  • 1/2 tsp. turmeric
  • salt and freshly ground black pepper , to taste
  • 12 oz fresh rice noodles, prepared according to package directions

Directions

1. Place the tofu in a shallow bowl and top with a second plate. Weight with a heavy can and let stand for 15 minutes to an hour. Drain excess water. Cut into 1-inch cubes.

2. In a medium bowl, combine the tofu, soy sauce, 1 tbsp sesame oil, and rice vinegar. Marinate 30 minutes at room temperature or 1 hour to overnight in the fridge.

3. In a wok or large nonstick skillet, heat 1 tbsp sesame oil over medium-high heat. Using a slotted spoon, remove the tofu from the marinade, reserving the marinade. Add the tofu to the pan and cook, stirring often, until crispy, 5-7 minutes.

4. Using a pair of tongs, transfer the tofu to a plate and add the remaining sesame oil, bok choy, asparagus, whites of the scallions, and ginger to the pan. Cook, stirring often, until the bok choy is wilted and the asparagus is crisp-tender, about 5 minutes. Add the scallion greens, reserved marinade, lemon juice, sriracha, turmeric, salt and pepper to the pan. Cook, stirring, for 30 seconds. Add the noodles and tofu, tossing well to combine. Continue to cook, tossing often until mixture is heated through, about 2 minutes. Season to taste with soy sauce, salt and pepper. Serve immediately.

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