Rice Noodles With Tofu And Bok Choy Recipes

Steps:

• Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain; repeat twice more, or until tender.
• Meanwhile, slice tofu into eight 1/2-inch pieces. Drain on paper towels. Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy-sauce mixture over top, turning tofu to coat.
• Divide noodles, tofu, and bok choy among 4 serving bowls. Drizzle with soy-sauce mixture. Top with peanuts, scallions, and chiles.

Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.

Steps:

• Make the sauce: In a medium bowl, combine soy sauce, vinegar, ginger, sugar, and sesame oil. Stir until sugar dissolves; set aside.
• Steam the bok choy; bring 2 inches of water to a boil in a large straight-sided skillet or stockpot. Arrange bok choy in a single layer in a steamer, and place over simmering water. Cover, and steam until hot and tender when pierced with the tip of a knife, 4 to 5 minutes.
• Cook the tofu: Heat a large nonstick skillet or a wok over high heat. Add oil, and swirl just to coat bottom of pan. Pat tofu dry, and arrange in pan in a single layer. Cook for 2 minutes. Turn, season with salt and pepper, and cook for 2 minutes more.
• Transfer tofu to a serving platter. Pour sauce over tofu, and top with cilantro, scallions, and serrano pepper. Serve with steamed bok choy and rice on the side.

Steps:

• Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.

Steps:

• Cut tofu across into ¾-inch-thick slices, then cut each slice in half so you have roughly 12 squares.
• Heat a large (12-inch), deep-sided nonstick or well-seasoned cast-iron skillet on medium-high. When hot, add 1 tablespoon of oil and swirl to coat the base. Place the tofu in a single layer, season each piece with a little salt and black pepper, and fry for 3 to 4 minutes until golden and crispy. Flip and cook on the other side for 3 to 4 minutes more, adding more oil if needed. Remove tofu from the skillet and set aside on a plate.
• Make the sauce: Combine the soy sauce, vegetarian stir-fry sauce or oyster sauce, cornstarch and sugar with ⅓ cup of water. Whisk until smooth.
• In the same skillet over medium heat, add the doubanjiang or chile oil (if you're using doubanjiang, add about 1 teaspoon of neutral oil) and stir for 15 seconds. Add the garlic, ginger and white parts of the scallion, and toss for 1 to 2 minutes, until the scallions are softened and everything is fragrant. If the pan starts to look dry, add a drop of oil.
• Add the bell pepper and Shaoxing wine, if using, and stir-fry for 2 to 3 minutes until slightly softened. Pour in the seasoning sauce and let it sizzle for 30 seconds, stirring once or twice.
• Add the baby bok choy, tofu and green parts of the scallion, toss gently to coat the tofu. Let it simmer on low heat for 1 to 2 minutes until the sauce thickens, the baby bok choy is wilted but still green and crisp-tender, and the tofu has absorbed some of the sauce. Serve with rice or noodles.

Steps:

• Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.
• Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes.
• Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes.
• Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.