Hoisin-Glazed Bok Choy with Tofu & Soba Noodles

By Vegiegail

Ingredients

• 1 8-ounce package soba noodles
• 1/3 cup sliced or slivered almonds
• 1 14-16-oz tub extra-firm tofu
• 2 Tbsp olive oil
• 6 stalks bok choy or 2 baby bok choy, sliced diagonally, leaves chopped
• 12 or so baby carrots, quartered lengthwise, or 3 medium carrots, peeled and sliced diagonally
• 2 scallions, white and green parts, thinly sliced
• 2 tsp grated fresh ginger
• 1/4 cup hoisin sauce
• 1/4 cup freshly squeezed orange juice
• 1 Tbsp soy sauce or tamari, or to taste
• Freshly Ground Pepper

Details

Adapted from vegkitchen.com

Preparation

Step 1

Cook the noodles according to package directions until al dente, then drain.

Heat a wok or large skillet. Add the almonds and toast on the dry skillet over medium heat, stirring frequently, until very lightly browned. Transfer to a plate and set aside.

Drain the tofu and cut into 6 slabs crosswise. Blot the tofu well between layers of paper towel or a clean kitchen towel, then cut into dice.

Heat the oil in the saucepan. Add the tofu and sauté over medium-high heat until it's golden brown on most sides, stirring frequently.

Add the bok choy, carrots, scallions, and ginger. Sauté for a minute or two, until the bok choy leaves wilt a bit, then add the hoisin sauce and orange juice. Turn the heat up to high and cook, stirring, just for a minute or two longer. Remove from the heat.

Add the noodles and toss with the other ingredients in the pan. Season with soy sauce and pepper and serve at once.