Look for black bean sauce, mirin, and udon noodles in the Asian section of your market. If you can’t find udon noodles, use whole-wheat fettuccine. Hoisin or teriyaki sauce can replace the black bean sauce; the dish will be much sweeter, but still very tasty.
Stir-Fried Bok Choy and Tofu with Sesame Seed Oil
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Ingredients
- 8 ounces wide udon noodles Japanese buckwheat noodles
- 2 tablespoons black bean garlic sauce
- 2 tablespoons mirin rice wine
- 10 ounces firm tofu
- 3 teaspoons toasted sesame oil divided
- 4 cloves garlic minced
- 1 small head (or 1/2 large head) bok choy, sliced 1/4-inch thick stems and leaves separated
- 2 cups julienned carrots
- Salt to taste
- 1/4 cup julienned daikon or red radish for garnish
- Pickled ginger for garnish
Instructions
- Cook noodles according to package directions. Meanwhile, in a small bowl combine black bean sauce and mirin; mix well. Press tofu between paper towels to absorb excess moisture. Cut tofu into 3/4-inch slices; cut slices into 1-inch squares. In a medium bowl, combine 2 tablespoons of the black bean mixture with the tofu, toss, and set aside.
- Heat a large, deep, nonstick skillet over medium-high heat. Add 1 teaspoon of the sesame seed oil, garlic, and bok choy stems; stir-fry 2 minutes. Add bok choy leaves, carrots, and tofu mixture; stir-fry 2 minutes or until vegetables are crisp-tender. Add salt to taste.
- Drain noodles; toss with remaining black bean mixture and remaining 2 teaspoons sesame seed oil. Transfer to serving plates. Spoon tofu mixture over noodles. Garnish with daikon or red radish and pickled ginger.
Recipe Notes
Nutrition Facts
Stir-Fried Bok Choy and Tofu with Sesame Seed Oil
Amount Per Serving
Calories 327
* Percent Daily Values are based on a 2000 calorie diet.
Adapted and reprinted with permission from The RealAge Diet by Michael F. Roizen, MD, and John La Puma, MD (HarperCollins, 2001).
PER SERVING: Calories 327,Fat 9,Perfat 25,Cholesterol 0,Carbo 49,Protein 16,Fiber 5,Sodium 571
