CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU
Contrasting textures are a signature characteristic of Cantonese chow mein, in which crispy fried strands tangle with tender noodles. Here, that is achieved with the help of a sheet pan and an intensely hot oven. To ensure optimal crunch, start with the pan on the bottom rack to crisp the underside of the noodles, then move it up to the highest to encourage crackly noodles on top, too. Instant ramen noodles are the perfect choice for this recipe because they crisp up flawlessly; just soak them in boiling hot water to loosen them up before sliding them into the oven. The hoisin-marinated tofu is subtly sweet and carries a lot of the flavor in this noodle dish. Quick cooking baby bok choy adds freshness, but you could also use leftover vegetables or seasonal produce. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Hetty McKinnon
Categories dinner, noodles, vegetables, main course
Time 35m
Yield 4 servings
Number Of Ingredients 13
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.
SOY-BRAISED TOFU WITH BOK CHOY
This Chinese-style braised tofu is an ideal midweek dinner over rice or noodles. Shallow frying the tofu first makes it sturdier and prevents it from breaking apart in the sauce. (You could also deep-fry or use an air fryer.) Cutting the tofu into thicker pieces means that each mouthful is crisp yet plump, with a soft interior. This is an adaptable dish; when adding the bell peppers, you could add more vegetables like broccoli, cauliflower, carrots, snow peas or whatever you have on hand. Those familiar with restaurant-style braised tofu may expect more sauce, but in this homestyle version, the seasoning sauce delicately coats the tofu and vegetables without drowning them. That said, double the sauce if you prefer.
Provided by Hetty McKinnon
Categories weeknight, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
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.
JAPANESE NOODLES WITH BOK CHOY AND TOFU
Provided by Aviva Goldfarb
Categories Onion Soy Sauté Vegetarian Quick & Easy Bok Choy Noodle Soy Sauce Bon Appétit Maryland
Yield Makes 4 to 6 servings
Number Of Ingredients 11
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.
TOFU AND BOK CHOY WITH GINGER-TAHINI SAUCE
This simple dish showcases the uniquely silky texture of soft tofu. The tofu is steamed on top of a layer of bok choy, eliminating the need for a formal steamer and making this meal a cinch to prepare. (Napa or savoy cabbage leaves would also make a nice bed for the tofu.) Once steamed, the warm, mild tofu soaks in all of the bright flavors of a tangy and creamy tahini sauce that's spiked with aromatic ginger and fragrant herbs. For a heftier meal, either double the tofu or serve with a side of rice. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Kay Chun
Categories quick, weekday, weeknight, vegetables, main course
Time 20m
Yield 4 Servings
Number Of Ingredients 11
Steps:
- In a large skillet with a lid, arrange bok choy in an even layer to cover the bottom of the pan, and season with salt and pepper. Nestle the tofu pieces on top of or in between the bok choy, depending on the depth of your pan. Add ½ cup of water to the skillet and bring to a boil over high heat. Cover securely to prevent steam from escaping, reduce heat to medium and steam until bok choy is tender and tofu is warm throughout, about 10 minutes.
- Meanwhile, in a small bowl combine tahini, soy sauce, vinegar, ginger, garlic, scallions, cilantro and 1 tablespoon of water. Whisk until well blended, and season with salt and pepper to taste.
- Using a spatula or large slotted spoon, transfer bok choy and tofu to 4 serving plates. (Discard any remaining water in the skillet.) Spoon some of the sauce over the tofu and garnish with scallions, cilantro and sesame seeds. Serve warm.
JAPANESE NOODLES WITH BOK CHOY AND TOFU
Make and share this Japanese Noodles With Bok Choy and Tofu recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 539.9, Fat 12, SaturatedFat 1.9, Sodium 2867.7, Carbohydrate 87.9, Fiber 9.7, Sugar 15.1, Protein 25.6
More about "japanese noodles with bok choy and tofu recipes"
CRISPY TOFU WITH NOODLES RECIPE - PINO MAFFEO - FOOD
From foodandwine.com
5/5 Total Time 35 minsAuthor Pino Maffeo
- Bring a saucepan of water to a boil. Add the udon and cook until tender, 5 minutes; drain. Toss with 1 teaspoon of the canola oil.
- Meanwhile, put the panko in a large, resealable plastic bag and crush into fine crumbs. In a shallow bowl, gently toss the tofu with the egg yolk. Transfer the tofu to the bag and coat with the panko.
- Heat the remaining 1/2 cup of oil in a wok until just smoking. Add the tofu and stir-fry over high heat until crisp, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate.
- Pour off all but 1/4 cup of the oil and return the wok to high heat. Add the mushrooms and stir-fry until lightly browned, about 3 minutes. Add the ginger, garlic and bok choy and stir-fry for 5 minutes. Add the udon and oyster and hoisin sauces and stir-fry for 2 minutes. Add the tofu and toss. Transfer to a bowl and serve.
BLACK PEPPER TOFU WITH BOK CHOY | FEASTING AT HOME
From feastingathome.com
4.9/5 (89)Calories 364 per servingCategory Vegan
TOFU WITH NOODLES AND BOK CHOY - HEALTHY SCHOOL …
From healthyschoolrecipes.com
STIR-FRIED BOK CHOY AND MIZUNA WITH TOFU RECIPE | BON …
From bonappetit.com
TOFU NOODLE STIR-FRY WITH SPRING VEGETABLES - MINIMALIST …
From minimalistbaker.com
STIR FRIED BOK CHOY WITH TOFU SKIN (腐皮青菜) - THE WOKS …
From thewoksoflife.com
TOFU, MUSHROOM & BOK CHOY SOBA NOODLE BOWLS
From eatingwell.com
5/5 (1)Total Time 20 minsServings 4Calories 459 per serving
STIR FRIED BOK CHOY WITH TOFU PUFFS - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
SESAME GINGER CARROT NOODLE STIR FRY WITH CRISPY TOFU | TEM
From theendlessmeal.com
NOODLES WITH BOK CHOY - MAKE A QUICK MEAL - THE CULINARY HEART
From theculinaryheart.com
15 MINUTE SPICY KOREAN NOODLE SOUP | RECIPETIN EATS
From recipetineats.com
MAKE BOK CHOY AND CRISPY TOFU STIR FRY WITH HANNA | RECIPE
From kitchenstories.com
SICHUAN BOK CHOY TOFU STIR FRY RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
VEGAN TOFU NOODLE SOUP - EASY 25 MINUTES ASIAN SOUP RECIPE
From greenbowl2soul.com
RICE NOODLES WITH TOFU AND BOK CHOY RECIPE | MYRECIPES
From myrecipes.com
10 BEST BOK CHOY JAPANESE RECIPES | YUMMLY
From yummly.com
BOK CHOY AND TOFU NOODLE BOWL RECIPE -SUNSET MAGAZINE
From sunset.com
STIR-FRIED TOFU WITH BOK CHOY RECIPE - HARUMI KURIHARA - FOOD
From foodandwine.com
BOK CHOY AND TOFU NOODLE BOWL RECIPE | MYRECIPES
From myrecipes.com
You'll also love