Ingredients
2
tbsp oriental sesame oil
2
large garlic cloves, minced
1
tbsp minced peeled fresh ginger
2
heads bok choy, bottom third discarded, leaves thickly sliced
1
12-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
1
12-ounce package udon noodles or 12 ounces linguine, freshly cooked
Directions
1.
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.
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