What you’ll need:
1 package if extra firm tofu
1 package of refrigerated Undon or ramen noodles (discard sauce it comes with)
1 Tbsp soy sauce
Homemade or store bought vegetable stock (I use a spicy one my local store carries) 2 cups
2 cups of water
1 package if dried shiitake mushrooms rehydrated and cut if desired
1 bunch of green onions chopped (white part only)
1 head of bok choy chopped (white parts separated from the green leafy part)
1/2 head of napa cabbage chopped
2 cloves of garlic chopped finely
1/4 Tbsp of ginger paste
Hoisin sauce or teriyaki sauce
Bean sprouts (optional)
Lime slices (garnish, optional)
What you’ll do:
Press your tofu in a tofu press or on a plate wrapped in paper towels with a heavy pot or book on top until all excess moisture is removed (about 20 minutes)
Rehydrate mushrooms in a bowl of warm water for 20 minutes
In a medium sauce pan over medium heat a small amount of olive oil, garlic, ginger, onions and white part of bok choy for about 5 minutes until soft
Add the vegetable stock (2 cups)
Add 1 cups of hot water
Add the soy sauce
Add the mushrooms
Bring to a boil
Mix well
Reduce heat to low and simmer
In a large skillet over medium add a small amount of olive oil and brown the tofu
Once the tofu is browned on all sides remove it from the pan and glaze it with hoisen or teriyaki sauce in a separate bowl
In the same pan add the ramen noodles, bok choy and cabbage and fry for about 2 minutes
Pour the contents of the sauce pan into the large skillet and mix well
Spoon with a large ladle into a small bowl
Add bean sprouts
Add tofu
Add lime slice
Enjoy!!!
Kacey Tess 