Here’s a quick, flavorful dish of bok choy with tofu, flavored with hoisin sauce and orange that you can make with your favorite variety of long noodles. Use soba, udon, black bean noodles (as shown here), or even ordinary pasta.
You can use whatever type of bok choy you’d like for this dish. It’s good with the kind with the large white stalks and dark green leaves, or any variety of baby bok choy.
Ingredients you’ll need for this recipe
- Soba, udon, black bean noodles, or any long noodles, 8-ounce package
- Almonds (sliced or slivered, small amount)
- Extra-firm tofu (14-ounce tub)
- Neutral vegetable oil
- Bok choy (2 to3 baby bok choy or 6 stalks large white bok choy)
- Baby carrots (12 or so) or regular carrots (2 to 3 medium)
- Ginger, fresh or bottled
- Hoisin sauce
- Orange juice, from 1 large orange, or bottled
- Soy sauce or tamari
- Freshly ground pepper
- Dried hot red pepper flakes or gochugaru (optional)
A bit about bok choy
Bok choy is possibly the most widely known and available of Asian greens, In western markets, the term “bok choy” generically to describe the larger kind, with the crisp white stalks and dark leaves. But there are several other varieties, not the least of which is baby bok choy.
Baby bok choy is a smaller version of the former variety, with stems and leaves of a fairly uniform, pale green hue. Some are the size of a hand or a bit larger; others are small enough to be used whole or simply cut in half lengthwise.
Any of the common varieties of bok choy are equally good raw in salads or very lightly cooked in stir-fries, soups, and braises.
To prepare, you simply need to trim the bottom of the larger bok choy stalks and slice, leaves and all. Make sure to rinse well, as sandy soil is sometimes hiding in the stalks and leaves. For lots more on this versatile vegetable, See more in this site’s Guide to Bok Choy.
Adapted from Wild About Greens by Nava Atlas. Photos by Hannah Kaminsky, Bittersweet Blog.com.
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- 8-ounce package soba, udon, black bean noodles, or any long noodles
- 1/3 cup sliced or slivered almonds
- 14-ounce tub extra-firm tofu
- 2 tablespoons neutral vegetable oil (like safflower)
- 2 to 3 baby bok choy or 6 stalks large white bok choy, sliced diagonally, leaves chopped
- 12 baby carrots, quartered lengthwise, or 2 to 3 medium carrots, peeled and sliced diagonally
- 2 scallions, white and green parts, thinly sliced
- 2 teaspoons grated fresh or bottled ginger
- 1/3 cup hoisin sauce
- 1/4 cup orange juice, preferably fresh (from 1 orange)
- 1 to 2 tablespoons soy sauce or tamari, or to taste
- Freshly ground pepper to taste
- Dried hot red pepper flakes or gochugaru, optional
- Cook the noodles according to package directions until al dente, then drain.
- Heat a stir-fry pan 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 well between layers of paper towel or clean tea towel (better yet, use a tofu press ahead of time), then cut into dice.
- Heat the oil in the same pan. Add the tofu and sauté over medium-high heat until golden brown on most sides, stirring frequently, 8 to 10 minutes.
- Add the bok choy, carrots, and scallions. 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. Pass around hot seasoning for those who’d like a spicier dish, if you’d like.
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