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Hoisin-Glazed Bok Choy with Tofu and Soba Noodles
Posted By Nava On July 23, 2012 @ 9:49 am In Asian Noodle Dishes,Leafy Spring Greens,Tofu Recipes: Easy and Versatile | No Comments
Serves: 4 to 6
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, 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.
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.
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 Wild About Greens;: http://www.vegkitchen.com/navas-books/wild-about-greens/
 Hungry Vegan. : http://hungryvegan.blogspot.com/
 easy tofu recipes.: http://www.vegkitchen.com/category/recipes/tofu-tempeh-and-seitan/versatile-tofu/
 Leafy Spring Greens.: http://www.vegkitchen.com/category/recipes/vegetables-all-year-round/leafy-spring-greens/
 Vegan Dinner Recipes: http://www.vegkitchen.com/vegan-dinner-recipes/
 Asian noodles.: http://www.vegkitchen.com/category/recipes/pasta-and-noodles/asian-noodles/
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