Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

hoisin-glazed bok choy with tofu and soba noodles from Wild About Greens

This Hoisin-Glazed Bok Choy with Tofu and Soba Noodles recipe makes a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan

Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

Serves: 4 to 6

Ingredients

  • 1 (8 oz) package soba noodles
  • 1/3 cup sliced or slivered almonds
  • 1 (14–16 oz) tub extra-firm tofu
  • 2 tbsp olive or other healthy vegetable oil
  • 6 stalks regular or 2 baby bok choy, sliced diagonally, leaves chopped
  • 12 or so baby carrots, quartered lengthwise, or 3 medium carrots,
  • peeled and sliced diagonally
  • 2 scallions, white and green parts, thinly sliced
  • 2 tsp grated fresh or jarred ginger
  • 1/4 cup hoisin sauce
  • 1/4 cup orange juice, preferably fresh
  • 1 tbsp soy sauce or tamari, or to taste
  • freshly ground pepper, to taste

Instructions

  1. Cook the noodles according to package directions until al dente, then drain.
  2. 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.
  3. Drain the tofu and cut into 6 slabs crosswise. Blot well between layers of paper towel or clean tea towel, then cut into dice.
  4. Heat the oil in the same pan. Add the tofu and sauté over medium-high heat until golden brown on most sides, stirring frequently.
  5. 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.
  6. Add the noodles and toss with the other ingredients in the pan. Season with soy sauce and pepper and serve at once.

Nutrition Information
Per serving: 186.8 calories; 10.8g fat; 375.1mg sodium; 218.7mg potassium; 14.4g carbs; 1.7g fiber; 2.5g sugar; 10.5g protein

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This post was originally published on 23 July 2013.

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