Tofu is one of my favorite ingredients to cook with, and eat. The fact that tofu doesn't have flavor on its self makes it so easy to use in any dish. It takes on the flavor that you choose for it. I always make sure that my tofu is organic, that is the most important thing to me, cooking the dish is usually easy and fast. Talking about tofu I have to mention my favorite...smoked tofu, If you tried tofu you are not sure if you like it( happened to me first time I tried it), you should try smoked tofu. Amazing smokey flavor, taste like cheese but of course no dairy, works great cut up and sprinkled over salads. My little one is convinced is cheese so he eats it as a snack with cucumbers, red pepper and carrot sticks. Now back to my dish. I adapted this dish from food network magazine, so many easy recipes you can find on food network.
8 ounces package udon noodles
3 tbsp of sesame oil combined with 1 tbsp of vegetable oil
12 ounces package firm tofu cut in 12 pieces
11 ounces of baby bok choy ( about 7 trimmed and washed)
1 bunch scallions thinly sliced ( green onion)
Large pinch pepper flakes
3 tbsp low sodium soy sauce
salt and pepper to taste.
sesame seeds to sprinkle (optional)
Pat dry the tofu and cut into 12 pieces.
Cook udon noodles according to package instructions, don't over cook, they will get mushy.
Drain reserving 1/3 cup of the cooking water.
Heat 2 tbsp of the combined oil in a medium skillet over medium heat. Season the tofu with salt and pepper. Add the tofu to the skillet and sear until golden brown about 2 minutes a side. Remove from skillet and set aside to keep warm.
Add 1 tbsp of oil to the skillet and the greens. Cook tossing until just wilted. Add the scallions, red pepper flakes, the remanning 1 tbsp of oil the soy sauce and sugar. Add the reserved cooking water and heat to create a broth.
Remove from stove and add the udon noodles, toss to combine.