Tofu with Baby Bok Choy and Rice Noodles
The noodles can also be soaked in boiling water once, for 10 minutes.
- Total Time:
- Servings: 4
Photography: Bryan Gardner
Source: Martha Stewart Living, July/August 2015
- 1 package (8 ounces) thin rice noodles
- 1 package (14 ounces) firm tofu, drained
- 1/3 cup unseasoned rice-wine vinegar
- 2 teaspoons minced peeled fresh ginger (from a 2-inch piece)
- 2 tablespoons chopped scallions, plus more, sliced, for serving
- 6 heads baby bok choy (6 ounces), thinly sliced lengthwise
- Coarse salt
- 1/2 cup low-sodium soy sauce
- 2 tablespoons honey
- 1/4 cup chunky or smooth peanut butter
- Chopped peanuts and thinly sliced Thai chiles, for serving
Place noodles in a baking dish and cover with very hot tap water. Let stand 10 minutes. Drain; repeat twice more, or until tender.
Meanwhile, slice tofu into eight 1/2-inch pieces. Drain on paper towels. Stir together vinegar, ginger, and scallions in a bowl; toss 3 tablespoons of mixture with bok choy in another bowl. Season with salt. Stir soy sauce, honey, and peanut butter into remaining vinegar mixture. Arrange tofu in a single layer in a baking dish; pour soy-sauce mixture over top, turning tofu to coat.
Divide noodles, tofu, and bok choy among 4 serving bowls. Drizzle with soy-sauce mixture. Top with peanuts, scallions, and chiles.