I always buy bok choy but I never have a use for it, it is just one of those veg that lay in the fridge till it gets frost bite and then gets chucked out and then I buy a pack again and history repeats itself.
I have always wanted to try tofu and after watching Mr Kitchen Rules where Joleen and Maj made a bowl meal that had tofu in and Joleen seemed to make using tofu seem super easy I was all game to try it out.
Of course I had to wait for a fasting day and also wait for my dad not to be in the kitchen before I whipped out the bean curd tofu. My mum loves tofu which is soo strange since she is the fussy eater out of all of us.
For a non veggie eater, I loved this dish, and the noodles, wow first time tasting udon noodles and loved it. I was also really surprised that there was udon noodles in my supermarket… it seemed like a foreign noodle but it just happened to be in mu little dorp of the world.
- ¼ x cup water
- 2 x tbsp. soya sauce.
- 3 x tbsp. corn flour
- ½ x tsp black pepper.
- 400g x bean curd tofu.
- A bunch of green spring onions.
- A piece of fresh ginger, roughly 2 cm, cleaned and thinly sliced.
- 2 x cloves of garlic, chopped.
- 1 x small red chilli, finely chopped.
- 2 x bunches baby bok choy
- 340g x cooked udon noodles.
- In a bowl, whisk together the water, soya sauce, brown sugar and 1 x tsp corn flour and set aside.
- Pat the tofu dry with a kitchen towel and cut into cubed.
- Place in a bowl and toss with the remaining corn flour.
- In a pan, heat some oil.
- Add the spring onions, ginger, garlic and chilli and cook for about 5 minutes.
- Add the bok choy, cover the pan and cook till the choy has started to wilt.
- Add in the tofu, stir and cook for 5 minutes.
- Add in the sauce mixture and toss so that the sauce coats everything.
- Add the noodles and toss again.
- Cook until the sauce has thickened.
- I garnished mine with sesame seeds before serving, but this is optional.