Bok Choy and Tofu Noodle Bowl

Ingredients

• 1 lb baby bok choy separated
• 1 tablespoon ginger fresh minced
• 4  spring onion trimmed sliced
• 2 tablespoons soy sauce reduced-sodium
• 1 tablespoon sesame oil toasted
• 14 oz tofu firm
• 7 oz udon noodles fresh
• 1 cup vegetable stock 
• 2 tablespoons vegetable oil divided

Equipment

• bowl
• frying pan

Directions

1. Cook noodles as package directs.
2. Drain and divide among 4 bowls. Meanwhile, combine soy sauce, sesame oil, and broth and set aside.
3. Cut tofu lengthwise into 3 pieces.
4. Cut crosswise into 1/2-in. sticks and blot dry.
5. Heat 1 tbsp. vegetable oil in a large frying pan over high heat. Brown tofu (don't stir), 4 minutes; brown on other side. Set on noodles.
6. Add remaining 1 tbsp. vegetable oil to same pan over medium-high heat. Cook ginger and garlic until fragrant, 30 seconds.
7. Add bok choy and cook until wilted, 5 minutes.
8. Add reserved broth mixture and cook until hot, about 1 minute. Spoon mixture over noodles and tofu and sprinkle with onions.