Stir-Fried Bok Choy and Tofu with Sesame Seed Oil

Mar 1, 2004 12:00 PM

Stir-Fried Bok Choy and Tofu with Sesame Seed Oil
March, 2004

Serves 4–6 / Look for black bean sauce, mirin, and udon noodles in the Asian section of your market. If you can’t find udon noodles, use whole-wheat fettuccine. Hoisin or teriyaki sauce can replace the black bean sauce; the dish will be much sweeter, but still very tasty.

8 ounces wide udon noodles (Japanese buckwheat noodles)
2 tablespoons black bean garlic sauce
2 tablespoons mirin (rice wine)
10 ounces firm tofu
3 teaspoons toasted sesame oil, divided
4 cloves garlic, minced
1 small head or 1/2 large head bok choy, sliced 1/4-inch thick, stems and leaves separated
2 cups julienned carrots
Salt, to taste
1/4 cup julienned daikon or red radish, for garnish
Pickled ginger, for garnish

1. Cook noodles according to package directions. Meanwhile, in a small bowl combine black bean sauce and mirin; mix well. Press tofu between paper towels to absorb excess moisture. Cut tofu into 3/4-inch slices; cut slices into 1-inch squares. In a medium bowl, combine 2 tablespoons of the black bean mixture with the tofu, toss, and set aside.
2. Heat a large, deep, nonstick skillet over medium-high heat. Add 1 teaspoon of the sesame seed oil, garlic, and bok choy stems; stir-fry 2 minutes. Add bok choy leaves, carrots, and tofu mixture; stir-fry 2 minutes or until vegetables are crisp-tender. Add salt to taste.
3. Drain noodles; toss with remaining black bean mixture and remaining 2 teaspoons sesame seed oil. Transfer to serving plates. Spoon tofu mixture over noodles. Garnish with daikon or red radish and pickled ginger.

Adapted and reprinted with permission from The RealAge Diet by Michael F. Roizen, MD, and John La Puma, MD (HarperCollins, 2001).

Calories 327,Fat 9,Perfat 25,Cholesterol 0,Carbo 49,Protein 16,Fiber 5,Sodium 571