Asian Ginger Noodle Bowl with Crispy Tofu and Bok Choy
Crispy tofu and bok choy are tossed with egg noodles in a dressing of soy sauce, rice vinegar, sesame oil, ginger, and garlic.
- 200 g firm tofu
- 100 g egg noodles
- 150 g bok choy
- 15 g fresh ginger
- 2 whole garlic cloves
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 30 g spring onions
- 10 g sesame seeds
- 2 g chilli flakes
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between kitchen paper for 10 minutes to remove excess moisture, then cut into 2cm cubes.
- Step 2
Bring a large pot of salted water to the boil and cook egg noodles according to packet instructions. Drain and set aside.
- Step 3
Heat vegetable oil in a large frying pan over medium-high heat. Once hot, add tofu cubes and fry for 8–10 minutes, turning occasionally, until golden and crispy on all sides. Transfer to a plate.
- Step 4
In the same pan, add bok choy and stir-fry for 3–4 minutes until tender with slight char. Remove and set aside.
- Step 5
Finely grate ginger and mince garlic. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, ginger, and garlic to make the dressing.
- Step 6
Return cooked noodles to the pan over medium heat, pour in the dressing, and toss well for 1–2 minutes until heated through and coated.
- Step 7
Transfer noodles to a serving bowl, top with crispy tofu and bok choy, scatter with spring onions and sesame seeds, and finish with a pinch of chilli flakes.
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