Name: Poached Tofu with Scallion-Ginger Sauce, Noodles, Carrots & Bok Choy
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 12 baby bok choy; 6 medium carrots; 3 (340 g) pkgs extra firm tofu; 3 cloves garlic; 3 (2 ½ cm) pieces ginger root; 1 small bunch green onions (scallions); brown sugar; crushed red pepper; flat rice (pad thai) noodles; soy sauce; toasted sesame oil

Poached Tofu with Scallion-Ginger Sauce, Noodles, Carrots & Bok ChoyPoached Tofu with Scallion-Ginger Sauce, Noodles, Carrots & Bok Choy — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

12 baby bok choy

6 medium carrots

3 (340 g) pkgs extra firm tofu

3 cloves garlic

3 (2 ½ cm) pieces ginger root

1 small bunch green onions (scallions)

brown sugar

crushed red pepper

flat rice (pad thai) noodles

soy sauce

toasted sesame oil

Instructions

Cut tofu in half along the short side to make 6 smaller "blocks." Place in a large pot and cover with hot water (from the tap). Bring to a boil over high heat. Once boiling, reduce to a simmer and cook until tofu is warmed through, about 15 minutes.

Meanwhile, fill another large pot about halfway with hot water (from the tap), cover, and bring to a boil over high heat.

While the water comes to a boil, wash and dry the fresh produce.

Once the water in the pot is boiling, remove from heat. Carefully pour water into a large, heat-proof bowl, and add rice noodles. Soak for 10 minutes (or prepare according to package instructions). Drain in a colander and set aside. (Reserve pot for later use.)

Meanwhile, peel and mince ginger and garlic. Place both in a small bowl.

Trim and cut green onions crosswise into thin pieces. Add to the bowl with the ginger and garlic along with soy sauce, oil, sugar, and crushed red pepper. Stir to combine the sauce and set aside.

Trim and separate bok choy into leaves. Place in a large bowl.

Peel and trim carrots; run the peeler along each carrot to make long, noodle-like strips. Add to the bowl with the bok choy.

Return pot to medium-high heat. Once hot, add oil and swirl to coat the bottom; add bok choy, carrot, and soy sauce. Stir-fry until veggies are fork-tender, 4-5 minutes.

Add drained noodles to the pot and stir to combine. Continue to cook, stirring occasionally, until warmed through, 2-3 minutes more. Remove from heat.

To serve, divide noodles and veggies between bowls. Top with poached tofu and drizzle with sauce. Enjoy!

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