Japanese Noodles with Bok Choy and Tofu

I love well cooked udon noodles. They make me happy. Since we've had so much meat in our diet lately, I thought it was time to find another protein for a change. M and J were quite excited to have tofu again (which M calls seaweed). Baby I also really liked it.

I didn't have enough bok choy for this: we got only one small head of bok choy in our box this week. To make up for that, I added broccoli. In retrospect, I thought I should have added some thinly matchsticked carrots as well. Like any stir-fry, you can substitute whatever vegetables you have for those you don't. I think next time I may try adding the tofu before the bok choy as well.


Japanese Noodles with Bok Choy and Tofu
adapted from Bon Appetit

1/4 c soy sauce
2 T balsamic vinegar
2 T honey
2 T oriental sesame oil
8 green onions, chopped
2 lg garlic cloves, minced
1 T minced, peeled fresh ginger
2 heads bok choy, bottom third discarded, leaves thickly sliced (or substitute/add broccoli)
12 - 16 oz extra firm tofu, pressed, and cut into 1/2-inch pieces
12 oz udon noodles, freshly cooked

Whisk soy sauce, vinegar, honey, and 1 T sesame oil in a small bowl to blend. Heat remaining 1 T oil in a large, heavy skillet over medium-high heat. Add onions, garlic, and finger and stir 30 seconds. Add bok choy (and other vegetables--if using carrots, add before bok choy) and saute until it begins to wilt, about 2 minutes. Mix in tofu, then noodles and sauce. Stir to coat noodle mixture with sauce. Cook until tofu and noodles are heated through. Season to taste with salt and pepper.