Fried tofu coated with black sesame seeds is flavorful and has an interesting texture. Baby bok choy is juicy and fresh, and the udon noodles are long, slippery strands. We think you’ll be happy.
Serves 4
Time: 60 minutes
1 (16 ounce) block firm tofu
⅓ cup soy sauce
¼ cup apple cider vinegar
2 tablespoons vegetable oil
¼ teaspoon freshly ground black pepper
1 (8-ounce) package udon noodles
14 to 16 ounces baby bok choy, coarsely chopped
4 scallions, chopped
¼ cup whole wheat flour
¼ cup black sesame seeds
Pinch of salt
3 tablespoons vegetable oil (canola, olive, grapeseed, or peanut) for frying
Salt and freshly ground black pepper
Blot the tofu with paper towels. Cut the block into 8 slabs, about ½ inch thick, then cut the slabs in half diagonally into triangles. Place the triangles in a single layer in a large baking dish. Combine the marinade ingredients. Drizzle half the marinade over the tofu triangles and set the other half aside. Set the triangles aside to marinate for at least 15 minutes, turning them over once to coat both sides with marinade.
Meanwhile, cook the noodles until almost done. In a colander, run the noodles under cold water and drain. Prep the bok choy and scallions.
Coat the tofu triangles: Mix the flour, black sesame seeds, and salt and spread on a plate. Coat the tofu triangles on both sides. Press firmly with your fingers to be sure the seeds stick to the tofu. Place the coated triangles on a dry plate. Reserve any marinade.
In a large skillet on medium-high heat, warm 2 tablespoons of the oil and fry the tofu until crisp, in several batches.
In a large saucepan on medium-high heat, stir-fry the bok choy and scallions in the remaining 1 tablespoon oil until barely tender. Add the drained noodles and reserved marinade, and cook on medium heat for about 5 minutes, tossing frequently, until hot. Season with salt and pepper to taste.
Mound the noodles and bok choy on a serving platter, arrange the tofu triangles on top, and serve.
• All-purpose flour could be used instead of whole wheat.
• Add matchstick-cut carrots when cooking the bok choy.
Some of us like to drizzle a little dark sesame oil on the mound of noodles and bok choy before topping with the tofu triangles. If you’d like a salad with this, Microgreens Salad with Sweet Carrot Dressing is a good choice, or maybe Gingered Radish Pickles on the side would do it. Finish with slices of watermelon and cups of green tea.