Usually we like quick Asian tofu-noodle dishes, but this one is just really boring. It was bland and the noodles kind of clumped together. It's too bad because it only took like 10 minutes to make. This is not a make again.
Rice Noodles with Tofu and Bok Choy
Cooking Light, June 2003
1 (6-ounce) package rice noodles
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sugar
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
2 cups (1/4-inch) red bell pepper strips
5 cups sliced bok choy
1/2 pound firm water-packed tofu, drained and cut into 1/2-inch cubes
3 garlic cloves, minced
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh cilantro
Cook noodles in boiling water 6 minutes; drain. Combine soy sauce, vinegar, sugar, oil, and crushed red pepper, stirring well with a whisk.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add bell pepper strips; sauté 2 minutes. Add bok choy; sauté 1 minute. Add tofu and garlic; sauté 2 minutes. Add noodles and soy sauce mixture; cook 2 minutes or until thoroughly heated, tossing well to coat. Sprinkle with green onions and cilantro.
Yield: 4 servings