1 1/2 pounds firm or extra-firm tofu, cut into 12 equal slices
7 tablespoons soy sauce
3 tablespoons mirin
3 tablespoons honey
1 teaspoon crushed red pepper flakes
2 tablespoons neutral oil, such as grapeseed, canola or sunflower
3/4 pound udon or soba noodles
2 tablespoons sesame seeds, toasted
2 tablespoons toasted sesame seed oil
1 pound baby bok choy, rinsed well but not trimmed
1 cup kimchee
1 scallion, thinly sliced
- Fill a large pot three-quarters full with water and place over high heat. Bring to a boil, and keep the water at a boil while you prepare the tofu.
- Lay the tofu slices on one half of a clean cloth towel. Fold the other half over the tofu and gently press down to extract any excess moisture.
- Place 6 tablespoons of the soy sauce, the mirin, honey, and red pepper flakes in a small bowl and whisk to combine.
- Warm a large nonstick skillet over high heat and add the neutral oil. Let it heat for 30 seconds. Add the tofu and fry until golden brown on the bottom, about 3 minutes. Flip the pieces over, pour on the soy mixture, and cook until the sauce has reduced and thickened, another 5 minutes.
- Meanwhile, add the noodles to the boiling water and cook according to package instructions until done. Drain the noodles, and transfer them to a large bowl.
- Add the sesame seeds, sesame oil, and remaining soy sauce, tossing the pasta to blend well. Return the pot to high heat and add the bok choy and 1 cup of water. Cover the pot and steam until the bok choy is crisp-tender and bright green, about 2 minutes. Serve the noodles topped with greens and tofu, sprinkled with scallions.
- Tofu, Main Dishes
- Other Asian