Sesame Noodles with Tofu “Steaks” and Baby Bok Choy

My fall garden has been a disappointment. One of the things that has actually done really well is bok choy. I thought I’d try this recipe from Fresh Food Fast.

The method for cooking the tofu was a bit unusual to me. But the result was really great. The tofu was flavorful and crisp. I think it is very annoying to call for 1.5 lbs of tofu in a recipe, because it leaves you with half a pound. But I actually ended up running out of tofu before sesame noodles. Next time I’d just make the whole two pounds. I also ran out of bok choy. Next time I’d make 1.25 the amount called for in the recipe.

The recipe calls for kimchi. But I don’t particularly like kimchi and don’t keep it on hand. Instead, I made quick pickled cabbag and onions. I thinly sliced an onion and added 1/4 head of red cabbage and 1/4 head of napa cabbage. I added salt and enough vinegar to cover about half the veggies. I did 1/2 and 1/2 white vinegar and rice vinegar. The dish was very good with the pickled cabbage. I’d highly recommend doing this if you don’t care for kimchi or don’t have enough. Don’t leave it out altogether. The dish is bland without it.

Compared to the flavorful tofu, the noodles were a bit bland. But overall the dish worked really well together. What a great way to enjoy bok choy from my garden.


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