Fiery Garlic Tofu and Bok Choy Stir-fry with Udon Noodles

Ingredients & Substitutes

Instructions

1. 1

   Press 450 grams of extra-firm tofu for 30 minutes to remove excess water, then cut it into 1-inch cubes and toss with 15 grams of cornstarch.

2. 2

   Whisk together 60 milliliters of soy sauce, 30 milliliters of rice vinegar, 15 milliliters of sesame oil, and 15 grams of chili garlic sauce in a small bowl to create the sauce.

3. 3

   Heat 15 milliliters of vegetable oil in a large wok or skillet over medium-high heat, then add the tofu cubes and pan-fry for 5-7 minutes until golden brown and crispy on all sides, then remove and set aside.

4. 4

   Add another 15 milliliters of vegetable oil to the wok, then add 6 minced garlic cloves and 2-inch grated fresh ginger, stir-fry for 1 minute until fragrant.

5. 5

   Add 150 grams of sliced shiitake mushrooms and the chopped white parts of 4 heads of bok choy to the wok, stir-fry for 3-4 minutes until softened.

6. 6

   Incorporate the green parts of 4 heads of bok choy and the cooked tofu back into the wok, then pour in the prepared sauce, tossing everything to coat for 2 minutes.

7. 7

   Cook 300 grams of udon noodles according to package instructions until al dente, drain thoroughly, and then add them to the wok, mixing gently with the tofu and vegetables.

8. 8

   Garnish with 2 chopped green onion stalks before serving immediately.