This recipe is: vegetarian, vegan, gluten free
- 3.5 tbsp soy sauce (gf if necessary), divided
- 4 tsp sesame oil, divided
- 3.5 tsp rice vinegar, divided
- 1 block tofu, drained, pressed, and cut into cubes
- 2 tsp oil
- 4 green onions, chopped
- 1 tbsp ginger, chopped (or 1 tsp ginger powder)
- 2 garlic cloves, chopped
- 1 head bok choy, chopped into bite size pieces
- 1 bunch mizuna, stems removed and chopped into bite size pieces
- 8 oz – 12 oz rice noodles (or any noodle you prefer!), cooked and rinsed with cold water
- Whisk 2 tbsp soy sauce, 2 tsp sesame oil, and 1/2 tsp rice vinegar together.
- Heat oil in a skillet over medium-high heat. Add tofu and cook on all sides until golden brown, about 2-3 minutes per side. Transfer tofu to dish and cover with soy sauce mixture. Set aside.
- At this point, I usually switch to a wok, but feel free to continue to use the same skillet. Heat 2 tsp sesame oil over medium heat. Add green onions, ginger, and garlic, and stir until fragrant, about 30 seconds-1 minute. Add remaining 1.5 tbsp and 3 tsp rice vinegar, then add the bok choy. Toss the bok choy until it wilts, about 2 minutes. Add the mizuna in batches, tossing to wilt before adding more, 1-2 minutes per batch.
- Push the greens to the side of the skillet and pour the noodles into the middle. Allow to sear a bit without turning, turning up heat if necessary, about 1-2 minutes. Toss noodles and allow to sear again. Repeat if necessary to reach desired consistency.
- Toss everything together and add the tofu. Add salt and pepper to taste. Serve hot!