I'm hoping this is the last of the bok choi for a little while. I like it, sure, but I'm ready to see something else in the box.
I found the basis for this recipe from Robin Robertson, author of vegan such great vegan cookbooks as "Vegan Planet" and "Vegan Slow Cooker".
180 g dry udon noodles or fettuccini (enough for 2 people)
7-8 cups shredded bok choi
2 small carrots, sliced on the diagonal
1 small yellow bell pepper, sliced into matchsticks
4 green onions, minced white and green parts
3 tbsp tahini
3 tbsp soy sauce or tamari
2 tbsp roasted sesame oil
1 tbsp lemon juice
1 tbsp minced ginger
1/2 brick of tofu, cut into thin strips
2 tbsp oil
Method:
1. Cook the udon until al dente. You can cook it just as you would Italian pasta, or use the Japanese method: bring water to a boil, add the noodles and once the water re-boils, add a cup of cold water. Once the water re-boils again, add another cup of cold water. Once the water re-boils, the noodles should be done.
2. When the noodles are done, drain well, toss with 1 tbsp of the sesame oil and set aside.
3. Fry the tofu strips in 1 tbsp of the oil until done to your liking and set aside.
4. In the meanwhile, mix the tahini, soy sauce, and lemon juice until thick and well combined.
5. Heat the remaining oil and stir-fry the vegetables in the following order: garlic, ginger, scallions, carrots, peppers, bok choi.
6. When the vegetables are done to your taste, add the noodles and heat through.
7. Take the pan off the heat and add the sauce, making sure to coat all the noodles.
8. Add the tofu and drizzle with the remaining sesame oil.
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