Dried udon noodles are found in the Asian foods section of most supermarkets; if unavailable, use linguine instead.
Makes 4 to 6 servings.
INGREDIENTS
1/4cup soy sauce
2tablespoons balsamic vinegar
2tablespoons honey
2tablespoons oriental sesame oil
2teaspoons cornstarch
8green onions, chopped
2large garlic cloves, minced
1tablespoon minced peeled fresh ginger
2heads bok choy, bottom third discarded, leaves thickly sliced
112-ounce package extra-firm tofu, cut into 1/2-inch pieces, drained well on paper towels
112-ounce package udon noodles or 12 ounces linguine, freshly cooked
DIRECTIONS
Whisk soy sauce, vinegar, honey, 1 tablespoon oil and cornstarch in small bowl to blend. Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions, garlic and ginger and stir 30 seconds. Add bok choy and sauté until beginning to wilt, about 2 minutes. Mix in tofu, then noodles and soy mixture. Stir until sauce thickens and coats noodle mixture, about 1 minute. Season to taste with salt and pepper.
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