Hoisin Tofu Noodle Bowls
with bok choy
- Tofu, extra firm - 16 oz, 1/2" / 1.3cm cubes (vacuum-packed preferable)
- Stock, any type - 3/4 cup
- Ketchup - 3 Tbsp
- Hoisin sauce - 3 Tbsp
- Cornstarch - 2 tsp
- Soy sauce, low-sodium - 2 tsp
- Chili garlic sauce - 2 tsp
- Vinegar, rice - 1 tsp
- Shallots - 2 cloves, diced
- Noodles, ramen - 6 oz (sub spaghetti or linguini)
- Bok choy, baby - 8 oz, chopped, leaves and stems separate (sub regular bok choy or cabbage)
- Limes - 1, wedges
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Sesame seeds, white - 1 tsp
- Hot sauce (opt) - for serving
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3cm thick cubes. (Can be done 1 day ahead)
- Shallots - Dice shallots. (Can be done up to 5 days ahead)
- Make sauce - Combine stock, ketchup, Hoisin sauce, cornstarch, soy sauce, chili garlic sauce, and vinegar. (Can be done up to 5 days ahead)
- Noodles - Cook noodles according to package directions. If prepping ahead, toss noodles with some oil to prevent sticking. (Can be done up to 2 days ahead)
- Bok choy / Limes - Prep as directed. (Can be done up to 2 days ahead)
- Heat a nonstick pan with first part of cooking oil over medium heat. Add tofu and sear on all sides until golden brown, ~8 minutes. Set tofu aside and return pan to heat.
- Add second part of oil to heated pan. Add shallots and bok choy stems and saute until tender. Add bok choy leaves and saute for 1 minute more. Give sauce a stir. Add tofu and sauce to pan. Simmer for 1 minute to let sauce thicken and flavor ingredients.
- Fold in noodles until everything is well combined and noodles are warmed through.
- Divide tofu noodles between serving bowls. Finish bowls with sesame seeds sprinkled on top and serve with lime wedges for squeezing over top. Add some hot sauce if you’d like. Enjoy!
Tasty and easy - the most complicated bit was remembering to defrost the meat and start the slow cooker. If I were to make it again, I'd use more bok choy, but I tend to want more greens in my recipes than cooksmarts does.1 Helpful
Pretty good flavor. With Cook Smarts recipes, as I am realizing, you should boost the sauce qty by 50-100%.0 Helpful
made it in the oven and it is SO good! I over cooked the bok choi but next time i'll know : )0 Helpful
Loved this! I made the pork during meal prep over the weekend. Then put it in the slow cooker on low all day before making dinner. I've done that before with roasts and our family always likes it better that way.0 Helpful
subbed cabbage since we don't love bok choy. super easy and quite tasty.0 Helpful
Great! Just wanted more veg!0 Helpful
I was excited to make this again and it did not disappoint. Used skinny rice noodles that I had, added broccoli and green onions to boost the greens. Easy in the Instapot.0 Helpful