Allergen Information: Contains Soy
A few years ago, let me tell you what I didn’t eat. Any kind of peppers. Anything spicy. And I’m guessing Bok Choy since I had no idea what it was! The first time I actually ate Bok Choy was about 6 months ago when I decided to buy some locally–just to see what I could do with it. After reading about it, I knew it would be the main feature in a Asian dish. Gone are the days of my “orange chicken and lo-mein” from the mall (seriously, my absolute favorite meal for about 20 years of my life). While this dish isn’t sweet, it certainly hits the spot for my Asian cravings. It has a kick, a bite, and a punch. But hey, I like to be feisty! Don’t like spice? No worries, just omit the red pepper flakes, and that should do the trick!
This recipe is gluten-free as written. There’s not much difference in taste (to me, at least) in the rice spaghetti noodles we eat. You can find them at your local health food store, organic section of your favorite grocery store (maybe) or on Amazon! If gluten isn’t a concern for you, feel free to use whole-wheat spaghetti noodles instead or your favorite Asian style noodles. I bet Buckwheat soba (still gluten-free) noodles would rock in this dish as well.
**If you have a soy allergy to avoid, you could omit the tofu and use coconut aminos to replace the soy sauce in the noodle recipe.
- 8 oz rice spaghetti noodles
- 1 small head Bok Choy, ends trimmed
- 2 T sesame oil
- 2 garlic cloves, peeled and chopped
- ½ t fresh ginger, peeled and chopped
- ½ red bell pepper, sliced (see note)
- 3 green onions, finely chopped
- 2 t garlic chili sauce (or Asian sauce of choice)
- ⅛ t red pepper flakes
- ¼ cup Tamari (gluten-free soy sauce)
- 1 block extra firm tofu, drained
- cornstarch for dusting
- coconut oil
- 2 t garlic chili sauce
- 2 t sesame oil
- ¼ cup soy sauce
- ½ cup veggie broth
- 2 T honey
- 2 t cornstarch
- Start preparing your noodles and cook according to package directions
- Drain tofu and wrap in paper towels. Place in a strainer in the sink, and place something heavy on top of it (like a jar of spaghetti sauce) to drain as much liquid as possible. Drain for at least 10 minutes.
- While the water is preparing to boil and the tofu is draining, heat stir fry pan on medium heat
- Chop bok choy, separating the white and green parts
- Put sesame oil in pan until heated. Add ginger and garlic, sauteeing for 1 minute.
- Add the white ends of the bok choy and red pepper in stir fry pan and sautee until soft (about 4-5 minutes)
- Stir in the green onions, green parts of Bok Choy, red pepper flakes, and chili sauce
- Stir until combined and leaves are wilted
- Add soy sauce and stir
- Fold in the cooked and drained noodles until coated well
- Meanwhile, put enough coconut oil in a pan to coat the bottom and bring to medium heat.
- Once tofu is drained, cut into cubes and coat in a little cornstarch, just enough to coat all the sides.
- Pan fry in the coconut oil, making sure each side gets brown, about 3 minutes a side.
- Remove tofu from pan and add the sauce ingredients in the pan. Stir constantly and bring to a boil until the sauce thickens.
- Once the sauce has thickened, add the tofu back in the pan, and stir carefully until coated well.
- Serve the tofu on top of the noodles, and enjoy!
2. Please buy either organic soy sauce or organic Tamari (gluten-free soy sauce) because soy is one of the top genetically modified ingredients.
*Please buy organic when possible.